Scrape off the skin from the ginger using a teaspoon and finely grate it. Remove the skins from the garlic cloves and mince or grate them finely.

In a bowl, combine the sausage meat with diced bacon, soy sauce, rice vinegar, minced garlic, and grated ginger. Mix thoroughly and marinate for 5 minutes.

Peel and finely slice the shallots. Thinly slice the spring onions and set them aside for garnishing.

Heat sesame oil in a wok or large sauté pan over high heat. Add the marinated sausage and bacon mixture, cooking until golden brown and crispy.

Add the sliced shallots and cook for 3–4 minutes until softened. Remove from heat.

In a mixing bowl, cover the udon noodles with boiling water and let sit for 3–4 minutes until separated. Drain and return to the bowl.

Toss the drained udon noodles with 2 tablespoons of chili crisp, keeping them warm.

Reheat the sausage and bacon mixture on high heat, warming it through and stirring in the remaining chili crisp.

Divide the seasoned udon noodles between 2 bowls and top with the sausage and bacon mixture.

Separate one egg yolk and create a well in the sausage mixture, placing the yolk in the well.

Garnish with sliced spring onions, and optional nori, chili flakes, or furikake.

Stir in the egg yolk and enjoy the comforting meal.