Steps

1. Place the white of 1 egg into a heatproof container. Set aside the yolk for later.
   🕒 03:46
2. Add 200g frozen udon to the heatproof container with the egg white.
   🕒 04:21
3. Pour 1/2 tbsp soy sauce over the udon.
   🕒 04:25
4. Add 1/2 tbsp oyster sauce and 2 pinches sugar.
   🕒 04:31
5. Add 1/3 tsp Chinese seasoning and grated 3g garlic (or garlic powder or 3-4cm garlic paste from a tube).
   🕒 05:08
6. Sprinkle 4 shakes Ichimi Togarashi over the noodles. 【Tip!】 Placing the seasonings on top of the noodles prevents the egg white from becoming too salty.
   🕒 06:07
7. Drizzle 2.5 tsp roasted sesame flavored oil over the noodles.
   🕒 06:25
8. Cover and heat in a 600W microwave for 5 minutes.
   🕒 07:18
9. Pour 2 tsp pure sesame oil into a frying pan and heat.
   🕒 08:43
10. Add 100g ground pork, sprinkle with salt and pepper to taste, and stir-fry.
    🕒 08:52
11. Once the ground pork starts to brown, turn off the heat. 【Tip!】 Browning the ground pork well enhances its aroma.
    🕒 10:05
12. To the turned-off frying pan, add 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, and 4 shakes MSG(Ajinomoto), then mix.
    🕒 10:28
13. Once the frying pan has cooled sufficiently, add 200g bean sprouts and cook over low heat. 【Tip!】 Stir-frying the bean sprouts over low heat after lowering the pan's temperature helps prevent them from releasing too much water, keeping them crispy.
    🕒 11:00
14. Stir-fry over low heat until the bean sprouts are slightly translucent, then sprinkle with 4 shakes table pepper.
    🕒 13:09
15. Finish by lightly drizzling with pure sesame oil, then serve the stir-fry and oil udon in separate bowls. 【Tip!】 Sesame oil's aroma can dissipate easily when stir-fried, so adding it at the end enhances the flavor.
    🕒 15:16
16. Top the Kyomu Abura Udon with 2-3 shakes black pepper, mayonnaise to taste, and the reserved egg yolk. Serve.
    🕒 16:08