Steps

1. Wash 1 carrot, rinsing off any soil from the surface.
   🕒 04:25
2. Julienne the washed carrot using a slicer or similar tool. 【Tip!】 Carrots are hard, so using a slicer makes julienning them effortless.
   🕒 04:49
3. Transfer the julienned carrot to a bowl.
   🕒 06:18
4. Add 1 tbsp sesame oil, 1 tbsp sake, 1 1/2 tbsp Kore! Uma!! Tsuyu, and 1 can drained tuna to the bowl and mix.
   🕒 06:43
5. Cover the bowl with plastic wrap and heat in a 600W microwave for 2 minutes 50 seconds.
   🕒 07:13
6. After heating, mix in 1 beaten egg, then heat again in a 600W microwave for 1 1/2 minutes without plastic wrap.
   🕒 09:33
7. After heating, break up the egg with chopsticks to create a scrambled texture. This completes the Carrot Shirishiri.
   🕒 17:51
8. Slice 15g garlic and then coarsely mince it.
   🕒 10:14
9. Julienne 60g cabbage.
   🕒 10:41
10. Heat 2-3 tsp lard in a frying pan, add the minced garlic, and sauté lightly, being careful not to burn it. 【Tip!】 Using plenty of garlic is key to achieving an authentic taste.
    🕒 12:46
11. Once fragrant, add the cabbage and sauté.
    🕒 13:48
12. Add 100cc water, 2/3 tsp kombu dashi, 1/2 tsp chicken stock, and 1 pinch salt, then bring to a boil.
    🕒 14:24
13. In a separate pot, bring water to a boil, add 100g somen noodles, and boil for 20 seconds. 【Tip!】 When making Somen Champuru, boiling for a short duration of 20 seconds results in firmer noodles that absorb the sauce deliciously.
    🕒 15:37
14. Add the boiled somen noodles to the sauce in the frying pan and coat.
    🕒 16:05
15. Arrange the sautéed cabbage on a plate, then top with the somen noodles.
    🕒 16:49
16. Finally, sprinkle with dried parsley to taste to complete the Somen Champuru.
    🕒 17:29