Mix the pork mince with the doubanjiang and yakiniku sauce. Cook over medium heat. Check the seasoning and add more yakiniku sauce if necessary.
Cook the noodles. Pour the sesame oil/vegetable oil, mentsuyu and soy sauce into an individual serving bowl.
Drain the noodles and mix with the seasonings in the bowl.
Top with the Chinese chives and green onion.
Add the Taiwanese-style mince and nori seaweed. Sprinkle the nori seaweed evenly on top as the nori seaweed might be lumpy.
Add plenty of powdered bonito and top with an egg yolk.
When you eat it, mix everything well in the bowl. If some of the mince is left, add some rice and finish.
I used these thick Chinese noodles. If you use thinner noodles, reduce the amount of the mentsuyu to 1/2 tablespoon as it might be too strong.
Use fine-powdered bonito for okonomiyaki.
I made this bottle with konbu, red chili and vinegar. At the restaurant, people add this to their rice if they want to personalize the taste. They also use this on deep-fried dishes or tofu.
Store the leftover egg whites in containers in your freezer. Use them to make chiffon cakes or other dishes.
Instead of the noodles, put some rice in the bowl with green onion, Chinese chives, mince, egg yolk, powdered bonito and nori seaweed.
This is a Taiwanese-style mixed rice. It is tasty. Recipe ID: 2552253
Mix 50 ml each of soy sauce, mentsuyu and vegetable oil. Use this as a dressing.
Story Behind this Recipe
My neighbourhood Taiwanese restaurant was featured on TV. I went there several times and I recreated a similar dish at home.
Use plenty of Chinese chives, green onion and plenty of powdered bonito. Use thick noodles if you can. When you make Taiwanese-style mince, check the seasoning. Adjust it to your taste. Use either soy sauce-based or miso-based yakiniku sauce. Add some grated garlic and it will make it tasty.