Negi Shio Pork Tsuke-Somen (Dipping Noodles)

Finely chop the green onion. First make diagonal cuts, letting the tip of the knife run off the end but keeping the heel of the blade in the onion so it doesn't fall apart. Once you have scored both sides into an accordion shape, slice from one end and it chops finely with ease.

Remove the pit from the umeboshi and chop it with a knife into a paste. If you don't have umeboshi or don't care for it, squeeze out about 3 cm of yuzu kosho as a substitute.

Divide the pork belly in half and cut one half into small pieces. This portion is not for eating but serves as lard, rendering out the pork's natural fat. Cut the other half into slightly larger, easy-to-eat pieces so it can be enjoyed as part of the dish.

Put sesame oil in a cold frying pan and add the chopped green onion and the finely cut pork belly. Heat slowly over low heat, lightly charring the green onion while thoroughly rendering the fat from the pork belly. Do not add the bite-sized pork belly yet.

Once the green onion takes on color and the pork belly fat begins to render, keep cooking slowly over low heat.

Once the green onion is lightly charred and the pork belly fat is well rendered, add the bite-sized pork belly. Separate the slices one by one and stir-fry briefly to combine.

Once the pork belly is just cooked through, add the water. Then add the mentsuyu, Japanese granulated dashi, and chicken stock powder to layer the triple umami of pork, katsuo, and chicken.

Add sugar for mellowness and depth, and season with salt. Then add the ume paste you chopped earlier and mix well. Medium-low heat is fine.

Once the broth comes to a boil, turn off the heat and let it cool down thoroughly. Do not chill it in the refrigerator—let it cool at room temperature.

Put 1L of water in a pot and bring to a boil. Once boiling, add the vinegar, add the somen, and boil for 30 seconds while stirring in circles with chopsticks.

After 30 seconds, turn off the heat and let it cook in the residual heat for 20 seconds. After 20 seconds, drain in a colander and thoroughly rinse off the somen's sliminess and remove the residual heat. Then put it in ice water and chill until ice-cold.

Once the somen is ice-cold, drain it well, plate it, and pour the cooled broth into a serving bowl. Top with nori, simmered egg, chopped green onion, shichimi togarashi, or whatever you like.