Steps

1. 【Curry Yakisoba】Slice the onion.
   🕒 02:21
2. Cut the carrot.
   🕒 02:52
3. Cut the cabbage.
   🕒 03:12
4. Set aside half of the sliced onion for stewing.
   🕒 03:15
5. In a pot, add 100ml water, the reserved onion, and 1 piece of curry roux, then simmer for about 3 minutes. 【Tip!】 If making for two servings, increase water to about 1.6 times and adjust simmering time to 5 minutes.
   🕒 03:25
6. Heat 2 tsp vegetable oil in a frying pan, then add 1 pack of Maruchan Yakisoba Noodles and fry.
   🕒 04:05
7. Add 3/4 pack of the yakisoba sauce (from packet) to the noodles and stir-fry. 【Tip!】 Since salt from the curry will also be added, using less sauce helps prevent excessive saltiness.
   🕒 05:02
8. Add more oil, then stir-fry 60g pork. Season with Ajishio (seasoned salt) to taste.
   🕒 06:29
9. To the stir-fried pork, add 20g sliced carrot and 50g sliced cabbage, and stir-fry over medium-high heat.
   🕒 06:52
10. Once the ingredients are stir-fried, return the fried yakisoba noodles to the pan.
    🕒 07:09
11. Add the remaining yakisoba sauce (from packet), adjusting to taste. Add 1 tbsp sake.
    🕒 07:12
12. Add white pepper to taste and stir-fry everything together. Once thickened, the yakisoba is complete.
    🕒 07:50
13. Plate the yakisoba and pour the prepared curry roux sauce over it.
    🕒 08:29
14. Top with red pickled ginger to taste and sprinkle with aonori (dried green laver) to taste.
    🕒 08:53
15. 【Tofu Fried Rice】Finely mince 70g pork so it mixes well with the tofu. 【Tip!】 The key is to mince it into a coarse ground meat texture, not large chunks.
    🕒 09:28
16. Heat 1 tbsp vegetable oil in a frying pan, then crumble in 1 block (300g) firm tofu by hand.
    🕒 10:22
17. Stir-fry vigorously, breaking up the tofu to evaporate the moisture. 【Tip!】 If moisture appears, tilt the pan to drain it, then continue frying to make it crumbly faster.
    🕒 10:54
18. Fry until the tofu is thoroughly crumbly and makes crackling sounds, then remove from the pan.
    🕒 11:54
19. Add 1 tbsp vegetable oil to the frying pan, add the minced 70g pork, season with Ajishio (seasoned salt) to taste, and stir-fry.
    🕒 12:40
20. Crack 1 egg directly into the pan with the stir-fried pork and fry it like a sunny-side up egg. Do not touch it until the egg white is browned. 【Tip!】 Cracking the egg directly without whisking adds a fragrant crispness from the egg white to the fried rice.
    🕒 13:04
21. Once the egg white is browned, mix everything together.
    🕒 13:42
22. Add 1/3 tsp salt, 30g sliced green onion, 8 shakes MSG(Ajinomoto), and 5 shakes table pepper, and stir-fry together.
    🕒 14:00
23. Finally, pour 1 tsp soy sauce around the edge of the pan to add a fragrant aroma.
    🕒 14:34
24. Finish by drizzling in 1 tsp sesame oil and mixing everything. Tofu fried rice is complete.
    🕒 14:42
25. Taste and adjust seasoning with salt if necessary. Plate the dish.
    🕒 14:59
26. 【Gyudon Pasta】Slice 30g onion against the grain. Julienne 5g ginger.
    🕒 16:24
27. In a pot, add the sliced onion and ginger, 1 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp sake, 2/3 tsp Hondashi (Japanese soup stock), 1/3 tsp chicken stock, and 1/3 tsp sugar, then bring to a boil. 【Tip!】 Slicing the onion against the grain helps it soften faster.
    🕒 16:56
28. Bring water to a boil, add salt to achieve a 0.8% salt concentration, and start boiling 100g of 1.6mm pasta. Cook al dente, 1 minute less than the package instructions (e.g., if it says 7 minutes, cook for 6 minutes).
    🕒 18:05
29. Once the broth in the pot boils, add 100g beef, cover, and simmer over medium-low heat for 5 minutes. To the reduced gyudon base in the pot, add the al dente pasta directly and toss over high heat to allow the sauce to reduce and coat the pasta.
    🕒 18:24
30. Finally, add about 1 and 1/2 tsp of rice oil (or vegetable oil) and mix to emulsify. Plate the dish, top with the yolk of 1 egg, and sprinkle with chopped green onion to taste and ichimi togarashi (Japanese chili powder) to taste to complete.
    🕒 21:51