Pat the beef or pork belly dry after rinsing. Roll the meat into logs and tie securely with kitchen twine.
- Peel and cut the onion into large wedges. Peel and thickly slice the ginger. Cut the green part of the leek into 1-inch (3 cm) pieces. Thickly slice the garlic.
- Chop the green onions.
- Blanch fresh noodles briefly before serving. If using dried noodles, cook according to package instructions.

Heat a large pot with a little oil. Sear the rolled meat until browned on all sides. Once browned, blot excess oil from the pot with paper towels.

Add water to the pot with the meat. Add Mirin, Sake, Shoyu, konbu, chili bean sauce, Hon dashi, leek, ginger, and garlic. Bring to a boil, then reduce to a simmer. Skim off any foam regularly for a clear broth. Simmer for about 2 hours until the meat is tender, or use a pressure cooker for faster results. Once the meat is tender, remove it and let it cool. Wrap in plastic wrap and refrigerate to help it hold its shape.

Place the eggs in a pot with a little salt and vinegar. Boil for 4 minutes from when the water starts boiling for soft-boiled eggs. Peel the eggs.
- In a zip-top bag, combine the prepared Shoyu and Mirin for marinating. Add the peeled eggs, seal the bag, and let the eggs soak up the flavor. With this quick marinating method, the eggs will be ready by the time the meat and broth are done.

Slice the meat to your desired thickness. Place the cooked noodles in a bowl, then add the toppings in order: stewed meat, marinated eggs, green onions, and ladle over the broth. Enjoy!

Place the cooked noodles in a bowl, add the toppings in order: stewed meat, marinated eggs, green onions, and pour over the broth. Enjoy!
** Any leftover stewed meat and marinated eggs can be stored in the fridge for next time—great for another noodle bowl or with rice!
Good luck!