Aonori

th of a cabbage; shredded • th cup all-purpose Flour • Tapioca flour • egg • hondashi seasoning • Beni-shoga; diced (something pickled) • Leftover rotisserie chicken; diced • Seaweed; crumbled (or Aonori; if you have it) • Green onion; diced • Japanese mayo • Okonomiyaki or Takoyaki sauce • Dried bonito flakes (Katsuobushi) •

Chinese yam • Tofu *semi-firm • Rice flour • Okara powder *soy protein • Fish broth soup packets • Eggs • Vegetables *cabbage, carrot, onion etc • Shrimp • Squid • Mochi • Shredded cheese • Tempura bits •

canola oil • yellow onion • russet potatoes • egg • Okonomi sauce • Bonito flakes • Kewpie mayonnaise • Aonori

Batter • all purpose flour • water • mirin (Japanese rice wine) *optional • dashi powder. (kelp powder or Hondashi powder is ok.) *optional • salt • Main Ingredients • fish meal (or bonito powder) • kelp powder *option • chopped green onion • big handfuls shredded cabbage • normal handful bean sprouts •

rice • bit of soy sauce • Oil • (a) • Pizza cheese • of a small packet of dried bonito flakes • white sesame • Aonori (dried green seaweed flakes)

all purpose flour : (A) • potato starch : (A) • baking powder : (A) • Dashi broth (1 tbsp Dashi powder n 250 mL water) : (A) • grated potato • Sake (white wine) • eggs • sliced pork • cabbage (chopped) • your favourite toppings (shrimps, squid, etc.) • Bonito flakes n Aonori for toppings (optional) • Okonomiyaki sauce n mayonnaise

Cake Flour • Water • Japanese Soup stock (or 2 cubes of Ilan Bills stock cube) • Egg • Cabbage • pck Spring Onion • Red Pickeled Ginger • Prawn cracker (or Tempura flake) • Boiled Octopus • Cheese in Sausage • Takoyaki Sauce • Mayonnaise •

Pasta • Sliced Pork • Cabbage • Bean Sprout • Onion • Carrot • Green Pepper • Worcestershire Sauce • Soy Sauce • Sake (Rice Cooking Wine) • Salad Oil (Cooking Oil) • Salt •

Egg • Hanpen • Aonori • ●Boiling water • ● Sugar • ●Dashi stock granules

Chicken (thigh or breast meat) • ● Mayonnaise • ● Sake • ● Salt • ● Black pepper • ☆ Plain white flour • ☆ Salt • ☆ Water • ☆Aonori • Chikuwa, kamaboko, imitation crab sticks (optional)

Sesame oil • Aonori • Salt • to 6 cm Daikon radish

About 2/3 cup (100g) of flour • packet of Hondashi • medium or large egg • luke warm water • cabbage • pork (or other desired ingredients) • Tenkasu tempura (optional) • Okonomiyaki sauce • Mayonnaise • Katsuoboshi (thin dried flakes of tuna) • Cooking oil for frying • Aonori (seaweed flakes)

Chicken tenders • ●Sake • ●Salt and pepper • ●Garlic (grated) • ☆Beaten egg • ☆Aonori • ☆Garlic (grated) • cm ☆Mustard (tubed) • ★Cake flour • ★Katakuriko • Salt, coarsely ground black pepper

Chikuwa • Egg • Aonori • Katakuriko • Salt • Frying oil

Octopus, cooked • Chinese chives (or thin green onions) • Eggs • Nagaimo yam (chopped up roughly) • ○ Flour • ○ Baking powder • ○ Salt • ● Dashi stock • ● Nagaimo yam (grated) • ● Soy sauce • Beni shouga red pickled ginger • Tempura batter crumbs •

Egg • Aonori • Shirasu boiled and dried baby sardines • heaping 1/2 teaspoon Sugar • Vegetable oil

Dashi stock (made with plenty of bonito flakes and kombu seaweed) • Eggs • Usukuchi soy sauce • Salt • Cake flour • Octopus (boiled) • Tempura crumbs • to 4 Green onions • Red pickled ginger • Takoyaki sauce • Aonori • Bonito flakes •

Cabbage • Thinly sliced pork belly • Squid • Tempura crumbs • Red pickled ginger • or 3 stalks Green onions or scallions • ☆Plain white flour • ☆Nagaimo • ☆Dashi stock • ☆Mayonnaise • ☆Sake • ☆Salt •

● Flour • ● Dashi stock (1 tablespoon of granules dissolved in 270 ml of water) • ● Salt • ●Milk • ● Sugar • ● Egg • ● Baking powder • cm ● Japanese mountain yam (grated) • ladle full ● • of a bowl ○ Cabbage (julienned) • as neccessary ○ Japanese leeks (thinly chopped) • as necessary ○ Squid tentacles (cut into 1 cm pieces) •

Nagaimo • Salt and pepper • Panko • White sesame seeds • Aonori

Firm tofu • pack - about 50 grams Natto • Egg • Katakuriko • Aonori • Salt • Tofu (firm) • Split bean natto • Katakuriko • Aonori • Salt

Cake flour • Dashi stock • leaves Cabbage • Thinly sliced pork belly • Green onions (small rounds) • Yamaimo (grated) • Eggs • Tempura crumbs • Sakura shrimp • Pickled red ginger (finely chopped) • Salt • Japanese Worcestershire-style sauce •

Chikuwa (or kamaboko) • Mayonnaise • Grated cheese (or curry powder) • Panko • Aonori or parsley

※Cake flour • ※Sugar • ※Salt • ※The water from boiling beef tendon or use the chicken stock from • ※Yamaimo yam • ※Bonito flakes • ※Baking powder • Finely chopped cabbage • Tempura batter crumbs • Green onions or scallions • Red pickled ginger • Eggs •

Takoyaki batter • Egg • water • octopus • red pickled ginger • greenonions • small pink shrimps • Tempra scraps (agedama) • Toppings • Takoyaki sauce • Dried green seaweed (aonori) • Dried bonito

Leftover yakisoba noodles • to 2 Egg • Vegetable oil • Mayonnaise • Ketchup • optional Aonori

pack Udon noodles • to 100 grams Pork, cut into thin strips • Cabbage • Green bell pepper • Japanese leek • Soy sauce (to pre-season) • Sesame oil • Ketchup • Japanese Worcestershire-style sauce • Aonori

Pork offcuts • Shrimp, frozen • Squid, frozen • Cabbage • hank Yakisoba noodles • Sakura shrimp • Tempura crumbs • ● Dashi stock • ● Japanese Worcestershire sauce • ● Flour • Umami seasoning • ○ Japanese Worcestershire sauce •

Bread • to 2 tablespoons Chirimen jako (semi-dried salted tiny sardines) • Sliced cheese • Aonori