1In a large pot, combine 2000 grams of Water, Chicken bones, Kombu, 30 grams of Garlic cloves (crushed), 20 grams of Ginger (sliced), and 20 grams of Scallion (white parts, roughly chopped). Bring to a gentle boil, then reduce heat and simmer for 60 minutes, skimming any impurities. Remove the Chicken bones, Kombu, Garlic cloves, Ginger, and Scallion, straining the broth to ensure clarity.
2While the broth simmers, mince 40 grams of Garlic cloves. In a small bowl, combine the minced Garlic cloves, Soy sauce (koikuchi), Sake, Mirin, Togarashi, 15 grams of Fresh red chili (finely sliced), and 15 grams of Sesame oil. Mix well and set aside.
3Heat 5 grams of Sesame oil in a pan over medium-high heat. Add Ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
