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1
In the pressure cooker, heat the 13 cup (75 g) of the canola oil over high heat until it begins to shimmer but does not smoke.
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2
Add the pork belly, skin side down, and cook until the skin is golden brown, 58 minutes.
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3
Flip the pork belly over and add the chicken necks, pigs feet, 23 cup (213 g) of the usukuchi soy sauce, sliced onion, 2 ounces (56 g) of the ginger, the kombu, and 812 cups (1913 g) of the water.
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4
Following the manufacturers instructions, lock the lid in place, bring up to high pressure, and cook for 1 hour.
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5
Let the pressure dissipate naturally, then uncover.
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6
Carefully transfer the pork belly to a shallow baking dish to cool.
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7
Strain the cooking liquid through a fine-mesh sieve placed over a lidded container and let cool.
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8
Discard the remaining solids.
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9
Store the broth in the refrigerator until serving time.
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10
Lay 1 squid on a cutting board.
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11
Remove the tentacles and set aside.
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12
Remove the innards from the body tube and discard.
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13
Set the ink sac aside.
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14
Rinse the tube thoroughly.
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15
Carefully pop out the long piece of cartilage on the inside of the tube.
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16
Peel the skin off the tube.
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17
Rinse the tube again until it is white and clean.
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18
Repeat with the remaining 5 squid.
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19
Lay 1 tube out on the cutting board and slice it open from top to bottom.
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20
Turn it on its side with the point to the left, and then roll it up into a log.
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21
Wrap it tightly in plastic wrap, twisting the ends of the wrap to compact the squid and create a uniform shape.
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22
Repeat with 3 more tubes.
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23
Place the wrapped tubes in the freezer for at least 4 hours.
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24
Chop the remaining 2 squid tubes into tiny pieces and place in the Styrofoam cooler.
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25
Pour the liquid nitrogen over the squid pieces and stir gently to freeze completely.
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26
Put the frozen squid pieces in the blender and process to a fine powder.
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27
Line a food dehydrator tray or a sheet pan with a silicone mat, and pour the powder onto the mat in an even layer about 14 inch (6 mm) thick.
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28
Dehydrate the squid powder in the dehydrator set at 155F (68C) or the oven preheated to 175F (80C) until it forms a completely dry sheet, about 4 hours.
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29
Once the squid sheet is completely dry, break it into 8 roughly equal pieces.
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30
The dried squid may be stored in an airtight container at room temperature for up to 1 week.
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31
Alternatively, wrap the remaining 2 squid tubes tightly in plastic wrap and freeze them solid as you did the other 4 tubes.
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32
Using a wide rasp grater, finely grate the 2 frozen tubes over the silicone-lined tray, forming an even layer 14 inch 6 mm) thick, and then dehydrate, break, and store as directed above.
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33
Remove the 4 squid rolls from the freezer, and remove and discard the plastic wrap.
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34
Using a sharp mandoline, thinly slice the squid rolls to yield pinwheels.
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35
Transfer the slices to a baking dish and refrigerate until thawed.
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36
In a large saute pan, heat the remaining 4 teaspoons (20 g) canola oil over medium-high heat.
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37
Add the shallot and garlic and saute until translucent but not browned, 23 minutes.
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38
Add the spinach and saute just until it wilts and is tender, 23 minutes.
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39
Transfer to a heatproof colander set over a bowl.
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40
When cool enough to handle, squeeze out as much of the water as possible from the spinach.
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41
Transfer the spinach to a large piece of plastic wrap, roll up into a tight cylinder about 2 inches (5 cm) long, and twist the ends of the wrap to compact the spinach and create a uniform shape.
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42
Refrigerate until ready to serve.
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43
In a saucepan, combine the remaining 313 cups (750 g) water, the reserved squid tentacles, the remaining 1 ounce (28 g) ginger, the julienned onion, the squid ink, and the remaining 13 cup (107 g) usukuchi soy sauce, place over medium-high heat, and bring to a slow simmer.
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44
Cook for 20 minutes.
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45
Remove from the heat, drain the liquid through a fine-mesh sieve placed over a clean saucepan, and place over medium-high heat.
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46
Bring to a simmer and cook until reduced to 113 cups (300 g), 3045 minutes.
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47
Meanwhile, prepare an ice bath.
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48
Remove the reduced liquid from the heat, stir in the vinegar, and transfer to a metal bowl.
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49
Set over the ice bath and let cool completely, stirring occasionally and replenishing the ice as needed, about 15 minutes.
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50
Preheat the circulating water bath to 167F (75C).
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51
Cook 8 quail eggs (this allows for breakage) in their shells in the circulating water bath for 5 minutes.
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52
Meanwhile, prepare an ice bath.
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53
When the eggs are ready, carefully transfer them to the ice bath and let cool completely, replenishing the ice as needed, about 15 minutes.
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54
Remove the eggs from the ice bath.
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55
Using a small egg cutter or small sharp scissors, cut off the top of 1 egg and pour the contents of the shell into your palm, brushing off any loose cooked egg whites.
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56
Slip the egg into the cooled tentacle broth.
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57
Repeat with the remaining eggs.
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58
Let them marinate for at least 4 hours before serving.
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59
To serve, pour the canola oil into the deep fryer to the fill line or into a tall-sided saucepan to a depth of 212 inches (6 cm) and heat to 375F (190C).
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60
Put the broth from cooking the pork belly in a large saucepan and bring to a simmer over medium-high heat; keep at a low simmer.
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61
In a large saute pan, heat the 312 tablespoons (50 g) canola oil over high heat until it begins to shimmer.
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62
Add the pork belly, turn down the heat to medium, and cook, turning once, until warmed through, 23 minutes on each side.
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63
Transfer the pork belly to a cutting board and cut crosswise into pieces about 18 inch (3 mm) thick.
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64
Cut the wrapped spinach roll into 4 equal rounds, each about 12 inch (12 mm) thick, and remove the plastic wrap.
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65
Put the spinach slices into a small baking dish.
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66
Pour 14 cup (56 g) of the hot pork broth over them to bring them up to room temperature.
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67
Put 1 spinach round into each serving bowl.
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68
Arrange 3 pork belly slices on the bottom of the bowl.
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69
Using a slotted spoon, remove the quail eggs from the tentacle broth one at a time and place next to the spinach.
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70
Divide the thawed squid pinwheels into 6 equal portions.
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71
Using a small wire skimmer, plunge each portion in the hot broth for 5 seconds and immediately transfer to a bowl, arranging the noodles over the pork.
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72
Add the dehydrated squid pieces to the hot oil and fry until crisp and puffed, about 5 seconds.
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73
Using a skimmer, transfer the squid pieces to a paper towellined plate to drain briefly, season lightly with salt, and place 2 fried squid pieces in each bowl.
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74
Pour 7 tablespoons (100 g) of the simmering pork broth into each bowl, garnish each bowl with micro chives and serve right away.
