Steps

1. Peel the onion and cut into 1cm slices.
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2. Cut the carrot in half and thinly slice diagonally.
   🕒 08:42
3. Remove the core of the cabbage and cut into bite-sized pieces.
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4. Trim the root end of the garlic and crush with the flat side of a knife.
   🕒 10:30
5. Finely chop the crushed garlic.
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6. Remove the kamaboko from its board with the heel of a knife, then thinly slice and julienne.
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7. Cut the thinly sliced pork into easy-to-eat pieces.
   🕒 15:22
8. Heat 2 balls of frozen udon noodles in the microwave for 6 minutes to defrost.
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9. Heat 2 tsp oil in a frying pan over medium heat.
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10. Add the thinly sliced pork and stir-fry until browned.
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11. Once the meat is partially cooked, add 10g of minced garlic.
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12. Once the garlic is fragrant, add all the chopped 60g onion, 50g carrot, 140g cabbage, 50g kamaboko, and corn to taste, and stir-fry until the vegetables are translucent. [TIP!] Browning the vegetables adds more aroma and flavor.
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13. Once the vegetables are cooked, add the defrosted 2 balls of frozen udon noodles and mix well.
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14. Add 2 tbsp and 2 tsp soy sauce, 2 tbsp sake, 10 dashes umami seasoning, and 8 dashes white pepper, and stir-fry until the flavors are well combined.
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15. Finally, add 20g butter, mix well, and turn off the heat. [TIP!] Adding butter at the end helps to preserve its flavor.
    🕒 27:24
16. Taste the udon and adjust the seasoning as needed.
    🕒 28:20
17. Arrange the noodles and ingredients evenly on a plate. [TIP!] Slightly lifting the noodles and piling the ingredients high makes for a better presentation. Arrange the red, yellow, and green ingredients to create an appealing color balance.
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18. Finally, sprinkle bonito flakes to taste over the entire dish.
    🕒 30:46