Steps

1. Mince 1 clove garlic.
   🕒 04:17
2. Cut 350g firm tofu into bite-sized pieces.
   🕒 05:22
3. Heat 1 tsp lard in a frying pan, add 130g ground pork, and season with salt and pepper to taste.
   🕒 05:41
4. Stir-fry the ground pork over high heat until browned.
   🕒 05:55
5. Add the minced garlic and stir-fry until fragrant.
   🕒 06:22
6. Reduce heat, add 1 tbsp Tianmianjiang and 1 tsp Doubanjiang, and stir-fry carefully to prevent burning.
   🕒 07:05
7. Add 150cc water, 1 and 1/2 tsp Marutori Garasupu™, 1/2 tsp sugar, 1 tbsp sake, and 1 tsp CookDo® Oyster Sauce, then bring to a boil.
   🕒 07:36
8. Add the cut firm tofu and simmer for 2-3 minutes.
   🕒 08:29
9. Add 60g long green onion, then pour in a slurry made from 2 and 1/2 tsp potato starch dissolved in 1 and 1/2 tbsp water to thicken. If there isn't enough liquid, add about 2 tbsp water to adjust, and mix lightly.
   🕒 09:28
10. Keep the Mapo Tofu warm.
    🕒 10:15
11. Thaw 100g seafood mix in saltwater roughly the concentration of seawater. After thawing, sprinkle with 1 tbsp sake and let sit for about 5 minutes to remove any odor. Here's the trick! Thawing in saltwater of seawater concentration helps prevent the seafood from shrinking and keeps it plump. Soaking in sake removes odor.
    🕒 10:45
12. Cut 20g carrot into Chinese-style rectangles (tanzaku-giri). Here's the trick! Slice diagonally to create a trapezoid, then cut along the wider base to get longer cross-sections, reducing steps.
    🕒 12:34
13. Rinse 1 bunch Komatsuna with water and cut into bite-sized pieces. Rehydrate 3-5 wood ear mushrooms and cut into bite-sized pieces.
    🕒 13:22
14. In a bowl, combine 200cc water, 1 tsp Marutori Garasupu™, 1 tbsp CookDo® Oyster Sauce, 1/2 tsp sugar, 2g bonito flakes, and black pepper to taste to make the ankake (thickened sauce) sauce.
    🕒 13:56
15. Heat 1 bag yakisoba noodles in the microwave for 40 seconds to loosen them.
    🕒 14:52
16. Toss the loosened noodles with 1 tsp soy sauce. Here's the trick! Seasoning the noodles beforehand enhances their unity with the sauce.
    🕒 15:06
17. Heat 1 and 1/2 tbsp sesame oil in a frying pan, add the noodles tossed with soy sauce, and shape them into a circle.
    🕒 16:03
18. Fry each side over medium-high heat for 2 minutes to make both sides crispy.
    🕒 16:21
19. Heat sesame oil to taste in another frying pan, and stir-fry the cut carrot and wood ear mushrooms.
    🕒 17:28
20. Add the ankake sauce and bring to a boil once.
    🕒 17:42
21. Add the seafood mix and cut Komatsuna.
    🕒 17:47
22. Dissolve 1 tbsp potato starch in sake (or water) to make a slurry, and add it little by little while mixing to thicken the sauce.
    🕒 18:03
23. Finish with a drizzle of sesame oil for aroma.
    🕒 19:14
24. Plate the fried noodles and pour the ankake sauce over them.
    🕒 19:18
25. Reheat the kept-warm Mapo Tofu and bring it to a boil.
    🕒 19:35
26. Add pizza cheese to taste, cover, and heat for 1-2 minutes until the cheese melts.
    🕒 19:44
27. Sprinkle with scallions to taste and drizzle with rayu (chili oil) to taste.
    🕒 20:20