1

"Add ingredients"

10g of kombu (wipe the kombu with a cloth)
Dried shiitake mushrooms 10g (with dashi pack)
Make soup stock with 1500cc of mineral water.

*Konbu in hot water → Add kelp to boiling water for 2 minutes.
You can easily make soup stock without letting it sit overnight. Use the chopped type of dried shiitake mushrooms.

1 carrot, 1 onion, 1 potato, 1 spring onion
4 cloves of garlic

2

"Stir-fried/baked/stewed"

Taihaku sesame oil, garlic and green onions until fragrant
Fry and lightly grill 700g of chicken wings.
Add it to the dashi stock from Step 1, cover and simmer for 2 hours.

3

"Simmer more"

Remove the meat from the chicken wings, add the chopped vegetables and simmer for an additional hour.

4

"Stir"

④Mix chicken wings and vegetables in a blender until they are no longer in shape.

5

"Add flavor"

Add 50cc of light soy sauce, 50cc of soy sauce, 10cc of mirin, and 5g of sugar, and boil over low heat.

6

"Topped with meat"

Make toppings.
Fry 200g of pork shoulder loin for shabu-shabu in Taihaku sesame oil and season with salt and pepper.

7

"Vegetable topping"

Add 1 bundle of chopped chives and bean sprouts and fry.

8

"Boil the noodles"

Boil the noodles.
This time I used raw noodles (right). Boil in plenty of water for 3 minutes.

9

"Done"

Complete with toasted sesame.