Steps

1. Thaw 1 pack of peeled shrimp in salted water.
   🕒 06:30
2. Remove the veins from the thawed peeled shrimp with a knife.
   🕒 08:24
3. Heat 2 tsp sesame oil in a frying pan over medium heat.
   🕒 08:46
4. Add 1 serving of frozen udon to the pan and stir-fry until seared.
   🕒 09:13
5. Add 2/3 tsp chicken stock granules and 1/2 tsp salt and stir-fry together.
   🕒 09:31
6. Add the peeled shrimp and stir-fry.
   🕒 10:04
7. Drizzle in 2 tsp mentsuyu (noodle soup base) and stir-fry until fragrant. [Chef's Tip!] Using mentsuyu alone can make it too sweet, so using it with chicken stock granules adds depth.
   🕒 10:31
8. Sprinkle in black pepper to taste, mix everything, and heat through. Taste and adjust seasoning.
   🕒 11:04
9. Heat a dash of vegetable oil in a pot over medium heat.
   🕒 11:55
10. Add 90cc rice to the pot and lightly stir-fry until the grains turn opaque.
    🕒 11:59
11. Add 1/2 can of miso sardines and stir-fry the rice and sardines together.
    🕒 12:28
12. Add about 2 ladles of boiling water and simmer over medium heat until the rice absorbs the liquid. [Chef's Tip!] Cooking with boiling water prevents the rice from becoming sticky, resulting in a firm texture.
    🕒 12:53
13. Add 5 shakes of MSG(Ajinomoto) (MSG) and 1/3 tsp salt and mix.
    🕒 14:00
14. When the liquid in the pot reduces, add more boiling water as needed and simmer over medium heat for 15-20 minutes. [Chef's Tip!] Taste to check the rice's doneness and gradually add boiling water until it reaches your desired texture. Maintain a loose, fluid consistency while simmering.
    🕒 14:30
15. Add garlic paste (tube) to taste and mix lightly.
    🕒 14:43
16. Add 1 and 1/2 tsp mentsuyu (noodle soup base) to balance the flavors.
    🕒 17:12
17. Tear 1 piece of baby cheese by hand and add it, heating slightly to melt the cheese.
    🕒 18:05
18. Serve in a bowl and sprinkle with black pepper to taste.
    🕒 18:38