soft beancurd skin sheets (三边腐竹) soaked in water until soft • water • barley (薏米) rinsed • pandan leaves tied to a knot • pitted red dates • canned or vacuum-packed (boiled and shelled) ginkgo nuts (白果) • rock sugar (冰糖) to taste
eggs • crab flavored fish paste (or simply surimi) • shiitake mushroom, shredded • ginkgo nuts (boiled) • mitsuba leaves (or giant parsley) • A bag Japanese style clear soup powder (or a bag of dashi powder) • lukewarm water
soup spoon of barley of any kind (cook faster if pre-soak) • ginkgo nuts (open and remove sprouts) • white lotus seed (cut in half and remove sprouts) (cook softer if pre-soak) • soup spoon of 雪莲子(optional)
Egg (extra-large) • packets Instant clear soup (osuimono) mix (I recommend using matsutake mushroom-flavored ones) • pieces Chicken (bite-size) • Soy Sauce (to marinate the chicken) • Water (to add to the egg) • How Water (to add to the soup stock) • Sugar (for easy mixing of the egg) • Salt • Gingko nuts or corn kernels • Mixed seafood • cuts Imitation crab meat or naruto • Shiitake or shimeji mushrooms •
packet Gomoku (5-ingredient) sushi rice mix such as Nagatanien Sushitaro with black vinegar • ● Warm cooked rice • A) Boiled shrimp • A) Avocado sprinkled with lemon juice • B) Kamaboko (red) • B) Mitsuba • C) Cherry tomato • C) Sliced cheese • C) Daiko radish sprouts • D) Lotus root simmered in water with vinegar • D) Cucumber • D) Imitation crab sticks •
Eggs • Water • of each Mirin, mentsuyu (3x concentrate) • Chicken thigh meat • each ●Sake and soy sauce • the amount of chicken; Fillings of your choice (shiitake mushrooms, gingko nuts, etc.)