Steps

1. Bring a pot of water to a boil and cook 100g of Macaroni according to package directions for about 9 minutes.
   🕒 00:39
2. Drain the cooked macaroni in a colander.
   🕒 00:56
3. Heat 1 tbsp of Taihaku Sesame Oil in a frying pan over medium heat.
   🕒 01:14
4. Add 2 tsp of minced Garlic and 2 tsp of minced Ginger and sauté until fragrant.
   🕒 01:24
5. Add 1/2 tsp of Doubanjiang (Chili Bean Paste) and stir-fry with the garlic and ginger until fragrant.
   🕒 01:31
6. Add 2 tbsp of minced Green Onion and mix well.
   🕒 01:43
7. Add 1 tsp of Salted Koji and mix everything together. (This is the key!) Salted koji adds richness.
   🕒 01:53
8. Add 1 pack of Crab Sticks and lightly stir-fry.
   🕒 02:22
9. Add 1 tbsp of Cooking Sake (Rice Wine) and mix.
   🕒 02:25
10. Add 90-100ml of Chicken Stock (about 6 tbsp).
    🕒 02:29
11. Add 2 tbsp of Sugar.
    🕒 02:37
12. Add Salt to taste.
    🕒 02:44
13. Add 2 1/2 tbsp of Ketchup and mix.
    🕒 02:50
14. Lightly simmer the sauce.
    🕒 02:57
15. Taste and adjust seasoning if necessary with a little more sugar (not included in the listed amount).
    🕒 03:10
16. Add the cooked macaroni and simmer until well coated with the sauce.
    🕒 03:29
17. Just before turning off the heat, add 3 tbsp+ of Mayonnaise and mix well.
    🕒 03:51
18. Transfer to a serving dish.
    🕒 04:10
19. Sprinkle with Grated Cheese as desired.
    🕒 04:32
20. Sprinkle with Sichuan Pepper Powder as desired, and it's ready to serve.
    🕒 04:53