Steps

1. Core the Napa Cabbage (300g) and roughly chop it into bite-sized pieces (about 1-1.5cm wide).
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2. Rinse the chopped napa cabbage.
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3. Place the napa cabbage in a frying pan and add salt (1/4 tsp), tossing to coat evenly.
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4. Add Cooking Sake (Rice Wine) (2 tbsp), Shiro Dashi (White Soy Sauce Base) (1 tbsp), water (100ml), and sesame oil (1 tbsp).
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5. Break the dried pasta (80g) in half and place it on top of the napa cabbage.
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6. Add grated garlic (1 tsp) and sliced chili pepper (a pinch), cover with a lid, and heat over medium-high heat for 4-5 minutes.
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7. Once the napa cabbage has softened, reduce heat to medium-low and stir everything, tucking the pasta underneath the cabbage.
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8. Cover again and cook for the pasta's recommended boiling time (7 minutes in this case). (Key Tip!) If you feel there isn't enough water due to the napa cabbage's moisture content, add water gradually as needed while cooking.
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9. After cooking for the recommended time, check if the pasta is cooked through (al dente).
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10. If the pasta still has a firm core, continue cooking for a little longer.
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11. Finally, increase the heat slightly to high and lightly evaporate any remaining liquid.
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12. Once the liquid has evaporated, adjust the taste with salt if desired.
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13. Plate the pasta.
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14. Sprinkle with toasted sesame seeds.
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