Steps

1. In a bowl, place the Seafood Mix (100g). Add plenty of water and salt to create a brine roughly the same salinity as seawater to thaw. (This is key! Thawing in seawater-strength brine helps prevent flavor loss and keeps the seafood plump.)
   🕒 00:16
2. Rinse the Bean Sprouts (1/2 pack) under running water for 1-2 minutes, then drain in a colander.
   🕒 00:38
3. Trim the roots from the Komatsuna (150g) and wash thoroughly, paying attention to the base where dirt can accumulate.
   🕒 00:44
4. Thoroughly pat the washed Komatsuna dry with paper towels.
   🕒 01:11
5. Cut the Komatsuna stems into 3cm pieces and the leaves into 5cm pieces.
   🕒 01:16
6. Thinly slice the Green Onion (1/2 stalk) diagonally at about 3mm thickness. (This is key! Diagonal slicing increases the surface area, allowing it to cook more easily. Avoid slices that are too thick, as they can become tough.)
   🕒 01:46
7. In a bowl, combine Cooking Sake (Rice Wine) (2 tbsp), Soy Sauce (1 tbsp), Oyster Sauce (1 tbsp), Sugar (1 tsp), Chicken Stock Powder (1 tsp), Grated Garlic (1 tbsp), and Grated Ginger (1/2 tbsp). Mix well to create the sauce mixture.
   🕒 02:07
8. Drain the thawed seafood mix in a colander and pat dry thoroughly with paper towels.
   🕒 02:59
9. Place the Yakisoba Noodles (2 packs) in a microwave-safe dish and heat for 1 minute to loosen them. (This is key! Pre-heating in the microwave allows you to easily separate the noodles without adding extra moisture.)
   🕒 03:27
10. Heat a frying pan over medium heat.
    🕒 03:36
11. Once the pan is hot, add a generous amount of oil and add the microwaved yakisoba noodles. Spread them evenly in the pan.
    🕒 03:46
12. Use a spatula to press down on the noodles, cooking the surface until it becomes crispy. (This is key! Aim for a golden-brown crispiness on the outside while keeping the inside chewy.)
    🕒 04:11
13. Once browned, remove the noodles from the pan and set aside.
    🕒 04:22
14. Return the same pan to the stove over medium-low heat.
    🕒 04:27
15. Add a little oil to the pan and stir-fry the drained seafood mix.
    🕒 04:36
16. Once the seafood mix is about 80% cooked, remove it from the pan.
    🕒 04:45
17. Wipe the pan clean with paper towels and heat over medium heat.
    🕒 04:54
18. Add oil to the pan and stir-fry the bean sprouts and Komatsuna.
    🕒 04:59
19. Sprinkle the vegetables with a pinch of salt. (This is key! Salt enhances the natural sweetness of the vegetables, so don't forget this step.)
    🕒 05:09
20. Stir-fry until the volume of the vegetables has slightly reduced. (This is key! Cooking on low heat can cause vegetables to release moisture and become soggy, so medium heat is recommended.)
    🕒 05:18
21. Add the green onions and stir-fry until they become slightly wilted.
    🕒 05:29
22. Return the browned yakisoba noodles and the cooked seafood mix to the pan.
    🕒 05:40
23. Pour in all of the prepared sauce mixture.
    🕒 05:44
24. Stir-fry everything briefly, allowing the juices from the vegetables and seafood to be absorbed by the noodles. (This is key! The vegetables' sweetness infuses into the noodles, making the yakisoba even more delicious.)
    🕒 05:51
25. Once the sweetness from the vegetables has permeated the noodles, turn off the heat and serve.
    🕒 06:13