• In a small saucepan, combine all of the mazesoba-sauce ingredients.
  4 tablespoons light soy sauce, 4 tablespoons mirin, 4 tablespoons water, 2 teaspoons sugar, 4 teaspoons chicken bouillon powder, 4 teaspoons dashi powder, 2 teaspoons garlic paste
  
• Heat over medium until the mixture just begins to simmer, then remove from the heat and set aside.
  
• In a separate bowl, whisk together the seasoning ingredients.
  4 tablespoons mazesoba sauce, 2 tablespoons hot water, 4 tablespoons neutral oil, 2 tablespoons sesame seeds, 1 teaspoon white pepper, 2 teaspoons garlic paste
  
• Toss the pork with the marinade and let it rest for 10 minutes.
  300 g pork, 30 ml chicken stock, 3 tablespoons cornstarch, 4 cloves garlic, 1 tablespoon sesame oil, 1 tablespoon sake, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon mirin, 1 teaspoon white pepper
  
• Heat a thin film of oil in a wok over high heat. Add the pork and leave it untouched for a few minutes so it can brown deeply. Stir, break up the meat, and continue searing until fully cooked. Set aside.
  
• Cook the noodles in boiling water. Drain, then shake them vigorously in a colander until they become slightly sticky and glossy as excess starch rinses away.
  2 portions ramen noodles
  

Plating

• Divide the noodles among serving bowls, pour the seasoning mixture over each, and toss well.
  
• Arrange nori strips, minced ginger, green onions, and tenkasu around the edge of each bowl.
  4 green onions, 2 sheets nori, 2 tablespoons tenkasu, 1 piece ginger
• Mound the pork in the center and crown each bowl with an egg yolk.
  2 egg yolk