Deeply roasted pork bones and chicken wings are simmered with flame-charred vegetables and aromatics with mirin and sake for 24 hours. This stock is combined with a stock of kombu and katsuobushi, seasoned with shoyu, and finished with a touch of lime juice.
Topped with chashu pork, springy wheat noodles, green onion, and daikon radish/baby bok choy (depending on quality and availability).
To make the chashu, pork belly is braised until tender in shoyu, mirin, sake, and water with ginger and green onion.
