Steps

1. In a bowl, combine 300ml Water, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1/2 tsp Chicken Stock Powder, and 1/2 tsp Reduced Sodium Hondashi (Bonito Soup Base). Stir briefly. (Key Tip!) Using a combination of Hondashi and chicken stock compensates for the lack of meat or seafood flavor. This recipe is delicious even with different ingredients.
   🕒 00:31
2. Cut off the tough base of 400g Napa Cabbage and separate the leaves.
   🕒 01:17
3. Rinse the separated Napa Cabbage leaves and lightly pat them dry with paper towels. (Key Tip!) While it's important to thoroughly drain water for stir-fries or salads, a light patting is sufficient for thickened sauces.
   🕒 01:30
4. Prepare a large bowl and add the washed Napa Cabbage, coarsely chopping it into 1cm wide pieces. (Key Tip!) For a texture similar to Chinese stir-fries, slice thinly. However, for this recipe, coarse chopping allows the flavors to meld better when simmered.
   🕒 02:10
5. Cut 2 Grilled Chikuwa (Fish Cakes) in half lengthwise, then diagonally into bite-sized pieces. (Key Tip!) Grilled chikuwa readily absorb flavors and release umami in stews and soups. You can substitute with other vegetables or pork belly from your fridge.
   🕒 02:47
6. Slightly open the corner of the 2 Yakisoba Noodle packs and microwave for 2 minutes at 600W.
   🕒 03:38
7. Remove the microwaved Yakisoba Noodles and loosen them thoroughly. (Key Tip!) Since the noodles are coated with oil to prevent sticking, warming them before loosening allows them to separate cleanly without water. Loosening before frying prevents them from breaking easily and becoming mushy.
   🕒 04:13
8. Heat a frying pan over medium heat, add the loosened Yakisoba Noodles without oil. Press the noodles firmly with a spoon or spatula and cook until one side is browned. (Key Tip!) Use the oil coating the noodles to coat the pan, then press and cook for an even crispiness.
   🕒 04:39
9. Flip the noodles and cook the other side until browned. Once cooked, cut the Yakisoba Noodles in half and place them on serving plates. (Key Tip!) You can toss the noodles in the pan, or safely use two spatulas to flip them. If making the sauce concurrently, keep the noodles in the pan until just before serving for maximum heat and crispiness.
   🕒 05:22
10. Lightly oil a frying pan and heat over low to medium heat. Add all the chopped Napa Cabbage. Add 2 pinches of Salt, stir briefly, and sauté until the leaves soften, coating them with oil.
    🕒 06:10
11. Add the chopped Chikuwa to the sautéed Napa Cabbage and stir briefly. Pour in the Ankake sauce (prepared in step 1) and bring to a boil.
    🕒 06:46
12. Once boiling, cover with a lid and simmer over low to medium heat for 3 minutes to extract the flavors from the napa cabbage and chikuwa into the sauce.
    🕒 06:59
13. In a bowl, mix 2 tbsp Potato Starch with 4 tbsp Water to create a slurry. (Key Tip!) A 1:2 ratio of potato starch to water makes a lump-free slurry.
    🕒 07:13
14. After 3 minutes, remove the lid and turn off the heat. Gradually add the potato starch slurry (prepared in step 13) in 3-4 portions while stirring continuously to thicken the sauce. (Key Tip!) Potato starch thickens when heated, so adding it slowly while stirring off the heat prevents lumps.
    🕒 07:27
15. Once thickened, add a generous amount of freshly ground Black Pepper and a drizzle of Sesame Oil. Heat over medium heat until it boils again. Once it boils thoroughly, the Ankake sauce is complete. (Key Tip!) This sauce is also delicious served over rice or tofu. Adding a bit of mustard enhances the flavor.
    🕒 08:10
16. Pour the piping hot Ankake sauce generously over the fried Yakisoba noodles on the plates and serve.
    🕒 08:39