>wake up with strange idea
>tonkotsu but with chicharonnes instead of chashu
>get some fresh crunchy pork belly from local mexi-mart
>realize I've run out of miso and don't want to go out again, so decide on a shoyu-based broth instead
>it's not really tonkotsu anymore, is it?
>no hours-long simmering, I'm hungry now
>don't believe in straining out aromatics anyway
>that's a heretical waste of good garlic, ginger and green onions and it's not like I keep the skins and roots on
>add dashi cause why not and sugar because amerilard
>slice open some marinated boiled eggs
>top with specialty shallot oil I ordered
>look upon my abomination and dig in
Actually bretty gud for a shotgun lunch.