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 shoulder is sous-vided for 22 hours until tender, shredded, broiled to golden brown, seasoned with shoyu, mirin, and kosher salt.
Topped with shredded pork, springy wheat noodles, wood ear mushrooms, sesame-garlic aroma oil, green onion, and corn.
