Steps

1. Prepare plenty of boiling water for cooking the soba noodles.
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2. In a heatproof container, combine Mirin (Sweet Rice Wine) 1.5 tbsp, Shiro Dashi (White Soy Sauce Base) 1/2 tbsp, Soy Sauce 1 tsp, and Chicken Stock Powder 1/2 tsp. Mix briefly.
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3. Microwave for 30 seconds to evaporate the alcohol.
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4. In a bowl, combine Water 200ml, Vinegar 1/2 tbsp, and Salt a pinch. Add the microwaved mirin mixture and stir to create the soba broth.
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5. In a small frying pan, add Cooking Sake (Rice Wine) 1 tbsp and Mirin (Sweet Rice Wine) 1/2 tbsp.
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6. In a separate container, prepare Soy Sauce 1/2 tbsp, Sugar 1 tsp, and Salt a pinch.
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7. Trim the root end of 1/4 Onion (40g) with a diagonal cut.
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8. Thinly slice the onion for even cooking. A slicer can also be used.
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9. Prepare a colander for draining the soba and a slightly larger bowl.
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10. Take Pork Belly 80g out of the refrigerator and let it come to room temperature.
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11. Add the soba noodles to plenty of boiling water. Cook them for 1 minute less than the package instructions, maintaining a rolling boil.
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12. Once the noodles are ready, without draining the water, lift the soba with chopsticks or tongs into the colander. Rinse under cold running water to remove excess starch. Change the water frequently as it warms up.
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13. After rinsing, gently wash the noodles 2-3 times to remove any remaining flour. (Key Step!) To enjoy cold noodles deliciously, thoroughly wash off the surface flour. This prevents the broth from becoming cloudy and ensures a slippery texture.
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14. Fill a bowl with water and add Ice to chill the soba noodles thoroughly. Once the noodles are ice-cold, drain the water completely and store them in the refrigerator. (Key Step!) Using a bowl slightly larger than the colander allows you to place the colander with noodles directly into the ice water, making subsequent steps easier.
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15. Reheat the water used for boiling the soba. Do not let it reach a full boil. Gently place the Pork Belly 80g, spread out, into the water. Cook until it just turns pink. Remove immediately. (Key Step!) Adding pork to boiling water will make it dry and overcooking will leach out the flavor. Cook it gently without boiling.
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16. Place the cooked pork into the frying pan with the seasonings from step 5. Add the sliced onions and combine.
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17. If the pork pieces are large, cut them into bite-sized pieces using scissors.
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18. Sprinkle Sugar 1 tsp and Salt a pinch over the cut pork. Cook over medium-low heat, stirring, until the moisture evaporates.
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19. Once the moisture has evaporated, add Soy Sauce 1/2 tbsp and mix well. Continue to cook until the soy sauce has also evaporated. The toppings are now ready.
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20. Place the chilled soba noodles in a serving bowl. Pour the soba broth over the noodles. Top with the sweet and savory cooked pork and onions. Garnish with chopped scallions if desired. Enjoy!
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