Harusame

Harusame noodles • red onion • Lettuce • Ham • Mayonnaise • Black pepper • sugar

Garlic (sliced) • Sakura shrimp • dried wood ear mushroom (sliced) • of cabbage (cut into long julienne strips) • Harusame (glass noodles) • sesame oil • ●1 Tbsp Shiitake powder • ●2 Tbsp sake • ●A pinch of salt and pepper (each) • ●1.5 Tbsp oyster sauce

Harusame noodles (Japanese vermicelli) • cucumber (slice thinly, sprinkle salt on it, leave for 5 mins, wash with water, drain well.) • carrot (cut into thin strips, boil lightly or use a microwave) • broccoli (blanch in salted water, let it cool) • ham (tear into bite sized pieces) • salt and pepper • white sesame for topping (optional) • MARINADE: (mix in advance) • vinegar • soy sauce • sesame oil • sugar •

Cellophane noodles • Crab "miso" (innards) • Crab meat • Egg • Green onions or scallions • Water • Chicken soup powder • Salt • Pepper • ◎Katakuriko or corn starch • ◎Water

Cellophane noodles • Bean sprouts • cm Carrot • Chinese soup stock • Salt and pepper

Dried cellophane noodles • Ground pork • Carrot • Bamboo shoot (boiled) • Dried wood ear mushrooms (kikurage) • Snow peas (or green peppers) • Sesame oil for stir-frying • plus ~ Doubanjiang (optional) • Water • Chinese soup stock • Soy sauce • Sugar (light brown sugar if available) •

Cellophane noodles • Napa cabbage • Aburaage • Carrot • Sesame oil • *Mentsuyu • *Mirin-style sweet cooking seasoning • *Cooking sake • *Soy sauce • *Water • *Grated garlic • *Grated ginger

Thinly sliced pork belly • Mushrooms (use your favorite ones: I used shimeji and shitake mushrooms) • as required Carrot • Garlic chives • to 30 grams Cellophane noodles • piece Ginger • Sesame oil • Sake • Soy sauce • Mirin • to 1 teaspoon Doubanjiang • Water •

Ground pork • Cellophane noodles • Chinese garlic chives • Vegetable oil • ●Garlic (finely chopped) • ●Ginger (finely chopped) • cm ●Green onion (chopped) • ☆Water • ☆Soy sauce • ☆Sake • ☆Oyster sauce • ☆Chinese chicken stock powder •

Eggplants • Onion • (Any vegetables you like) • Cellophane noodles • Dashi stock • Miso • Eggs

grams-200 grams Pork belly • Salt and pepper • Plain flour • pack Atsuage • Chinese chives • Cellophane noodles • cm ★　Leek (the white part) • ★　Ginger • Broth ( water ) • Dashi stock granules • ☆　Sugar • ☆　Soy sauce •

Cellophane noodles (harusame) • Ground meat (any type of meat) • Garlic • 1 dash smaller than your thumbtip Ginger • Japanese leek • or 1 mushroom Shiitake mushroom • Chinese chives • Sesame oil • Doubanjiang • Soup stock (chicken or other) • Sweet Miso (or tianmianjian - Chinese sweet bean sauce) • Soy sauce •

Green peppers • Carrot • pack Cellophane noodles (harusame) • Shiitake mushrooms • Salt (to taste) • Soy sauce (to taste) • Sesame oil (to taste) • sheets Spring roll wrappers • equal parts flour and water (as needed)

Atsuage • Harusame (cellophane) noodles • Carrot • Green peppers • Onion • ★Dried shiitake mushrooms • ★Water (for the shiitake) • each ●Sake, sugar • ●Soy sauce • ●Miso • or more ●Doubanjiang • ●Water •

Harusame • Egg • Cucumber • Soy sauce • Rice vinegar • Sugar • Seaseme oil

Dried Harusame Noodles (Bean Thread Noodles) • Eggs • Salt & White Pepper • Tomatoes *cut into large bite-size pieces • Garlic *finely chopped • Chilli Flakes as required *optional • Oil *plus extra • Sake (Rice Wine) OR Water • Soy Sauce • Finely chopped Spring Onion

Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder • Sake (Rice Wine) • grated Ginger • drops Sesame Oil • Soy Sauce • Salt & White Pepper • (2 large leaves) Iceberg Lettuce *torn into bite-size pieces • Dry ‘Harusame’ Noodles (Bean Thread Noodles) • Toasted Sesame Seeds *optional • Finely chopped Spring Onion *optional

Dried Harusame (Bean Thread Noodles) • Continental Cucumber *about 160g • Salt • Dried Cut Wakame • Sugar • ‘Ponzu’ *OR 1 & 1/2 tablespoons Soy Sauce & 1 & 1/2 tablespoons Rice Vinegar • Sesame Oil • Toasted Sesame Seeds • Dashi Powder *optional, ‘Katsuo’ (Bonito) OR Kombu (Kelp)

Dried Harusame (Bean Thread Noodles) • Iceberg Lettuce • Ham slices • tablespoonful thinly sliced Red Onion • Corn Kernels • Additional Vegetables *e.g. Edamame, Cucumber, Carrot, etc • Japanese Mayonnaise • Lemon Juice OR Vinegar of your choice • Sugar • Salt • Black Pepper as required

Dried Shelled Shrimps • Dried Harusame (Bean Thread Noodles) • small Carrot *about 100g • Continental Cucumber *find how to slice Cucumber into thin strips • Red Onion • Coriander Leaves *optional • small clove Garlic *grated • Sugar • Fish Sauce • Lemon Juice • Chilli Flakes *OR Chilli as required

Clams OR ‘Pippi’ • Salted Water *1 cup Water & 1 teaspoon Salt • Oil • Garlic *finely chopped • *Note: Chilli can be added • Sake (Rice Wine) • Chicken Stock OR Dashi Stock • grated Ginger • Soy Sauce *carefully alter the amount • Dry Harusame Noodles (Bean Thread Noodles) • Spring Onion *finely chopped

Clams, ‘Pippi’ OR ‘Asari’ • Salted Water *1 cup Water & 1 teaspoon Salt • light Dashi Stock *OR 2 cups Water & 1/2 teaspoon Dashi Powder • *Note: You can use other Stock such as Vegetable Stock, Chicken Stock, etc • Sake (Rice Wine) • Soy Sauce • Salt • Dry Harusame Noodles (Bean Thread Noodles) • Finely chopped Spring Onion

Pork Mince *OR thinly sliced Pork, you can use Chicken • About 200g Vegetables *cut into thin strips • *Note: Today I used Cabbage, Carrot and Shiitake Mushrooms. You can use other leafy vegetables such as Wombok, Bok Choy, OR any vegetables that are suitable for stir-fry • Sesame Oil • Salt & White Pepper *OR Black Pepper, Chilli, etc • Dry Harusame Noodles • Spring Onion *finely chopped • Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder • small piece Ginger *grated • Soy Sauce • Oyster Sauce • Mirin

Eggs • Salt & White Pepper • Oil *plus extra • Shelled Prawns *thawed if frozen • (about 100g) Iceberg Lettuce *torn into bite-size pieces, you can add more • Salt & White Pepper • Dry ‘Harusame’ Noodles (Bean Thread Noodles) • Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder • grated Ginger *OR Garlic if you prefer • Soy Sauce • Oyster Sauce • drops Sesame Oil •

thinly sliced Pork Belly *cut into bite-size pieces • Dry Harusame Noodles (Bean Thread Noodles) • thick Spring Onion *sliced diagonally • Rāyu (Chilli Oil) *optional • Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder • small clove Garlic *grated • grated Ginger • Toban Djan (Chilli Bean Sauce) *add more if you like • Soy Sauce • Oyster Sauce • Sesame Oil • Salt *optional

small clove Garlic *grated • drops Sesame Oil *this is for flavour • Soy Sauce *alter the amount • Salt & White Pepper • to 150g Chicken Fillet *cut into bite-size pieces • Dry Harusame Noodles (Bean Thread Noodles) • Dried Cut Wakame • Finely chopped Spring Onion • Toasted Sesame Seeds

Shungiku (Edible Chrysanthemum) • Carrot *cut into thin strips • Dry Harusame Noodles (Bean Thread Noodles) • Garlic *grated • Toasted Sesame Seeds • Sesame Oil • Salt • Asian Chicken Bouillon Powder • Soy Sauce • Rice Vinegar

Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder • Fish Sauce *optional • Salt & White Pepper • to 150 g Chicken Fillet *cut into bite-size pieces • Dry Harusame Noodles (Bean Thread Noodles) • Thinly sliced Red Onion • Finely chopped Spring Onion • Coriander • wedge of Lime OR Lemon

shelled & deveined Prawns *about 100g • Rāyu (Chilli Oil) • Oil • Onion *thinly sliced • Red Capsicum *cut into thin strips • small clove Garlic *finely chopped • thin slices Ginger *cut into fine strips • Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder • Fish Sauce • Soy Sauce • Toban Djan (Chilli Bean Sauce) *OR Chilli as required • Sugar •