Steps

1. In a bowl, combine 2 tbsp water, 2 tbsp shiro dashi, and 1 tsp grated garlic. Mix well.
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2. Separate the florets and stems of the broccoli.
   🕒 01:05
3. Trim the root and tough outer layer of the broccoli stems, then finely chop them into 5mm cubes.
   🕒 01:09
4. Cut the broccoli florets at the base of the stem and separate them into small pieces.
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5. Heat a frying pan over medium heat with (unmeasured) sesame oil.
   🕒 01:35
6. Add 100g ground pork to the frying pan and stir to break it up as it cooks.
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7. Once the ground pork has changed color, add the chopped broccoli and stir-fry together.
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8. Season with a pinch of salt while stir-frying to add initial flavor.
   🕒 02:03
9. Once coated with oil, add 2 packs of yakisoba noodles and loosen them.
   🕒 02:08
10. If the noodles are difficult to loosen, add a small amount of the prepared sauce mixture to add moisture and help separate them.
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11. Once the noodles are loosened, mix them with the broccoli and ground pork.
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12. After mixing all ingredients, pour the remaining sauce mixture over everything and mix well.
    🕒 02:39
13. Cover the pan and steam-fry over medium heat for 3 minutes. (This is the key!) Steaming ensures the broccoli is thoroughly cooked and the noodles develop a fragrant char.
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14. After steaming, drizzle with 2 tsp sesame oil for finishing and adjust seasoning with salt to taste.
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15. Once the sesame oil is incorporated and the salt is adjusted, plate the dish.
    🕒 03:36
16. Garnish with bonito flakes (to taste) if desired, and it's ready to serve.
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