Boiled ramen | Transcription of Ramen Rotasu's recipe

Put (A) in a frying pan, turn on the heat, mix lightly and bring to a boil, then turn off the heat.
Put the pork belly block in the bag, put the sauce in it, and soak it in the refrigerator for 6 hours or more.

Cut the blue part and the white part of the green onion with a kitchen knife, and cut the blue part for about 10g.
Peel the garlic and cut it in half.
Put (B) in a pan and simmer on low heat for about 40 minutes.
Strain the soup with a colander, transfer to a large cup, and quench with running water.

Put (C) in a frying pan, turn on the heat, mix lightly and bring to a boil, then turn off the heat.

Remove 1 from the refrigerator and bake in the oven at 170 degrees for 85 minutes.
When it's cooked, wrap it in plastic wrap and put it in the refrigerator.

Put lard in a frying pan, light it, and when it melts, reduce the heat to low.
Add the dried sardines of (D), transfer the scent of dried sardines to lard for about 10 minutes, turn off the heat, and rub with a colander.

Cut the green onions into slices with a kitchen knife and slice the roast pork into thin slices.
Transfer the roast pork to a plate and bake it with a burner.

Put 3 sauce 15cc and 5 sardine flavor oil 10cc in a bowl.
Put 350cc of 2 soup in a pan, heat it over heat, and transfer to a bowl.
Put the boiled noodles in a bowl and put menma, roast pork, green onions and seaweed on it to complete.