Steps

1. In a bowl, add 200cc water and 1 tsp salt, then add 70g seafood mix to rehydrate and defrost.
   🕒 08:22
2. For the defrosted seafood mix, cut larger pieces into bite-sized portions.
   🕒 08:37
3. Since seafood mix can be quite salty, wash it once with water before cutting.
   🕒 11:53
4. Cut 30-35g cabbage into 1cm wide strips so it's easy to pick up with chopsticks.
   🕒 08:42
5. Tear 2 crab sticks lengthwise into thin strips (julienne) so they are easy to pick up with chopsticks.
   🕒 08:52
6. Finely chop 7g red pickled ginger (beni shoga) so it blends well with the soup.
   🕒 09:07
7. Boil plenty of water in a pot, then cook 100g Sanuki udon for 12 minutes according to package instructions.
   🕒 09:28
8. Rinse the cooked udon under running water to remove sliminess and chill it with cold water. [Tip!] Chilling with water increases chewiness and washes off excess starch.
   🕒 09:36
9. In a pot, add all of the cut cabbage, shredded crab sticks, chopped red pickled ginger, 1/2 tbsp Chinese seasoning, 1/2 tsp fish sauce, 1/2 tsp soy sauce, 4 shakes table pepper, 4 shakes garlic powder, 1 tbsp lard, 1 tbsp milk, 2 shakes MSG(Ajinomoto) (MSG), and 250cc water.
   🕒 10:12
10. Place the pot over heat and cook until boiling.
    🕒 11:46
11. Once boiling, add the cut seafood mix and simmer briefly until the cabbage softens. [Tip!] If you want to retain a plump texture, add the seafood mix at this stage and simmer just before serving.
    🕒 12:52
12. To add richness, optionally add 1 pinch sugar. Cover the pot halfway through simmering to prevent too much moisture from evaporating.
    🕒 13:42
13. Taste and adjust seasoning with an extra pinch of salt if needed.
    🕒 13:58
14. Squeeze the water thoroughly from the chilled udon and place it in a bowl. [Tip!] Squeezing out the water well prevents the soup from becoming diluted.
    🕒 14:16
15. Pour the warm soup generously over the udon.
    🕒 14:46
16. Garnish with green onions to taste and serve.
    🕒 15:28
17. If you want the noodles to absorb more flavor, briefly bring the udon and soup to a boil together in the pot before placing the udon in the bowl.
    🕒 17:25