Steps

1. In a bowl, combine Cooking Sake (Rice Wine) 1.5 tbsp, Soy Sauce 1 tbsp, Sugar 1 tsp, Hondashi (Fish Stock Granules) 1 tsp, and Sesame Oil 1 tsp.
   🕒 00:16
2. Mix all seasonings thoroughly. The key here is to prepare the sauce mixture beforehand to ensure a smooth cooking process.
   🕒 00:37
3. Trim the tough stem ends off the Shiitake Mushrooms (3) and separate the caps from the stems.
   🕒 00:46
4. Slice the shiitake mushroom caps into 5mm thick pieces.
   🕒 01:01
5. Thinly slice the shiitake mushroom stems.
   🕒 01:11
6. Trim the ends off the Carrot (1/5) and slice thinly.
   🕒 01:20
7. Stack the thin carrot slices and cut them into thin, julienned strips measuring 5mm wide.
   🕒 01:41
8. Remove the core from the Cabbage (1/8) and separate it into manageable pieces.
   🕒 01:51
9. Cut the cabbage into bite-sized pieces. Don't worry about cutting them too small, as they will shrink when stir-fried.
   🕒 02:05
10. Thinly slice the Green Onion (1/2) diagonally.
    🕒 02:12
11. Divide the cut vegetables into two groups: cabbage and carrot, and shiitake mushrooms and green onion. This is to ensure they are stir-fried at different times.
    🕒 02:26
12. Cut the Pork Belly (120g) into bite-sized pieces.
    🕒 02:36
13. Microwave the Frozen Udon Noodles (2 portions) for about 5 minutes until heated through. Frozen udon noodles have a great chewy texture and are ideal for Yaki Udon.
    🕒 02:51
14. Heat a frying pan over medium heat and stir-fry the carrots and cabbage without adding oil. Stir-frying without oil allows them to develop a nice char and enhances their natural sweetness.
    🕒 02:57
15. Once the carrots and cabbage have developed a good char all over, remove them from the pan.
    🕒 03:17
16. Add the shiitake mushrooms and green onions to the same frying pan and sprinkle with a pinch of salt.
    🕒 03:24
17. Stir-fry briefly, then add a little oil and cook until the shiitake mushrooms are softened.
    🕒 03:39
18. Once the shiitake mushrooms are softened, remove them from the pan.
    🕒 03:52
19. Add a little oil to the same frying pan and heat over medium-low heat.
    🕒 03:55
20. Once the pan is warm, add the pork belly and spread it out to cook.
    🕒 04:00
21. Sprinkle the pork belly with a pinch of salt and continue to cook.
    🕒 04:07
22. Add the heated udon noodles to the frying pan.
    🕒 04:11
23. Pour in the prepared sauce mixture and toss to coat the noodles thoroughly.
    🕒 04:15
24. Once the sauce has coated the noodles and most of the moisture has evaporated, add the stir-fried vegetables (carrots, cabbage, shiitake mushrooms, green onions) back to the pan and toss briefly to combine.
    🕒 04:33
25. While mixing the ingredients, pour 1 tsp of soy sauce around the edge of the pan. Adding soy sauce to the hot edge of the pan enhances the fragrant aroma, resulting in a more delicious dish.
    🕒 04:42
26. Transfer the finished Yaki Udon to a serving dish. To make it look appetizing, try to mound the ingredients to give them some height.
    🕒 04:56