つけ麺（鶏だしつけ麺）｜けんますクッキングさんのレシピ書き起こし

Place the bonito flakes in a heat-resistant dish and microwave at 600W for 2 minutes.
Slice the onion thinly.
Cut the pork belly into bite-sized pieces with kitchen scissors and shred it.
Boil plenty of water (not listed) in a pot.
After heating, rub the katsuobushi with your fingers to loosen it and turn it into bonito powder.

別の鍋にサラダ油、玉ねぎ、豚バラ肉を入れ、中火にかけて炒める。
玉ねぎの甘味が出たら弱火にして(A)、鰹粉を加えて混ぜて加熱する。
沸騰したら火を止める。

Add the noodles to boiling water and stir well.
Once boiling again, reduce heat and simmer at a gentle boil for the time indicated on the packet.
Once the time indicated has elapsed, check the condition of the noodles and drain them in a colander.
Wash thoroughly under running water to remove slime and remove heat.
Once cooled, transfer to a bowl and immerse in water (not included in the recipe), changing the water several times to cool thoroughly.
Place in a colander and drain well.

器に中華麵を盛り付ける。
丼に2を入れ、ごまを指ですり潰しながら加える。
つけだれに粗挽き黒胡椒を振りかけ、小口切りにした青ネギを散らしたら完成。