Steps

1. Place the frozen udon noodles on a microwave-safe plate and heat according to package instructions.
   🕒 02:02
2. Trim the stems from the shiitake mushrooms and finely chop them.
   🕒 02:47
3. Slice the cucumber diagonally, then cut into thin strips.
   🕒 04:11
4. In a bowl, combine 2 tsp Miso, 2 tsp Soy Sauce, 2 tsp Sugar, 2 tbsp Cooking Sake (Rice Wine), and 1/2 tsp Potato Starch. Mix well to create the sauce.
   🕒 04:38
5. In a frying pan, add 1 can of Tuna with its juice, and the 2 servings of finely chopped shiitake mushrooms. Stir briefly. (Key Tip: Keep the tuna in chunks while cooking to lock in the umami. Adding mushrooms helps prevent oil splattering and allows them to absorb the umami from the tuna and its juice, creating a cohesive flavor.)
   🕒 03:17
6. Cover the pan and steam-fry over medium heat for 1 to 2 minutes.
   🕒 03:57
7. Once the tuna is lightly browned, remove the lid and add the prepared sauce. Toss everything together briefly.
   🕒 05:57
8. The udon noodles are hot, so carefully remove them from the bag and rinse under cold running water. Drain thoroughly.
   🕒 06:54
9. Place the udon noodles in a serving bowl. Drizzle with 2 tsp Sesame Oil and 2 tsp Soy Sauce and toss lightly. (Key Tip: Lightly seasoning the udon noodles enhances their integration with the tuna miso mixture.)
   🕒 08:06
10. Arrange the thinly sliced cucumber (from 1 cucumber) and the tuna miso mixture on top of the noodles in layers.
    🕒 08:30
11. Place the 2 Egg Yolks in the center. (Key Tip: Adding egg yolks or a soft-boiled egg further enhances the deliciousness. Feel free to add chili oil generously to your preference.)
    🕒 09:21
12. Mix everything together and enjoy.
    🕒 09:39