1. Take a pinch of wakame and soak in warm water
2. Take out the soaked wakame, then filter the soaked water with a sieve, and save it for cooking noodles
3. Use wakame and katsuobushi dashi to cook the broth. For the specific bonito broth, I have posted the recipe before, and you can go to the previous recipe.
4. Take out the wooden fish flowers and wakame after the soup is ready for use. Those who are more careful can filter out the residue in the broth. Those who are not careful can omit this step.
5. Coat the inside of the mold with edible oil in a circle, add edible oil to a non-stick pan and heat up, set aside
6. Beat the eggs into the pan and fry until cooked, set aside
7. Add the boiled noodles to the casserole of bonito broth and season with salt.
8. Wakame cooked before spreading on the surface of the noodles
9. Then spread the fried eggs on the wakame, and then spread the sliced sausage around, then cover and simmer for about 3 minutes.
