Rice dumpling

Water • Coin/cubes of soup stock • Rice cake • Dumpling • Eggs • Minced garlic • Green onion

ground lean pork, beef, or chicken • peeled fand deveined shrimp, finely chopped • finely chopped spring onions / chives • tsps. fine salt • fine ground black pepper • White sugar • oyster sauce • sesame oil • tbsps. cornstarch or all-purpose flour • egg • pack, large wonton wrapper • banana catsup •

rice dumpling

rice in rice cooker • frozen pot stickers

red rice or white rice • thick puffed rice or poha • coconut oil • shredded coconut • mustard seeds • Urrad dal • Channa dal • fenugreek seeds • Red chilli • hing • Curry • Coriander •

Turmeric leaves • For the batter: • rice • Salt • beaten rice • grated coconut • For the inner coconut filling • powdered or grated jaggery • grated fresh coconut • cardamom powder

chinese sausages • shallots • garlic • vegetable oil • eggs • light soy sauce • pepper • dice cerely • rice • carrots • wanton skin

Egg • Rice bran • Natto (with sauce) • of foiled-wrapped processed cheese, or 1/2 to 1 chikuwa stick Cheese, chikuwa, etc. (optional) • Curry powder • Aonori, ami-ebi (tiny dried shrimp) etc. (optional) • Aonori as topping (optional) • Egg • Rice bran • Fresh okara • packet Natto (with the sauce that comes with the packet) • Cheese, chikuwa, etc. (optional) •

Leftover rice • Katakuriko • Hot water • ●Soy sauce • ●Sugar • ●Katakuriko • ●Water

Ground pork • Garlic • Ginger • cm Japanese leek • Shaoxing wine • Soy sauce • Pepper • XO sauce • Dried scallop soup powder • Oyster sauce • Sesame oil • Katakuriko •

For the okowa rice: • Sweet or mochi rice • pieces Fall salmon (fresh or lightly salt-cured) • Edamame (peeled) • ○ Sake • ○ Soy sauce • ○ Mirin • ○ Sesame oil • ○ Water • *Lettuce • dumplings For the sweet rice shumai (siumai) dumplings: • Sweet or mochi rice •

Regular Japanese rice or leftover cooked rice • Water • Salt

Chicken carcass • green part Green onion or scallion • skin, etc as much (to taste) Ginger • packet or (Store-bought chicken soup stock) • Rice • portions Chicken thigh • Burdock root • pack Maitake mushrooms • as much (to taste) Chinese cabbage • Japanese parsley • packet Shirataki noodles • as much (to taste) Green onion or scallion •

Shiratamako • Silken tofu • Crab-flavored processed fish sticks • leaves Shiso leaves • pieces Cheese (cut into squares) • Mentsuyu (diluted; about the same as for soba) • ●Katakuriko • ●Water • Shichimi spice • Toasted sesame seeds

chicken breast or on bone • mushrooms • coconut milk • carribean chicken paste • long grain rice • onion • dumpling mix • sugar • parsley, all spice, chicken stock & dill • salt & pepper

wonton wrappers • vegetable oil • cooked white rice • texturized soy • soy sauce • red onions (diced) • jalapeños (diced) • green onion (sliced) • carrots (pealed and diced) • Salt and pepper to taste • vegetable broth • tsps of red pepper flakes •

chopped garlic • cooking oil • sliced wonton (or shu mai) • sliced fish balls • chopped Chinese cabbage (or any greens) • oyster sauce • fish sauce • chicken or mushroom seasoning powder (to taste) • sambal sauce (optional) • chilli flakes (optional, add more if you like it spicier) • water • sesame oil •

Zucchini grated with skin • Handva flour kanki korma flour (it is a flour made by grinding rice and lentils together in proportions) • oil • turmeric haldi • asafoetida /hing • dry ginger powder or 1 tsp ginger paste • red chilli powder • sugar I have used raw sugar • yoghurt curd/dahi (1/2 tbsp more if needed. I have used homemade curd /yogurt) • salt • oil for greasing the plate and to sprinkle over the muthia log while cooking • For tempering •

Chicken legs and thighs • Shrimp (Ideally mix of large and small) • Chicken Sausage (slice up into small pieces) • Blue crab (optional) • Celery (chop up into small pieces) • Onion (chop up in small pieces) • Bell Peppers (chop up into small pieces) • Vegetable Oil • Flour • Old Bay Seasoning • Season Salt • Garlic Powder •

net weight Taro root • Hanpen • Katakuriko (for the rice dumplings) • Imitation crab meat • pack Daikon radish sprouts • Water • ◎Dashi stock granules • ◎Mirin • ◎Soy sauce • ◎Salt • each Katakuriko and water • Vegetable oil (for deep frying)

Mochi rice • ◎Nagaimo • ◎Tarako • ◎Chikuwa • ◎Katakuriko • ◎Mayonnaise

Kabocha squash with the insides removed • Shiratamako • Water • Kabocha squash with the insides removed • Water • Milk • Sugar • White miso

Potatoes • Salt • Katakuriko • Decofuri (colored rice seasonings) or food colourings

FILLING • Olive oil • onion chopped • potato cut into 1/2 inch cubes • fennel seed • uncooked long grain rice • trout fillet • nutmeg • salt and pepper • chopped dill • DOUGH • large eggs •

bread flour • cornstarch • salt • hot water (60–70°C) • cold water • extra cornstarch (for dusting) • For the Filling: • cooked glutinous rice • ground lamb • small onion, finely chopped • scallions, finely chopped • carrots, finely chopped •

Salted egg yolk • cup Sticky rice • dried mushroom • for wrapping

glutinous rice • One. salted egg yolk • Salt • sugar • to wrapped around • boiled peanut

sticky rice • salted egg yolk • Red bean • Pork or chicken meat