Curry Ramen

1. Prepare Dashi: Place 10 grams of kombu in 1000 grams of water in a pot. Let it soak for 30 minutes. Heat the water over medium-low heat. Just before it boils, remove the kombu. Bring the water to a boil, then turn off the heat and add 20 grams of katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

2. Prepare Pork Belly: Place 300 grams of pork belly in a separate pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 30 minutes until tender. Remove the pork belly, let it cool slightly, then slice it into thin pieces.

3. Sauté Aromatics: Dice 150 grams of yellow onion, mince 15 grams of garlic, and mince 10 grams of ginger. In a large pot, heat 10 grams of vegetable oil. Sauté the yellow onion until softened, then add the garlic and ginger and cook for another 2 minutes until fragrant.