Steps

1. Cut the cabbage (60g) into bite-sized strips.
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2. In a microwave-safe container, place 1 pack of yakisoba noodles, the chopped cabbage, and 50g of pork loin, torn into pieces.
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3. Cover with plastic wrap and microwave on 600W for 2 minutes 30 seconds.
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4. After microwaving, loosen the noodles and mix everything together.
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5. Season with salt and pepper.
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6. Once mixed, spread the ingredients onto a sheet of plastic wrap laid flat on a plate.
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7. Pour the 2 beaten eggs evenly over the spread ingredients.
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8. Microwave again on 600W for 2 minutes 30 seconds to 3 minutes.
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9. Once the egg is set, place another plate on top and flip the dish over. Drizzle with Okonomiyaki Sauce and mayonnaise.
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10. Sprinkle with Aonori (Dried Green Seaweed) to complete the Okonomiyaki-Style Pork and Egg Noodles.
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11. In a microwave-safe container, combine the [B] seasonings (1.5 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1/2 tbsp Sugar, a pinch of grated garlic, and a pinch of grated ginger).
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12. Microwave on 600W for 40 seconds to make the sauce. Let it cool down.
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13. Rub 1/4 tsp of salt into the 200g of pork loin.
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14. Gradually add 1 tbsp of Potato Starch and knead until well combined.
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15. Wrap the potato starch-coated pork in plastic wrap and shape it into a log.
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16. Transfer the wrapped pork to a microwave-safe container and microwave on 600W for 3 minutes.
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17. Remove, flip the pork, and microwave for another 1 minute on 600W.
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18. Place the cooked pork and the prepared sauce into a resealable plastic bag. Remove air and seal the bag.
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19. Let the pork marinate in the sauce for 10 minutes. (Key Tip!) Even with inexpensive pork loin, you can easily make delicious chashu by coating it with potato starch, microwaving, and then marinating it.
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20. Remove the marinated chashu and slice it to your desired thickness.
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21. In a microwave-safe container, add 1 pack of yakisoba noodles and 1 tbsp of Cooking Sake (Rice Wine) [C]. Cover with plastic wrap and microwave on 600W for 1 minute 30 seconds to loosen the noodles.
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22. Add the [D] seasonings (1 tbsp Sesame Oil, 1 tsp Soy Sauce, 1 tsp Oyster Sauce, 1 tsp Vinegar, 1 tsp Sugar, 1/2 tsp Chinese Soup Paste (Shantan), and 1 tsp Grated Garlic) to the loosened noodles and mix well.
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23. Arrange the sauced noodles on a plate.
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24. Generously top the noodles with the chopped scallions.
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25. Arrange the sliced chashu on top.
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26. Add a soft-boiled egg and sprinkle with shredded chili if desired, to complete the extremely thick chashu abura soba.
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