Steps

1. Cut off the hard tips of the stems from 2 bags of molokhia (200g).
   🕒 03:07
2. Separate the molokhia leaves from the stems.
   🕒 03:48
3. Boil plenty of water in a pot, then add about 2 tsp salt to make a roughly 1% saltwater solution.
   🕒 07:17
4. Add the separated molokhia stems to the saltwater and boil for 3 minutes.
   🕒 07:49
5. Remove the stems, then add the leaves to the remaining hot water and boil for 1 and a half minutes.
   🕒 08:53
6. Cool the boiled molokhia (stems and leaves) in cold water, kneading it to release its stickiness and prevent heat from building up.
   🕒 09:40
7. Squeeze out the water thoroughly from the cooled molokhia.
   🕒 09:55
8. Place the stems on a cutting board and chop them as finely as possible. 【Tip!】 The stems are also highly nutritious, so don't discard them; chop them finely to make them easier to eat.
   🕒 10:01
9. Place the leaves on top of the chopped stems and coarsely chop everything together.
   🕒 11:14
10. If you have time, pound the entire mixture with a knife to enhance its stickiness. 【Tip!】 The finer you pound it, the stickier and more delicious it becomes. Stop just before it turns into a paste.
    🕒 11:32
11. Add 7 shakes of Aji-no-moto (MSG) and just under 1 tbsp soy sauce to the pounded molokhia and mix well.
    🕒 12:26
12. Just before serving, sprinkle with 3 pinches of bonito flakes powder. 【Tip!】 Adding bonito flakes powder enhances the umami and makes it more delicious.
    🕒 13:03
13. Heat 200g of cooked rice in the microwave.
    🕒 14:26
14. Mix 1 pack of natto with its accompanying sauce and mustard.
    🕒 14:44
15. Add about 2 spoonfuls (or desired amount) of the prepared Mugen Molokhia to the natto and mix.
    🕒 15:04
16. Serve the heated rice in a bowl and top with the mixed natto molokhia.
    🕒 15:30
17. Separate 1 egg into yolk and white. Mix the white with the rice to coat it, then place the yolk in the center to complete the Mugen Molokhia Natto Rice Bowl. 【Tip!】 Mixing the egg white with hot rice prevents it from becoming runny and helps it cling to the rice.
    🕒 15:30
18. Mince 1 large clove of garlic.
    🕒 19:16
19. Heat 1 tbsp olive oil in a pot and sauté the minced garlic until golden brown. 【Tip!】 Sautéing the garlic thoroughly enhances its aroma and adds a depth reminiscent of Cleopatra soup.
    🕒 19:34
20. Once the garlic is colored, add 280cc of water and bring to a boil.
    🕒 21:24
21. Once boiling, add about 3 tbsp (or desired amount) of Mugen Molokhia, just under 1 tsp chicken stock, and just under 1 tsp kombu dashi (kelp broth).
    🕒 21:31
22. Add 1 serving of frozen udon noodles directly into the soup and simmer until the noodles loosen.
    🕒 22:12
23. Serve the udon in a bowl, garnish with Mugen Molokhia on top, and complete the Mugen Molokhia Udon.
    🕒 23:28