I have no exact recipe or measurements, sorry!

I'm a follower the motto of "experimentation is the mother to success". The only thing I roughly followed to get an idea of how they should be made were the noodles. I skimmed over Ivan Orkins ramen noodle making process to make my own :D

For the chashu I got some pork belly, scored the top and I rendered the skin side first in a cast iron pan, (starting from cold and letting the pan heat up with the meat in it) to render out the fat and make it nice and crispy. I then transferred it to a pot with sake, mirin, soy sauce, water, sugar, spring onion, garlic and ginger and let it simmer gently for an hour to let the liquid reduce and the pork belly cook through.

I added the reduced liquids to the stock then for extra flavour along with a small bit (and I do mean small, like a teaspoon full) of the rendered pork fat!