Homemade Shoyu!

Double soup: chicken + pork chintan and Niboshi katsuobushi sababushi hotate shitake kombu dashi broth.
Iberico pork shoulder (Sous vide) which liquid was also used for ajitama. Aromatic oil is chicken fat with negi, garlic, ginger and Niboshi-katsuobushi, which garlic ginger fried chips are also added for texture. Noodles are sunnoodles Tokyo wavy. It, was, delicious!