2 tablespoons (the same as medium spice in a restaurant)
Add the water, chicken soup stock, salt, and umami seasoning to the soy sauce and bring it to a boil. (Reduce to a low heat after bringing to a boil). In the meantime, heat up the water you will use to boil the noodles.
Knead in the cooking sake (for the ground meat), and 1 tablespoon beaten egg into the ground pork, while heating up the soup. Use a spoon to mix while pressing down.
Add the ground pork mixture to the soup, and remove the scum over a high heat. Reduce to a medium heat after removing the scum. It will take 4 more minutes to finish the dish from here.
Boil the noodles. (I use 4 minute noodles.)
After adding in the noodles to boiling water, keep heating the soup over a medium heat and add the garlic, chili pepper, and sesame oil to the soup.
Heat the soup over high heat 1 minute before the noodles are done, and mix in the katakuriko slurry.
30 seconds before the soup is finished, add in the beaten egg to the soup, using chopsticks to guide the egg into a narrow stream (for a fluffy finish).
Drain the the noodles, add the noodles to a bowl, pour in the soup, and it is done.
Story Behind this Recipe
I made my own recipe based off of several New tantan recipes. I was unable to eat it after moving away from Saginuma city in Kanagawa Prefecture, so I developed my own. There are times when it is more delicious than the original.
If you can find Yamakishi-brand noodles, they are the best. If not, then you can use thick Chinese noodles. If you can't buy something close to hete-type kimchi paste, then try searching online for "red pepper for kimchi". It has a nice flavor, isn't too spicy, and it is convenient since you can use it in many different dishes. The eggs will become fluffy once you add in the water dissolved potato starch in the last step.