Shio Tantanmen

1. Prepare Dashi-Chicken Stock: Place kombu in chicken stock and let it soak for 30 minutes. Gently heat the chicken stock with kombu over medium-low heat. Just before it boils, remove the kombu. Bring to a gentle simmer, then add katsuobushi. Simmer for 30 seconds, then turn off heat and let katsuobushi sink. Strain the dashi-chicken stock through a fine-mesh sieve, discarding katsuobushi.

2. Prepare Minced Pork Topping: Heat a pan over medium heat. Add ground pork and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add 5 grams of grated ginger, 5 grams of grated garlic, and takanotsume to the pan and sauté for 1 minute until fragrant. Add 15 grams of sake, 10 grams of mirin, and koikuchi soy sauce. Simmer until the liquid is mostly evaporated and the ground pork is well-seasoned. Set aside.

3. Prepare Broth Base: In a separate pot, combine the strained dashi-chicken stock, soy milk, white sesame paste, salt, 30 grams of sake, 20 grams of mirin, white sesame oil, 10 grams of minced garlic, and 10 grams of minced ginger. Whisk well to ensure the white sesame paste is fully incorporated and there are no lumps. Bring the broth to a gentle simmer over medium-low heat, stirring occasionally. Do not boil vigorously. Add 10 grams of rayu to the broth and stir. Taste and adjust salt if necessary.