Steps

1. Thaw the Frozen Seafood Mix and drain any excess water.
   🕒 00:00
2. Separate the ingredients and soup from the Oden Pack.
   🕒 01:44
3. Cut the Oden ingredients (like konjac, daikon radish, egg, fish cakes, and chikuwa) into bite-sized pieces.
   🕒 01:48
4. Cut Bamboo Shoots (40g) into bite-sized pieces.
   🕒 02:30
5. Cut Shiitake Mushrooms (2 pieces) into bite-sized pieces.
   🕒 02:49
6. Cut Roast Ham (40g) into bite-sized pieces.
   🕒 02:20
7. Slice the Carrot (20g) thinly.
   🕒 02:16
8. Slice the Green Onion (4cm) thinly.
   🕒 02:16
9. Slice the Ginger (1 piece) thinly.
   🕒 02:16
10. Heat White Sesame Oil (1 tbsp) in a frying pan. Add the Ginger and Green Onion and stir-fry to release their aroma.
    🕒 03:30
11. Once fragrant, add the Shiitake Mushrooms, Bamboo Shoots, Broccoli (40g), Carrot, and Roast Ham and stir-fry.
    🕒 04:05
12. Once coated with oil, add Shaoxing Wine (2 tbsp) and Soy Sauce (1 tbsp).
    🕒 04:46
13. Add enough water to cover about half of the ingredients. Add Sugar (1/2 tsp) and a pinch of pepper, cover, and simmer over medium heat for about 2 minutes.
    🕒 05:05
14. Add the simmered Oden ingredients and about half of the Oden soup to the pan.
    🕒 05:42
15. Add Oyster Sauce (1/2 tsp).
    🕒 06:03
16. In a separate bowl, toss the thawed Frozen Seafood Mix with Potato Starch (1/2 tsp) and a pinch of pepper.
    🕒 06:13
17. Add the coated Frozen Seafood Mix to the frying pan, cover, and simmer over medium heat for 2 to 3 minutes. (This is the key!) Adding seafood at the beginning can make it tough, so add it at the end.
    🕒 07:01
18. Turn up the heat to high and gently mix everything together.
    🕒 08:03
19. Drizzle with Sesame Oil (1 tbsp) to finish. It's ready!
    🕒 08:42