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1
Slice the green onion and Chinese chives.
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2
Mix the pork mince with the doubanjiang and yakiniku sauce.
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3
Cook over medium heat.
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4
Check the seasoning and add more yakiniku sauce if necessary.
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5
Cook the noodles.
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6
Pour the sesame oil/vegetable oil, mentsuyu and soy sauce into an individual serving bowl.
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7
Drain the noodles and mix with the seasonings in the bowl.
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8
Top with the Chinese chives and green onion.
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9
Add the Taiwanese-style mince and nori seaweed.
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10
Sprinkle the nori seaweed evenly on top as the nori seaweed might be lumpy.
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11
Add plenty of powdered bonito and top with an egg yolk.
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12
When you eat it, mix everything well in the bowl.
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13
If some of the mince is left, add some rice and finish.
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14
I used these thick Chinese noodles.
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15
If you use thinner noodles, reduce the amount of the mentsuyu to 1/2 tablespoon as it might be too strong.
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16
Use fine-powdered bonito for okonomiyaki.
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17
I made this bottle with konbu, red chili and vinegar.
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18
At the restaurant, people add this to their rice if they want to personalize the taste.
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19
They also use this on deep-fried dishes or tofu.
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20
Store the leftover egg whites in containers in your freezer.
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21
Use them to make chiffon cakes or other dishes.
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22
Instead of the noodles, put some rice in the bowl with green onion, Chinese chives, mince, egg yolk, powdered bonito and nori seaweed.
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23
This is a Taiwanese-style mixed rice.
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24
It is tasty.
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25
Mix 50 ml each of soy sauce, mentsuyu and vegetable oil.
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26
Use this as a dressing.
