Steps

1. Prepare to boil water.
   🕒 12:20
2. In a bowl, add 1 pack ground pork, basil to taste, seasoned salt to taste, black pepper to taste, MSG(Ajinomoto) (MSG) 5 shakes, and tube garlic to taste, then mix well.
   🕒 14:09
3. Form the mixed ground pork into sausage shapes.
   🕒 15:57
4. Briefly char the hairy roots of 1 nagaimo with fire, then scrape them off.
   🕒 16:51
5. Remove any damaged parts from turnips to taste and cabbage to taste.
   🕒 17:15
6. Tear oyster mushrooms to taste, shimeji mushrooms to taste, and enoki mushrooms to taste by hand or cut into easy-to-eat pieces.
   🕒 18:00
7. Place the torn mushrooms in aluminum foil, add seasoned salt to taste, soy sauce to taste, and olive oil to taste, then seal the foil and grill. [Pro Tip!] Starting with low heat enhances the umami of the mushrooms.
   🕒 18:52
8. Cut 1 pack thinly sliced pork, 1 pack chicken thighs, washed turnips to taste, and cabbage to taste into easy-to-eat pieces. Slice the turnips thinly without peeling, and use the leaves too.
   🕒 19:59
9. Grease the grill with oil to taste and start sautéing the cut vegetables.
   🕒 20:48
10. Slice the descalped nagaimo into rounds, drizzle lightly with olive oil to taste, and grill.
    🕒 21:00
11. Add 20g butter and soy sauce to taste to the grilled nagaimo, and continue grilling.
    🕒 22:06
12. Grill the formed salsiccia, and once cooked through, season with salt and pepper to taste.
    🕒 23:30
13. Season the thinly sliced pork to taste and chicken thighs to taste prepared for yakisoba with salt and pepper to taste.
    🕒 28:50
14. Boil 1 bag fresh Chinese noodles in boiling water.
    🕒 29:00
15. Grease the grill with oil to taste, crack in 2 eggs, season with salt and pepper to taste, and make scrambled eggs.
    🕒 29:27
16. Combine the sautéed vegetables, seasoned meat, and boiled Chinese noodles, then add Otafuku sauce to taste, beer to taste, MSG(Ajinomoto) (MSG) 12 shakes, and black pepper to taste, and steam-fry.
    🕒 29:44
17. Adjust the seasoning of the yakisoba, and top with scrambled eggs to finish.
    🕒 31:30
18. Place cooked rice to taste on the grill, and add leftover ingredients such as nagaimo, salsiccia, meat, and mushrooms.
    🕒 32:20
19. Add salt and pepper to taste, butter to taste, tube garlic to taste, black pepper to taste (3 times the usual amount), soy sauce to taste, and MSG(Ajinomoto) (MSG) 8 shakes, then mix everything well.
    🕒 32:41
20. Flatten the mixture, cover, and steam-fry for about 3 minutes.
    🕒 33:07