Steps

1. Cut 120g long green onion into an accordion pattern diagonally, then finely chop.
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2. Cut 160g pork belly into thin strips so it easily mixes with the noodles.
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3. Place 60g finely chopped long green onion and 80g thinly sliced pork belly into two separate bowls. To the bowl for the warm dipping sauce, add 200cc water, chicken stock granules 1 tsp, kombu dashi powder 1/2 tsp, hondashi (bonito dashi powder) 1/2 tsp, sugar 1 pinch, salt 2 pinches, garlic powder 7 shakes, black pepper to taste, and lard 1 tsp.
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4. To the bowl for the cold dipping sauce, add 100cc water, chicken stock granules 1 tsp, kombu dashi powder 1/2 tsp, hondashi (bonito dashi powder) 1/2 tsp, sugar 1 pinch, salt 2 pinches, garlic powder 7 shakes, black pepper to taste, and rice oil 1 tbsp.
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5. Heat the bowl for the warm dipping sauce in a 600W microwave for 5 minutes.
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6. Heat the bowl for the cold dipping sauce in a 600W microwave for 4 minutes.
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7. Add 80cc cold water to the cold dipping sauce removed from the microwave, let it cool down slightly, then chill in the refrigerator or freezer. [Tip!] If you want to cool it quickly, add a lot of ice, or place it in a metal bowl and cool it with ice water.
   🕒 12:03
8. Bring a generous amount of water to a boil in a pot and boil 100g Somen noodles or 100g Marutai Bar Ramen. Somen noodles are recommended for 45 seconds, and Bar Ramen for 3 minutes.
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9. Thoroughly chill the boiled noodles in ice water, let them soak for 1 minute, then drain.
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10. Serve the warm dipping sauce as is. Once the cold dipping sauce is thoroughly chilled, taste and adjust with salt. Dip the boiled and chilled noodles into each dipping sauce and enjoy.
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