In a bowl, combine soy sauce, sake, rice wine vinegar (or mirin), sugar, scallions, garlic, ginger, and shallot.

Add the sliced pork loin, ensuring it is well coated in the marinade. Cover and refrigerate for at least 30 minutes (or longer for deeper flavour).

In a small pot, add garlic and canola oil. Simmer over low heat for about 10 minutes, stirring constantly, until the garlic turns blackened but not burnt.

Transfer the mixture into a blender, add sesame oil and soy sauce, and blend until smooth.

Store extra mayu in a sealed container in the refrigerator for up to two months.

Heat vegetable oil in a large pot over medium-low heat.

Sauté onion, garlic, and ginger, stirring frequently, until the onion softens.

Add the mushrooms, leeks, scallions, and broth, ensuring the vegetables are submerged by about 2 inches (5 cm) of broth.

Bring the broth to a rolling boil, then reduce the heat to a mild simmer.

Add the marinated pork into the simmering broth and cover with a lid. Cook until the flavors develop and the pork is tender.

Gently place the eggs into the broth and cook for 8 minutes.

Remove the eggs and run them under cold water until fully cooled. Peel and set aside.

Add the ramen noodles to the simmering broth and cook according to package instructions.

Portion the broth into bowls, seasoning each with mayu sauce according to taste.

Add the cooked noodles, then top with chashu pork slices.

Slice each egg in half lengthwise, placing two halves in each bowl.

Garnish with fresh cilantro.

Serve the ramen hot alongside a chilled Dr. Pepper. Enjoy!