Add the flour to the mixing bowl along with the Kansui salt and add water to make dough.

Stir the Kansui mixture in the flour. Press flat by placing it in the sealed bag. And leave the dough for 40 minutes.

After that, use a roll pin to roll out the dough into a thin sheet and cut it into thin slices like noodles.

Combine the dried shrimp, dried shiitake mushrooms, cut kombu, and water in a container.

Cover and refrigerate the mixture to dashi.

Put the dashi into the pot and start it to a boil.

Once the dashi is boiling, let it simmer for 5 minutes, and then strain the dashi.

In another pot, mix dashi with Usukuchi shoyu, hon mirin, cooking sake, thai fish sauce, rice vinegar, salt, sliced garlic, and sesame seeds.

Heat the mixture until it starts boiling, then take it off the stove.

Let the sauce cool down, then add oyster sauce.

Add sauce to the blender. Blend the sauce for a smooth texture.

Add pork head bone, pork bone, and water to a large cooking pot. Start the stove and let it boil on medium heat. And also, don't forget to remove the Scum.

Reduce the heat to low and add the pork shoulder loin. Let it simmer for 3 hours.

After that, remove the pork shoulder loin, which will be later used for Chashu.

Turn the heat up to high and let it boil for 1 hour.

Stop the fire. Strain the soup about 600ml and leave this aside.

Add more water to the pot until it reaches the same level as when you started. Start to boil.

Continue to boil at high heat for 2-3 hours, and then stop the fire.

Use a strainer to separate 600ml of soup and pour it back into the original pot. Let it cool down.

Refill the water (Again) in the pot and bring it to a boil at high heat for 2 to 3 hours.

After boiling for a long time on high heat, the soup becomes very milky. Turn off the heat. Strain the remaining soup.

Combining the soup boiled at different times makes the flavor richer. Tonkotsu soup is ready.

Mix the Koikuchi shoyu, cooking sake, and sugar in a saucepan.

Boil the sauce until the cooking sake completely evaporates, then set it aside to cool down.

Marinate the pork shoulder loin in Chashu sauce for 1 hour. Chushu is now completely ready.

Mix sugar with hon mirin in the saucepan and start it to boil until sugar caramelizes.

And now, you can add chili powder and stir it well. Chilli paste is done.

Slice the Chashu and slice the spring onions finely.

And don't forget to slice the black fungus, menma, ajitama, spring onions, Chashu, and chili powder.

First of all, mix the ramen sauce and tonkatsu in a bowl.