Steps

1. Slice 50g onion, place it in a colander, and chill in the refrigerator to remove its pungency. [Expert Tip!] Letting it sit allows the onion's pungency to subside, making it a delicious topping. Soaking in water removes umami, so chilling in the refrigerator is recommended.
   🕒 07:02
2. Cut 400g pork belly block in half, slice 15g ginger. Prepare the green part of the long green onion.
   🕒 09:49
3. In a pot, add 200cc soy sauce, 200cc water, 2 tbsp oyster sauce, the cut pork belly block, sliced ginger, and the green part of the long green onion, then bring to a boil.
   🕒 10:19
4. Once boiling, reduce heat to low-medium, cover, and simmer for 1 and a half hours. [Expert Tip!] Simmering for 1 and a half hours will make the chashu so tender it can be cut with chopsticks.
   🕒 12:30
5. Heat 1 and a half tbsp lard in a frying pan and stir-fry 20g takana. [Expert Tip!] To bring out the flavor, stir-fry a portion of the takana and add the rest later.
   🕒 16:08
6. Push the stir-fried takana to the side, crack in 2 eggs and cook them like sunny-side up eggs. Once the bottom of the eggs are cooked, mix and stir-fry them with 200g cooked rice.
   🕒 16:36
7. Add 2 pinches salt, 8 shakes MSG(Ajinomoto), 30g long green onion, and the remaining 20g takana, then stir-fry everything together.
   🕒 17:22
8. Pour 1 tsp soy sauce around the edge of the pan, add 4 shakes pepper, and then add 1 tbsp sake and stir-fry to complete the moist takana fried rice.
   🕒 18:12
9. Pour hot water into a ramen bowl to warm the vessel.
   🕒 20:10
10. Boil 2 packs dried noodles in boiling water for 6 minutes.
    🕒 20:36
11. Discard the hot water from the warmed bowl, then add 12 shakes MSG(Ajinomoto), 5 tbsp (75cc) from the braising liquid, 1-2 tsp lard, and 220cc hot water.
    🕒 21:28
12. Drain the cooked noodles, add them to the soup, top with the braised chashu, and generously garnish with the chilled onion from the refrigerator to complete.
    🕒 22:42