Mizunuki Tsukemen

1. Prepare Chashu Pork: Sear the rolled pork belly in a hot pan until browned on all sides. In a pot, combine koikuchi shoyu (for chashu), mirin (for chashu), sake (for chashu), water (for chashu), ginger (sliced, for chashu), and scallions (green parts, for chashu). Bring to a simmer. Add the seared pork belly, ensuring it is mostly submerged. Simmer gently for 1.5 to 2 hours, turning occasionally, until the pork belly is tender. Remove the pork belly and let it cool. Slice into thick rounds when ready to serve.

2. Prepare Ajitama: Bring a pot of water to a rolling boil. Carefully lower the large eggs into the boiling water. Cook for exactly 6.5 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop cooking. Once cooled, carefully peel the large eggs. In a small container, combine koikuchi shoyu (for ajitama), mirin (for ajitama), and water (for ajitama). Submerge the peeled large eggs in this marinade and refrigerate for at least 2 hours, or preferably overnight. Halve the ajitama before serving.

3. Prepare Dipping Broth Base (Tonkotsu-style Dashi): Blanch the pork bones and chicken carcass in boiling water for 10 minutes to remove impurities. Drain and rinse the pork bones and chicken carcass thoroughly. Place the blanched pork bones and chicken carcass in a large pot with 2000 grams of water. Add ginger and garlic and scallions (white parts). Bring to a boil, then reduce heat to a gentle simmer. Skim any scum that rises to the surface. Simmer for at least 4-6 hours, or until the broth is milky white and rich. Strain the broth, discarding the bones and aromatics. Add the kombu to the hot strained broth and let it steep for 30 minutes, then remove the kombu. Heat the broth slightly, then add katsuobushi. Steep for 5 minutes, then strain again through a fine-mesh sieve, pressing the katsuobushi to extract all liquid.