Steps

1. In a bowl, combine 100g whitebait and 2 tsp vinegar, and mix well.
   🕒 00:38
2. Microwave the mixture from step 1 at 600W for 1.5 minutes. (Key Tip!) Heating the whitebait with vinegar removes gaminess while retaining a pleasant saltiness, resulting in a delicious outcome.
   🕒 00:45
3. Peel and mince 2 cloves garlic, and place in a microwave-safe container.
   🕒 00:51
4. Add a pinch of dried red chili slices and 2 tbsp olive oil to the container. Microwave at 600W for 30 seconds. (Key Tip!) Heating until the garlic becomes fragrant enhances its flavor.
   🕒 00:59
5. Once the garlic is fragrant, add 8 tbsp olive oil and the heated whitebait, then mix thoroughly.
   🕒 01:09
6. Taste and adjust seasoning with salt to taste if needed. (Key Tip!) Adjust saltiness based on the salt content of the whitebait.
   🕒 01:17
7. Transfer to a clean storage container and refrigerate. (Key Tip!) Submerging in oil helps preserve it, making it ideal for make-ahead dishes. Marinating for over 2 hours will allow the flavors to meld and become even more delicious.
   🕒 01:26
8. Roughly chop 250g cabbage into bite-sized pieces.
   🕒 02:45
9. Pour hot water over the chopped cabbage and let it sit for about 30 seconds to blanch.
   🕒 02:52
10. Drain the cabbage in a colander and carefully squeeze out excess water by hand, being mindful of the heat.
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11. Add 2 tbsp of marinated whitebait to the squeezed cabbage and mix.
    🕒 03:08
12. Taste and adjust seasoning with salt to taste if the flavor is too mild.
    🕒 03:13
13. Cut 1 bunch (50g) mizuna greens into 3cm pieces.
    🕒 03:37
14. Prepare 1 serving of cooked soba noodles.
    🕒 03:44
15. Combine the soba noodles, mizuna greens, 1 tbsp toasted sesame seeds, and 2 tbsp of marinated whitebait, then mix.
    🕒 03:52
16. Taste and adjust seasoning with salt to taste if the flavor is too mild.
    🕒 04:00