Sugakiya-Style Ramen + Mixed-Rice Set

Scrape the burdock skin off with the back of a knife, slice into 3mm rounds, and soak in water to remove the bitterness.

Soak the dried shiitake in water to rehydrate, squeeze the water out by hand, trim the stems, and slice thinly.

Peel the carrot and cut into thin strips 3mm thick.

Blot oil from the aburaage with paper towels, halve, and slice into 1cm-wide strips.

Cut the seasoned menma diagonally into thin slivers.

Heat salad oil in a frying pan over medium heat and stir-fry all the prepped ingredients.

Once everything is coated in oil, add the shiitake soaking liquid, soy sauce, mirin, and sugar. Cook off the moisture while stirring.

Add the cooked rice and mix everything together thoroughly.

Spread bonito flakes on a heatproof plate, microwave at 600W for 1 minute, then crush by hand into a powder.

Bring water to a boil in a pot, reduce to low heat, and add the pork belly to cook through.

Remove the pork and skim the scum.

Add milk, sake, soy sauce, chicken stock granules, dashi granules, and bonito flakes; stir to combine.

Heat the soup until just below boiling.

Boil the noodles, plate with the soup, and top with chashu and chopped scallion.