Ramen (green onion meat tsukemen) | Transcription of Ramen Rotasu's recipe

Add water and ground chicken thighs to the pan.
Loosen the minced chicken thighs with a wooden spatula.
Put it on the fire and mix it lightly while loosening the minced chicken thigh again.
When it boils, reduce the heat to low and simmer for 15 minutes, turn off the heat and strain with a sieve.

Add (A) to the pot, heat and mix with a whipper.
When it boils, turn off the heat and put it in a container.

Cut the pork belly into 5 cm wide pieces.
In a frying pan, add salad oil (not listed) and pork belly.
Bake both sides over medium heat, add 15cc of 2, and stir-fry.

Cut off the spring onion roots.
Cut the white part of the green onion and the leaf part of the green onion in half lengthwise, and then cut diagonally into pieces about 7 mm wide.
Place in a bowl and colander, rinse under running water and drain.

Add 40cc of 2 and 150cc of 1 and (B) to a bowl and heat in the microwave for 1 minute.

Place the boiled noodles in a bowl and colander and rinse with running water.
Use the palms of both hands to remove the slime.
Replace the water in the bowl, remove the slime again, and cool the noodles.
Drain the water and put the noodles in a bowl.

6に海苔(分量外)をのせ、5に4と3を加えて完成。