Deeply roasted pork bones are brought to a rolling boil for 18 hours with pork hocks, pork fatback, chicken legs, flame-charred vegetables, and aromatics. Once the broth is luxuriously thick, it is enhanced with a broth of kombu and katsuobushi and seasoned with red miso paste and soy sauce.
Pork belly is braised until tender in shoyu, mirin, sake, and water with ginger and green onion.
Topped with chashu pork belly, springy wheat noodles, wood ear mushrooms, sesame-garlic aroma oil, green onion, and corn.
