Katsuura-Style Tantanmen

Peel and core half an onion, cut into quarters and then large wedges. Place in a heatproof bowl, cover loosely with plastic wrap, and microwave at 600 W for 3 minutes.

Cut a 5 cm section from the white part of the leek. Use only the outermost white layer; peel off the inner skin to make the shiraga negi fluffier. Julienne it and soak in cold water for 5 minutes.

Mince a clove of garlic.

Prepare 80 g of ground pork — finely chopped pork belly is used here.

Heat vegetable oil in a wok, add the ground pork, and saute thoroughly until the moisture and fat run clear.

Lower the heat, add the microwaved onion and minced garlic, and saute briefly until fragrant. If using chili powder, add it now.

Season with salt and pepper — about 1% salt by pork weight.

Add 250 ml water, 1 tablespoon chicken bouillon, 1 tablespoon sake, 2 teaspoons mirin, 3 tablespoons soy sauce (1.5 regular + 1.5 saishikomi), and 1/2 teaspoon umami seasoning; bring to a simmer. The broth should be on the strong side.

Once simmering, add 4-5 tablespoons of chili oil to coat the surface. Heat gently — don't boil hard.

Cook the Chinese noodles in a separate pot. Warm a serving bowl with hot water while they cook.

Place the cooked noodles in the warmed bowl, ladle on plenty of broth, and top with the shiraga negi.

Add rice and a raw egg to the leftover broth, mix well — instant indulgent ojiya.