Gyokai Yuzu Shoyu Ramen

Season pork belly throughout with salt, and rub to adhere. In a large pan over medium-high flame, heat oil and add pork belly. Brown each side until golden brown. Transfer seared pork and all ingredients to a pressure cooker. Cover contents with enough water and cook over medium-high heat until pressure turns high. Simmer 20 minutes. Using a spider, transfer pork belly onto a sheet tray and let cool. Strain cooking liquid and reserve Shoyu Tare and Aji Tamago.

In a saucepot, combine 2 quarts cooking liquid reserved from Pork Belly Chashu with remaining ingredients. Bring to a boil and reduce to 1 quart. Strain through a chinois and set aside.

In a large stock pot, place chicken bones and cover with water. Bring to a boil, reduce heat to simmer, and skim off scum. Simmer 1 hour. Add remaining ingredients and simmer 6 to 8 hours more. Strain through a chinois. Add Shoyu Tare, and season with soy sauce.

In a sauté pan over medium-low heat, add anchovies, garlic, and ginger. Cover with oil, bring to a boil, and reduce heat to a simmer. Cook 20 minutes. When garlic turns brown, turn off heat and add yuzu zest. Let cool overnight. Strain through a chinois and store in an airtight container.

Pierce fat end of each egg with a thumbtack to make a tiny hole. In a saucepan, bring water to a boil and with a mesh spider, carefully lower eggs into water. Cook 7 minutes; drain. Peel eggs under cold running water. Place eggs in cooking liquid reserved from Pork Belly Chashu and cure overnight. Cut eggs in half.

In a pot of boiling water, working in small batches, cook noodles for 1 minute. Ladle hot Broth into bowls, add cooked noodles and top with Pork Belly Chashu, Aji Tamago, mizuna, sesame, zest, chile threads, and clams. Finish with a drizzle of Yuzu-Garlic Oil.