Steps

1. Add 400ml water, 1.5 tsp Hondashi, 1 tsp chicken stock powder, 1 tsp sugar, 1 tsp soy sauce, 70g thinly sliced pork, and 200g bean sprouts to a pot.
   🕒 04:31
2. Bring the pot to a boil.
   🕒 05:19
3. In a separate bowl, combine 2.5 tsp curry powder, 2 tsp potato starch, and 1 tbsp and 1 tsp sake, and mix well.
   🕒 07:20
4. Turn off the heat of the pot, add the prepared curry mixture, and dissolve it.
   🕒 08:16
5. Turn the heat back on and simmer until thickened.
   🕒 08:39
6. In another pot, add 350ml water, 1 tbsp and 1 tsp soy sauce, 2 pinches sugar, 9 dashes MSG(Ajinomoto) (MSG), 4 dashes black pepper, 5 dashes garlic powder, 1 pinch salt, 2-3 drizzles sesame oil, 1 tbsp sake, 3g dried wakame, and 200g bean sprouts.
   🕒 09:08
7. Bring the pot to a boil and simmer until the ingredients are cooked.
   🕒 10:19
8. Crack 1 egg into the wakame ramen-style pot and simmer until soft-boiled.
   🕒 11:19
9. Serve the wakame ramen-style in a bowl and sprinkle with chopped scallions to taste. [Chef's Tip!] To mask the bean sprout aroma, generously add garlic powder, black pepper, and sesame oil at the end.
   🕒 12:18
10. Finally, add garlic powder to taste, black pepper to taste, and sesame oil to taste.
    🕒 14:42
11. Crack 1 egg into the Curry Nanban-style pot and simmer until soft-boiled.
    🕒 13:36
12. Serve the Curry Nanban-style in a bowl and sprinkle with chopped scallions to taste.
    🕒 13:48