Crispy leaf

ground pork • large clove fresh ginger • green onion • garlic chives • About 3 leaves cabbage • large gyoza wrappers • soy sauce • sake • salt • Slightly less than 12 teaspoon black pepper • sugar • toasted sesame oil •

pork • outer leaves napa cabbage • bok choy • carrot • onion • chicken bouillon powder • scallop bouillon powder • oyster sauce • Salt and pepper to taste • cornstarch • water • vegetable oil

For 2 servings crispy fried noodles for Sara Udon • pork belly • –4 leaves napa cabbage • carrot • enoki mushrooms • shimeji mushrooms • Wood ear mushrooms as needed • hot water • chicken bouillon granules • sake • soy sauce • oyster sauce •

allpurpose flour • cold water with ice • mayonnaise • Sesame salt to taste • shiso leaves finely chopped

chicken breast • or more shiso leaves as desired • Tempura batter mix • About 1 tablespoon sake • salt • Frying oil • salt

steamed yakisoba noodles • pork • large leaves cabbage • onion • bean sprouts • Optional fish cake chikuwa etc • Salt and pepper to taste • water • chicken bouillon powder • sake • mirin • soy sauce •

rice flour • large egg • water • bamboo shoots • green bell peppers • pork belly • pork shoulder • chicken breast • pickled plums • shiso leaves • eggplant • Brussels sprouts •

chicken tenderloin • shiso leaves • melty cheese • Umeboshi paste or 12 whole umeboshi as needed • gyoza wrappers • Oil for frying

mayonnaise • shrimp • eggplant • pumpkin • fresh shiitake mushrooms • lotus root • shiso leaves • allpurpose flour • water • Vegetable oil