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70minutes
Place the meat in a frying pan, light it, and bake the surface over medium heat.
Put the roasted pork, water, and oil left in the frying pan in a pan, add white onions and ginger, and simmer on high heat until boiling, then on medium heat and simmer for 30 minutes. Save the broth for later use.
Cut the pork into pieces, add enough broth to soak and heat over medium heat. After boiling, add sugar and sake for 10 minutes, cover and simmer, add light soy sauce for 10 minutes, add dark soy sauce and simmer for another 5 minutes. Add flavor while cooling.
When it cools, warm it up again. Boil until the broth is about 1/2.
You don't need to oil the frying pan as the fat comes out of the pork.
By baking the surface of the pork in advance, the umami is trapped.
You can increase the amount of ginger in the broth to your liking.
The broth will be used later, so save the lye and set it aside.
After simmering, let the taste soak in while cooling.
The cooling time is not included in the required time.
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