Hiroko Liston

thinly sliced Beef *cut into bite-size pieces • cupful Vegetables of your choice • *e.g. Onion, Carrot, Capsicum, Shiitake Mushrooms, Spring Onion, Garlic Chives, etc • Oil for cooking • serving warm Cooked Rice • small clove Garlic *grated • grated Ginger *optional • Sugar • Toasted Sesame Seeds • Sesame Oil • Soy Sauce • Sake (Rice Wine） •

Wombok *about 150g • Salt • Spring Onion *finely chopped • Cooked Chicken *cut into small bite-size pieces • *Note: Chicken can be boiled, pan-fried OR roasted. It should be Salted • Sugar • Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar • Toasted Sesame Seeds *can be lightly ground • Sesame Oil

serving Capellini (Angel Hair Pasta) OR Any Noodles *about 80g • Salt for cooking Capellini • Mackerel in Brine *drained, broken into bite-size pieces • Cucumber • *Note: You can also add some thinly sliced other vegetables such as Onion, Carrot, Lettuce, etc • Toasted Sesame Seeds for topping • Boiled Egg *optional • small clove Garlic *grated • Sugar *alter the amount to suit your taste • Soy Sauce • Rice Vinegar • Sesame Oil •

serving Long Pasta of your choice *Linguine OR Fettuccine recommended • Salt for cooking Pasta • Onion *finely chopped • small clove Garlic *finely chopped • Chilli Flakes • Oil OR Butter • (about 180ml) Crushed Tomatoes OR Diced Tomatoes • Salt *plus extra if required • shelled Prawns *thawed if frozen • Cream • Finely chopped Parsley

serving Spaghetti *about 80g • shelled Prawns *you can use already cooked shelled Prawns • Salt for cooking Spaghetti • Cucumber *sliced • thin slices Onion • Additional Salad Vegetables *e.g. Lettuce, Mini Roma Tomato, Avocado, etc • Creamy Salad Dressing of your choice *OR try the dressing below • Salt & Black Pepper • Finely chopped Parsley • Ketchup • Japanese Mayonnaise • Worcestershire Sauce (‘Lea & Perrins’) •

Wombok *120 to 150g • Red Onion *thinly sliced • Coriander *I added about 15 g* • Roast Pork with Crackling *cut into small bite-size pieces • grated Garlic • Lemon OR Lime Juice *OR Rice Vinegar • Fish Sauce • Sugar • Chilli Flakes *OR Chilli as much as required

Savoiardi (Sponge Fingers) • Cocoa Powder for dusting • Espresso *OR 1 cup Hot Water and 2 tablespoons Instant Coffee Granules • Marsala Wine *OR Rum, Brandy, etc • Egg Yolk • Caster Sugar • Plain Flour • Milk • Mascarpone • Thickened Cream *whipped • Egg White *FIRMLY whipped

Dry Rice Paper • Oil for cooking • Chicken Mince *Chicken Breast Mince recommended as it can be cooked very quickly • Grated Ginger *OR Garlic if you prefer • Salt • Ground Pepper OR Chilli as required • Some finely chopped Spring Onion • *Note: To soften the mixture, you can add some Egg as well, but NOT a whole Egg

Cooked Japanese Short Grain Rice • & 1/2 cups Water • Salt to taste • Glutinous Rice Flour *about 6 tablespoons • Warm Water • Salt *optional • *Note: You can use store-bought Mochi instead. Cut 1 to 2 blocks into 1-2cm cubes

Pork Belly Block *The block that I used today weighed 1.1kg including rind • Salt • Water • small pieces Ginger *thinly sliced • Garlic *crushed • Spring Onion *cut into the length that fit in the pot • Sake (Rice Wine) *If you don’t have it, don’t worry • Soy Sauce *optional • *Note: You need Kitchen Strings

Butter *plus extra • Honey *plus extra • Salt • Egg *OR 2 tablespoons Milk • *Note: Mug Cake made with Egg has superior texture, but Milk can be used • Self-Raising Flour • Toasted Almond Flakes *optional

Cream Cheese *about 1/4 of a block • Caster Sugar • Rum *OR a few drops Vanilla Extract • Matcha Powder • Egg • Self-Raising Flour *I added 3 tablespoons

(*180ml cup) Japanese Short Grain Rice • Dashi Powder *I used Katsuo (Bonito) Dashi • Soy Sauce • Sake (Rice Wine) *optional • grated Ginger • ‘Abura-age’ (Fried Thin Tofu) *cut into small pieces • *Note: You can use 30-40g Tofu Puffs • Cabbage *juicy and sweet inner parts recommended • Salt • Finely chopped Spring Onion *optional • Toasted Sesame Seeds *optional

Mackerel in Brine *drained • Miso *I used dark colour type • Sugar • Mirin • grated Ginger • Egg • Salt • Mirin • serving warm Cooked Rice • Finely chopped Spring Onion • Toasted Sesame Seeds

Wombok *cut into 2cm wide pieces • Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder • Sake (Rice Wine) • grated Ginger • Soy Sauce • Salt & White Pepper • Potato Starch *mixed with 1 tablespoon Water • Egg *whisked • Spring Onion *finely chopped

Glutinous Rice Flour *OR Japanese ‘Shiratamako’ Flour • Warm Water *plus extra • ‘Tsubu-an’ (Sweet Azuki Paste) *softer texture preferred

serving Spaghetti • Salt for cooking Spaghetti • Nattō *sauce and mustard are most likely included in the container • Spring Onion *finely chopped • Kimchi with juice *cut into bite-size pieces if large

serving Capellini (Angel Hair Pasta) *I cooked 100g today • Salt for cooking Capellini • thinly sliced Pork Belly *cut into bite-size pieces • Salt & White Pepper • Potato Starch • small Eggplant *about 120g, cut into bite-size pieces • Oil • Finely chopped Spring Onion • Shichimi (Japanese Chilli Spice Mix) *optional • Water • Dashi Powder *Katsuo (Bonito) Dashi recommended • Soy Sauce *plus extra •

Dried Black Fungus • Cabbage • Garlic *finely chopped • Dried Chilli (sliced) OR 1/4 teaspoon Chilli Flakes • Sesame Oil *OR Oil of your choice • Toasted Sesame Seeds • & 1/2 tablespoon Soy Sauce • Mirin • Sake (Ricer Wine) *OR Water • Dashi Powder *OR other Stock Powder • Potato Starch

Frozen Diced Mango *OR diced Fresh Mango flesh • Coconut Milk • Caster Sugar *OR use your favourite sweetener • *Note: If you use Fresh Mangos that are very sweet, reduce the amount of Sugar. Start with 2 tablespoons, then add extra if required • Lemon Juice *OR Lime Juice, Pineapple Juice, plus extra