Dirty mazemen

Cut naga negi for the oil; cut more on the bias for garnish and soak the garnish in ice water so it curls.

Fill the pot with neutral oil.

Fry the niboshi and naga negi in the oil a handful at a time so it does not overflow, infusing the oil without burning the onions, until they just start to take on brown.

Blend the fried solids with enough of the oil to get them moving into a paste; the niboshi are chewy, so blend until pasty.

Let the paste sit; solids sink and oil rises to the top, which preserves it in the fridge.

Strain the eggs before poaching so they poach cleanly; poach two eggs.

Blanch the sugar snaps right before the noodles, for garnish.

Cook the noodles, about two minutes ten.

In a large bowl put tare, fat and a little dirty paste; add the hot noodles and mix so the starch emulsifies the sauce, with no further cooking.

Transfer to the serving bowl, make a nest for the poached egg, add sugar snaps and plenty of the garnish onions; break the yolk and mix again to eat.