Thinly slice 2 cloves of garlic. Heat 1 tablespoon of sesame oil in a small pan over medium heat. Once hot, add the garlic slices and fry until golden brown. Remove from the pan and set aside on a paper towel to drain any excess oil.

Cut tofu into small cubes. Use a kitchen towel to absorb excess moisture from the tofu. Lightly coat the tofu cubes with 1 tablespoon of flour. In a large frying pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and fry for about 5 minutes, or until they are lightly golden.

Mince the remaining 1 clove of garlic and grate 20 g (half) of the ginger root. Sprinkle the minced garlic and grated ginger over the tofu in the pan. Add oyster sauce, soy sauce, and 1 shot of cooking sake. Mix them thoroughly and fry for another 1 minute. Set the seasoned tofu aside.

In a large pot, cook ramen noodles according to the package instructions. Once cooked, drain the noodles and set aside.

Choose Your Egg Style

Thinly slice green onions and Chinese chives. Grate the remaining ginger root. In a large bowl, combine the boiled noodles, tofu, and the fresh ingredients (green onions, Chinese chives, and grated ginger). Add katsuobushi (dried bonito flakes) for an umami flavor. Sprinkle with togarashi powder for a hint of heat. Gently mix everything together to evenly distribute the flavors.

Top each serving with the crispy garlic slices. Place the egg on top of the noodles. Tear the nori into small pieces and sprinkle over the dish. Serve immediately and enjoy!