Steps

1. Place 1 packet (approx. 2.5g to 3g) of Bonito Flakes (Katsuobushi) in a heatproof container.
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2. Microwave on high (600W) for 1 minute to remove moisture from the bonito flakes.
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3. After heating, crumble the bonito flakes by hand into a powder. [This is the key!] Powdering the bonito flakes makes them easier to mix into the sauce, improves the texture, and enhances the overall umami.
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4. In the container with the powdered bonito flakes, add 2 tbsp of Worcestershire Sauce, 1 tbsp of Oyster Sauce, 2 tbsp of Cooking Sake (Rice Wine), 1 tsp of Soy Sauce, 1/2 tbsp of Vinegar, and 1/2 tsp of Sugar in order.
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5. Mix gently to create the sauce.
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6. Separate 200g of Cabbage leaves from the outside, and tear them into bite-sized pieces by hand.
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7. Remove the tough core parts as they can be fibrous. Tear the edible parts into small pieces.
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8. Gently knead the cabbage pieces a few times by hand to help them absorb flavor. [This is the key!] Kneading the cabbage creates an uneven surface, allowing the sauce to cling better.
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9. Cut 150g of Pork Belly into bite-sized pieces. If large, cut with kitchen scissors or a knife.
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10. Microwave 2 portions of Yakisoba noodles for 2 minutes.
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11. Transfer the warmed noodles to a plate and loosen them. [This is the key!] Cold noodles can easily break when oil solidifies, so warming them in the microwave before loosening prevents breakage.
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12. Heat a frying pan over medium heat.
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13. Once hot, add the pork belly to the pan, sprinkle with a pinch of salt, and stir-fry while loosening.
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14. Once the pork belly changes color, turn off the heat. [This is the key!] Overcooking pork belly makes it tough, so stopping when the color changes is crucial.
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15. Return the stir-fried pork to the original container, draining off excess oil.
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16. Using the rendered fat from the pork, add more oil if necessary, and heat the frying pan over medium heat.
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17. Add the torn cabbage and stir-fry briefly, coating everything with oil.
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18. Sprinkle with a pinch of salt.
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19. Stir-fry until the cabbage becomes slightly translucent and tender, then remove from heat and return to the bowl with the cabbage. [This is the key!] Coating with oil improves heat conductivity for even cooking. The salt seasoning prevents the overall flavor from becoming bland.
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20. Heat the frying pan again over medium heat.
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21. Add oil, and once hot, spread out the loosened noodles.
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22. Do not move the noodles and allow them to brown on one side. [This is the key!] To achieve a crispy exterior and chewy interior, it's important to get a good sear.
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23. Once nicely browned on one side, flip the noodles and brown the other side.
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24. Once browned on both sides, return the stir-fried cabbage and pork belly to the pan and briefly toss to meld the flavors with the noodles.
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25. Pour the prepared sauce evenly over the noodles, ensuring they are coated and absorb the sauce. [This is the key!] By thoroughly draining the noodles before adding the sauce, you'll achieve a rich and flavorful yakisoba without it becoming mushy.
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26. Once the moisture has reduced and a fragrant aroma of toasting sauce fills the air, it's done.
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27. Plate the finished yakisoba.
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28. Garnish with a fried egg and pickled ginger, if desired.
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29. Finish with a sprinkle of black pepper and Aonori (Dried Green Seaweed). [This is the key!] Add black pepper last to preserve its aroma.
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30. For a flavor variation, serving with Doubanjiang (Chili Bean Paste) is also recommended.
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