Curry Mazesoba

Prepare dashi stock: Place Kombu and Water in a pot and bring just to a simmer over medium heat. Remove the Kombu just before the water boils. Add Katsuobushi to the simmering water, remove from heat, and let steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Prepare toppings and aromatics: Finely chop the Scallions. Shred the Nori into thin strips. Separate the Egg yolks from the whites. Grate the Garlic and Ginger.

Cook the ground pork: Heat Vegetable oil in a frying pan over medium-high heat. Add Ground pork and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add grated Garlic and grated Ginger to the pan and sauté for 1 minute until fragrant.