Steps

1. Tear the Maitake Mushrooms into pieces by hand.
   🕒 01:20
2. Boil 1 portion of Chinese Noodles in plenty of hot water for 1 minute.
   🕒 01:37
3. Drain the cooked noodles thoroughly and toss with 2 tsp of Sesame Oil to separate them.
   🕒 02:29
4. Heat 1 tbsp of White Sesame Oil in a frying pan, spread the noodles, and pan-fry until golden brown on both sides.
   🕒 02:44
5. Transfer the fried noodles to a plate and loosen them with chopsticks.
   🕒 03:51
6. Add the torn 1 pack of Maitake Mushrooms to the same frying pan used for the noodles and stir-fry over low heat until moisture is released.
   🕒 04:04
7. In a bowl, whisk 4 Eggs, then mix in 1/2 tsp Salt and a pinch of Pepper.
   🕒 04:11
8. Once the mushrooms release their moisture, add 1 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Oyster Sauce, and 2 tbsp of Water and reduce the sauce.
   🕒 05:23
9. Add the fried noodles and mix them with the mushrooms.
   🕒 05:56
10. Gradually add small amounts of water around the edges to incorporate everything.
    🕒 06:06
11. Finish by drizzling 1 tbsp of Sesame Oil over the noodles.
    🕒 06:20
12. Heat 2 tbsp of White Sesame Oil in a separate frying pan, pour in the beaten eggs all at once, and stir vigorously.
    🕒 06:41
13. Once the eggs are creamy and half-cooked, turn off the heat and place the yakisoba in the center. (This is the key!) The eggs will continue to cook from residual heat, so turn off the heat when they seem slightly undercooked.
    🕒 07:13
14. Invert the pan to plate the yakisoba.
    🕒 07:39
15. Lightly press the eggs with plastic wrap to shape them, and it's done.
    🕒 07:48