First make the chashu. Wrap the chicken thighs around the breasts and secure with toothpicks or string to make a cylindrical shape – you may need to flatten the thighs a little by bashing them with a rolling pin. In a very hot pan, sear the chicken on each side until golden brown, around 25 mins in total.

Transfer the chicken to a medium pan with a lid and add the ginger, dashi powder, garlic, soy sauce, saké, mirin and sugar, plus 150ml water. Cover and bring to the boil, then reduce to medium-low and simmer for 30-40 mins. Remove the lid and leave to cool. If you want to make it ahead, chill the chicken and sauce overnight, or at least for a few hours. It will improve the flavour. Once cooled, remove the chicken from the sauce, slice it and set the sauce aside.

Pour 240ml of the sauce into a large pan (freeze the rest to use another time), bring to the boil, add the chicken stock and heat through.

In a separate pan filled with boiling water, cook the noodles following pack instructions, then drain.

Divide the chicken stock and noodles between six bowls. Put the sliced chicken, half a boiled egg and any other toppings you're using on top. Serve immediately, otherwise the noodles will go soggy.