It’s all in the bits and pieces. The pork was cured overnight in sugar, salt, and pepper and then roasted low and slow. The eggs were boiled seven minutes and chilled. The broth was simply heated and blended. The hardest part was figuring out how to make my tare, which was basically done by flaming off the sake and adding the mirin, reconstituted konbu and dashi bases, and some soy sauce. All to taste. Mine is a bit on the sweet side, so I’d do less mirin next time.