• Start by preparing your vegetables. Peel ¼ carrot and roughly dice it into small cubes. Cut 1 green bell pepper and 150 g green cabbage to a similar size.
  
• Cut 150 g yakisoba noodles (pre-steamed) block into strips about 1-2cm thick.
  
• Finely chop 150 g thinly sliced pork belly into small pieces by rocking your knife back and forth in different directions. Alternatively, use ground pork.
  
• In a bowl mix 1 tbsp Worcestershire sauce, ½ tbsp oyster sauce, 1 tsp tomato ketchup, ⅛ tsp smoked paprika powder and ⅛ tsp Japanese style curry powder. Set by the stove for later.
  
• Heat a non-stick pan on medium and add 1 tsp cooking oil. Once hot, add 1 clove garlic and the pork belly. Season with 1 pinch salt and pepper and fry until the fat starts to render out. Then, push the pork to one side, increase the heat to high and add the noodles. Fry undisturbed until crispy, then flip the noodles and repeat on the other side. Stir the pork occasionally to prevent burning.
  
• Add the vegetables along with another sprinkle of salt and mix well.
  
• Add 150 g cooked Japanese short-grain rice, 1 tsp Chinese-style chicken bouillon powder, ¼ tsp dashi granules and ½ tbsp sake. Stir fry until the rice separates and everything is evenly distributed.
  
• Pour the sauce into the pan and stir until all the ingredients are lightly coated.
  
• Pour 1 tsp Japanese soy sauce (koikuchi shoyu) around the edge of the pan, then stir fry for another minute. If your pan is quite shallow, make a space and pour the soy sauce directly onto the pan, let it darken slightly before mixing it into the rest of the ingredients.
  
• Add 3 tbsp tempura flakes (tenkasu) and mix thoroughly before removing the pan from the heat.
  
• Transfer to serving plates and drizzle with a touch of toasted sesame oil. Top with bonito flakes (katsuobushi), aonori (dried green seaweed powder), red pickled ginger (benishoga) and sunny-side-up eggs (optional). Enjoy!
  

Preparation (approx 35 minutes)

• Soak 2 dried shiitake mushrooms in 350 ml water for 30 minutes.
  
• Place 150 g thinly sliced pork in a bowl with 1 tsp grated ginger root and 1 tbsp sake. Mix well, cover and refrigerate for 30 minutes.
  
• Use this time to prepare the vegetables. Roughly cut ⅛ green cabbage, thinly slice ½ carrot, roughly cut 5 slices kamaboko fish cake, and finely chop 1 clove garlic and 1 thumb ginger root.
  
• If using ramen noodles (instead of crispy sara udon noodles), boil 2 ptns ramen noodles for a little less time than the packaging states. Drain and rinse with warm water to remove excess starch.
  
• Shake thoroughly to remove excess moisture, then place them in a bowl and toss with 2 tbsp toasted sesame oil until fully coated.
  
• Heat a non-stick pan on medium. Once hot, add the noodles and fry until crispy on both sides (approx 4-5 minutes on each side). Avoid mixing them too much as this can prevent them from crisping up.
  
• Once crispy, transfer the noodles to serving plates.
  
• After 30 minutes, remove the rehydrated shiitake mushrooms from the liquid, this is now shiitake dashi – save this for the next step. Cut the stems off of the shiitake and thinly slice the caps before placing them with the other vegetables.
  
• To the shiitake dashi, add 2 tbsp sake, 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp oyster sauce, 1 tsp sugar,1 tsp Chinese-style chicken bouillon powder and ¼ tsp dashi granules. Mix well and set by the stove.
  

Cooking

• Heat a wok on medium and drizzle in 1 tsp cooking oil. Sauté the finely chopped garlic and ginger until fragrant.
  
• Add the marinated pork and sprinkle with 1 pinch salt and pepper. Fry until lightly browned.
  
• Once the pork is no longer pink, add the cabbage, carrot, kamaboko and shiitake mushrooms. Add another 1 pinch salt and pepper and stir fry until the cabbage has softened slightly.
  
• Pour the sauce into the wok and add 100 g bean sprouts and 6 quail eggs. Mix well and simmer for 3 minutes. While you wait, mix 1 tbsp potato starch (katakuriko) and 3 tbsp water in a small bowl to make a slurry.
  
• After 3 minutes, pour the slurry into the wok and stir over the heat until the mixture is slightly thick and glossy, but still pourable. If it becomes too thick, add a little water to loosen it.

  Once thickened, drizzle with ½ tbsp toasted sesame oil and remove from the heat.
  
• Pour the mixture over the top of the plated crispy noodles, and serve immediately. Enjoy!
  

• Cook 2 ptns udon noodles for 1-2 minutes less than the time stated on the packet, then wash and drain. If using store-bought pre-boiled udon, you can skip this step.
  
• Remove the shells of 250 g shrimp and save them for later.
  
• Devein the shrimp and place them in a bowl. Sprinkle with 2 pinches salt and 1 tsp cornstarch. Massage until evenly covered, then rest for a few minutes.
  
• Pour 2-3 tbsp cooking oil into a wok and heat on the lowest setting. Add the shrimp shells and leave to infuse the oil while you prepare the other ingredients.
  
• Wash the shrimp thoroughly with cold water, then pat dry with kitchen paper.
  
• Finely dice 1 garlic clove and 1 tsp ginger root. Thinly slice ½ onion, 1 bell pepper and ½ Japanese leek (naganegi), and cut 1 eggplant into cubes.
  
• Mix the sauce ingredients (1 tsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, ½ tbsp chili bean sauce (toban djan), ¼ tsp curry powder, 1 tsp Chinese-style chicken bouillon powder, ½ tbsp oyster sauce, ½ tsp chili oil (rayu)) in a small bowl and set by the stove ready for later.
  
• Remove the shrimp shells from the wok and discard. Increase the heat to medium high and add 1 tsp dried red chili pepper along with the garlic, ginger and onion. Stir fry until the onion is softened slightly.
  
• Add the shrimp and the rest of the vegetables. Continue to stir-fry until the shrimp are almost cooked through.
  
• Pour the sauce around the pan and mix well.
  
• Add the pre-boiled udon noodles and stir fry until warmed through and coated with the sauce.
  
• Divide between serving plates and sprinkle with ground black pepper, aonori (dried green seaweed powder) and toasted white sesame seeds. Enjoy!
  

Homemade sauces (skip if using store-bought)

• Take a bowl and add 1 tbsp oyster sauce, 1 tbsp Worcestershire sauce, 1 tsp tomato ketchup, ½ tbsp sake, ½ tsp sugar, 1 pinch ground black pepper and 1 tsp toasted sesame oil. Whisk until well combined, this is the yakisoba sauce.
  
• In a smaller separate bowl, mix 1 tbsp Worcestershire sauce, 1 tbsp oyster sauce, 2 tbsp tomato ketchup, 1 tbsp honey and 1 tsp Japanese soy sauce (koikuchi shoyu). This is the okonomi sauce for the topping so set aside for later.
  

Yakisoba

• Heat a wok on medium-high and add 1 tbsp cooking oil. Once hot, add 200 g yakisoba noodles (pre-steamed), fry until slightly crispy and then transfer to a plate.
  
• In the same wok, add 100 g ground pork with a sprinkle of salt and pepper and fry until browned.
  
• Add 30 g onion and 30 g green cabbage and stir fry until softened to your liking.
  
• Push the meat and vegetables to one side and add the noodles to the empty space. Drizzle the homemade yakisoba sauce from earlier over the noodles only, and mix until evenly covered.
  
• Stir fry everything together for 1-2 minutes and then remove from the heat.
  
• Use kitchen scissors to cut the noodles (this will make it easier to eat with the omelette).
  

Omelette

• Preheat a 20cm non-stick pan on medium and add 1 tsp cooking oil. Spread it around with kitchen paper to ensure an even finish.
  
• While you wait for it to heat up, whisk 6 egg, 2 tbsp milk and 1 tsp olive oil in a bowl until combined, then pour through a sieve to ensure it's smooth.
  
• Once the pan is hot, pour 1 portion (2 eggs worth) of the mixture into the pan and tilt to spread it evenly. Whisk continuously until it starts to set, then stop whisking and allow it to cook until half-done.
  
• Tilt the pan occasionally to ensure the egg is going up the edges (this will make it easier to fold).
  
• Once half-cooked, place one portion of the yakisoba noodles over one half of the omelette.
  
• Carefully peel one edge of the omelette away from the pan using the spatula and fold it in half over the noodles.
  
• Push the spatula underneath the omelette to make sure it's not stuck, then flip or slide it onto a plate. Top with your homemade okonomiyaki sauce and a drizzle of Japanese mayonnaise, then sprinkle with aonori (dried green seaweed powder), red pickled ginger (benishoga) or your toppings of choice.
  
• Repeat with the rest of the egg mixture and yakisoba, making sure to lightly grease the pan between each omelette. Enjoy!

• Mix all the sauce ingredients, including the juice and zest of 1 lemon in a small bowl and set aside for later.
  
• Heat a wok on medium and add 2 tsp cooking oil. Add 3 tbsp dried baby shrimp (hoshi ebi) and 2 tbsp Japanese leek (naganegi) and fry for about 1 minute to flavor the oil. 
  
• Increase the heat to medium high and add 200 g shrimp and 100 g asparagus , and sprinkle with 1 pinch salt. Fry until the shrimp turn opaque, about 2-3 minutes.
  
• Add 100 g bean sprouts and 50 g green cabbage and stir fry for 1-1 ½ minutes.
  
• Push all the ingredients to one side and add 2 portions udon noodles to the empty space in the pan. Add a splash of water and gently separate the noodles as they steam.
  
• Once the noodles are separated, pour the shio lemon sauce around the wok and stir fry everything together for 1-2 minutes.
  
• Dish up and sprinkle with finely chopped green onions, ground black pepper and a drizzle of toasted sesame oil. Enjoy!
  

• First, make the sauce. Add ½ tbsp oyster sauce, ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tsp Worcestershire sauce, ½ tsp tomato ketchup, 1 tsp sake, ¼ tsp sugar, 1 pinch ground black pepper and ½ tsp toasted sesame oil to a small bowl. Mix well and set aside for later.
  
• Heat a wok or frying pan on medium high and add ½ tbsp cooking oil. Add 100 g yakisoba noodles (pre-steamed) and fry until slightly crispy on both sides. 
  
• Transfer the noodles to a plate and add 60 g thinly sliced pork belly to the same wok with 1 pinch salt and pepper. Fry until crispy.
  
• Add 25 g onion to the wok and stir fry until it reaches your preferred softness. 
  
• Push the meat and onion to one side and add the noodles back to the pan. Pour your yakisoba sauce over the noodles only (not the pork and onions) and mix until they're coated.
  
• Mix everything together and stir fry for another minute or so before removing the wok from the heat.
  
• Cut 3 hot dog buns through the middle and spread each side with butter. Place an equal amount of yakisoba in each bun and top with aonori (dried green seaweed powder) and red pickled ginger (benishoga).
  
• Enjoy!

• First, take a small bowl and add all of the sauce ingredients (zest and juice of 1 lemon, 1 tbsp sake, 1 tsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp toasted white sesame seeds, ½ tsp salt, ½ tsp grated garlic, ¼ tsp sugar, 1 pinch ground black pepper, ½ tsp Japanese light soy sauce (usukuchi shoyu) and 1 tbsp finely chopped green onions.) Mix thoroughly and set aside for later.
  
• Next, soak 100 g bean sprouts in a bowl of cold water with a few pinches of salt. Set aside for later.
  
• Wash 200 g shrimp (deshelled and deveined) and pat dry with kitchen paper. Set by the stove for later.
  
• Heat a large pan or wok on medium-high and add 1 tsp cooking oil. Once hot, add 200 g yakisoba noodles (pre-steamed) to the pan and fry until lightly crispy on both sides.
  
• Transfer the noodles to a plate and set by the stove for later.
  
• Reuse the pan and add more oil if necessary. Add the shrimp and 2 stalks asparagus. Sprinkle them with a generous pinch of salt and pepper and fry until the shrimps are cooked through.
  
• Add the noodles back to the pan and mix them a little to help break them apart if they became stuck together.
  
• Push the noodles to one side to make space in the pan.
  
• Drain the beansprouts and shake thoroughly to remove excess water. Place them in the empty space in the pan and lay 50 g green cabbage on top.
  
• Move the noodles on the top of the cabbage. The beansprouts will cook at the bottom of the pan while leftover moisture will evaporate and steam the cabbage in the middle.
  
• As it cooks, move the shrimp and asparagus to the top of the noodles to stop them from burning. 
  
• When the beansprouts and cabbage are slightly softened (about 2 minutes later) turn up the heat to high and drizzle the lemon salt sauce around the pan. Mix until well incorporated.
  
• Serve up and garnish with a drizzle of toasted sesame oil and finely chopped green onions! Enjoy!
  

• Cut 250 g boneless chicken thigh into bitesize pieces, then sprinkle with ⅛ tsp salt and ½ tbsp all-purpose flour. Toss until evenly covered, then cover and refrigerate while you prepare the other ingredients.
  
• Thinly slice 50 g onion and 2 fresh shiitake mushrooms, and julienne ½ carrot and ½ bell pepper. Chop 150 g green cabbage into rough bitesize pieces and set by the stove.
  
• Heat a wok on medium low and melt 1 tsp butter and 1 tsp lard. Grate 1 clove garlic and 1 tsp ginger root straight into the wok, add the onion and fry for 3 minutes or until fragrant and the onion is slightly softened.
  
• Increase the heat to medium and push the onions and aromatics to one side. Place the chicken pieces in the wok with the skin side facing down and fry undisturbed. Once golden and slightly crispy, flip and sear on the other side.
  
• Once the chicken is seared all over, add the cabbage, carrot, bell pepper and mushrooms. Flavor with 1 tsp dashi granules, 1 tsp mirin, ½ tsp oyster sauce and ¼ tsp sugar. Stir fry everything together until the condiments are evenly distributed and the vegetables are tender-crisp.
  
• Increase the heat to high and add 2 portions udon noodles. Mix and toss until the ingredients are evenly distributed, then pour ½ tbsp Japanese soy sauce (koikuchi shoyu) around the edge of the pan.
  
• Turn off the heat and add ½ tbsp butter and ¼ tsp balsamic vinegar. Toss a few times then transfer to serving plates.
  
• Garnish with ground black pepper, toasted white sesame seeds, kizami nori (shredded nori) and optionally, a drizzle of chili oil (rayu). Enjoy!
  

• Start heating a large non-stick pan or wok on medium and add a drizzle of cooking oil. Once hot, add 140 g thinly sliced pork belly, ¼ onion and season with 1 pinch salt and pepper. Fry until the pork is crispy and the fat has rendered out, and the onions are soft and dark. If you need to boil your noodles, start heating a pot of water ready. (Tip: if using extra vegetables that need sufficient cooking, add them here too.)
  
• If you are using dried or fresh noodles, boil them less than the instructed time. A good rule of thumb is to subtract 10 seconds from every minute of the recommended cooking time. Drain them, rinse them with cold water and shake thoroughly to remove as much moisture as possible.
  
• Transfer the cooked pork and onions to a plate. We will reuse the pan to cook the noodles in the rendered pork fat. (Note: If the pan is too oily, feel free to wipe out the excess with kitchen paper.)
  
• Place 2 ptns ramen noodles in a bowl and add 1 tbsp cooking oil. Mix until the noodles are evenly coated in the oil.
  
• Reheat the pan on medium-high, add the noodles and cook until both sides are slightly browned and crispy but not burnt.
  
• While the noodles crisp up, make the sauce by adding 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp oyster sauce, ½ tbsp Worcestershire sauce, ½ tbsp sake, 1 tsp tomato ketchup, 1 tsp toasted sesame oil, ½ tsp sugar, ¼ tsp curry powder and 1 pinch ground black pepper to a small bowl and mix well.
  
• Once the noodles are slightly crispy, pour the sauce over them and mix until evenly coated.
  
• Add the pork and onion back in, along with 50 g green cabbage (roughly chopped).
  
• Stir-fry for 1-2 minutes or until everything is warmed through.
  
• Dish up and sprinkle generously with red pickled ginger (benishoga), bonito flakes (katsuobushi) and aonori (dried green seaweed powder). Enjoy!