Instructions

1. Place 1 pound ground pork, 1 teaspoon black pepper, 1 tablespoon soy sauce, and 1 tablespoon mirin in a medium bowl and mix everything together with clean hands or spatula. Let sit at room temperature for at least 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.
2. Finely chop about 1 3/4 ounces Chinese chives until you have 2/3 cup. Finely chop 5 medium scallions (about 1 cup). Mince 2 garlic cloves. Using kitchen shears, cut 1 (10-gram) package roasted seaweed snacks lengthwise into thin strips.
3. Bring a large pot of water to a boil. Meanwhile, heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the pork mixture, 2 tablespoons chili crisp, and 1 tablespoon oyster sauce. Cook, breaking up the pork into small crumbles, or until the pork is no longer pink, 4 to 5 minutes.
4. Add 1/4 cup water. Reduce the heat to medium-low and cook until almost all of the water is evaporated but the mixture looks saucy and not watery, 4 to 6 minutes. Reduce the heat to the lowest setting to keep warm.
5. Add about 18 to 24 ounces fresh or frozen udon to the boiling water and cook according to package instructions. Drain well.
6. Divide the noodles between 2 to 3 bowls. Drizzle 2 teaspoons toasted sesame oil over the noodles and toss to combine with chopsticks.
7. Divide the pork and its sauce over the noodles. Artfully arrange the chives, scallions, seaweed strips, and garlic on top. Place 1 large egg yolk in the center of each bowl. To serve, break the egg yolk and mix into the noodles and toppings with chopsticks. Drizzle with more chili crisp if desired.