Steps

1. Finely chop 1/2 green onion. (This is key!) The green onion forms the base flavor of the dipping broth, so feel free to add more to your liking.
   🕒 01:31
2. Cut 100g pork belly slices into 2-3cm pieces.
   🕒 01:47
3. Heat 1 tbsp sesame oil in a frying pan.
   🕒 02:04
4. Once the sesame oil is hot, add the chopped pork belly and stir-fry until fat renders. Then, add the green onion and sauté slowly. (This is key!) Stir-fry until the pork releases its flavor and the green onion becomes fragrant and slightly browned. For an even richer flavor, you can add garlic.
   🕒 02:20
5. Once the pork and green onions are nicely colored, add 100ml of Mentsuyu (2x concentrate) and 100ml of water, and simmer.
   🕒 03:06
6. Once combined, add 1/2 bag of bean sprouts. (This is key!) For a crisp texture, cook briefly. If you prefer the sprouts to absorb more flavor, add them earlier and simmer.
   🕒 03:33
7. Taste and adjust seasonings. Add 1 tbsp of white ground sesame seeds for aroma if desired. The dipping broth is now ready. (This is key!) Ground sesame seeds help the noodles cling better and enhance the flavor.
   🕒 04:35
8. In a separate pot, boil 2 portions of noodles for dipping according to package instructions. (This is key!) You can substitute with cold ramen noodles or frozen udon.
   🕒 05:06
9. Rinse the boiled noodles under cold water and drain thoroughly.
   🕒 05:48
10. Plate the noodles and pour the dipping broth into a separate bowl. Garnish the dipping broth with ground sesame seeds for garnish (to taste), chili oil (to taste), and coarsely ground pepper (to taste) to finish. Enjoy!
    🕒 06:09