Some of the yellowest yolks I've seen while hard boiling. The time is perfect. Definitely use kewpie and sieve it for a velvety texture. It gets REALLY close to the konbini egg sandos I had at at a Famimart.
Cooked it a bit long (minute extra per sear and the steam) due to being a bit paranoid about the pork. Cook until 160ºF minimum to ensure the pork is mostly cooked the way through. Highly recommend using a sake for the steam and the sauce. Extra depth of flavor there from it. Maybe do a little honey next time too.
This made closer to 9 servings, maybe my measurements were off a bit? I did about a cup per. Taste is definitely there. Used fresh pasta too as opposed to dry and rehydrated.
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