Steps

1. Remove the core from the lettuce. Press and remove any tough parts with your fingers.
   🕒 01:29
2. Tear the lettuce into bite-sized pieces by hand.
   🕒 01:55
3. Soak the torn lettuce in water for a few minutes to make it crisp. Lightly drain the water. This is the key! Leaving some water helps create steam while stir-frying, cooking the lettuce quickly.
   🕒 02:08
4. Remove the core from the garlic, crush it, then mince.
   🕒 02:25
5. Add 2 tbsp of Vegetable Oil and 3 cloves of minced Garlic to a cold frying pan, then heat over low heat. This is the key! Starting with a cold pan and low heat allows you to infuse the oil with garlic aroma without burning it.
   🕒 04:27
6. Once the garlic is fragrant, add 10g of Bonito Flakes (Katsuobushi) and stir-fry until fragrant.
   🕒 04:58
7. Add 1 tbsp of Cooking Sake (Rice Wine) to the pan and mix, trapping the garlic aroma.
   🕒 05:22
8. Further add 2 tbsp of Oyster Sauce and mix well to create the special oil. This is the key! Trapping the umami of garlic, bonito flakes, sake, and oyster sauce into the oil at this stage is crucial for the flavor.
   🕒 05:36
9. Turn the heat to high, add the 1 head of Lettuce that has been lightly drained, and stir-fry quickly to combine everything. This is the key! Lettuce can be eaten raw, so overcooking will lose its crisp texture. Stir-fry for a short time to maintain its crunch.
   🕒 05:59
10. Once the special oil has coated the lettuce, turn off the heat.
    🕒 07:06
11. Transfer the stir-fried lettuce to a serving plate. It's best to eat it immediately after cooking. This is the key! Lettuce tends to release water after cooking, so eating it right away will ensure the best taste.
    🕒 07:16