Sake

thinly sliced beef (choose thin cuts for easy rolling; you can also use pork belly for both the stew and to make a rich broth for the noodles) • large eggs • soy sauce (Shoyu) for marinating eggs (120 ml) • sweet cooking rice wine (Mirin) for marinating eggs (120 ml) • Fresh or dried udon noodles, or ramen noodles if preferred • water (3.5 liters) • dried kelp (konbu) • sweet cooking rice wine (Mirin) (120 ml) • sake (Japanese cooking wine) (120 ml) • soy sauce (Shoyu) (120 ml) • bonito fish stock powder (Hon dashi) • chili bean sauce •

chicken • sake fruit • sweet potatoes • taro root • coconut milk (about 13.5 fl oz/400 ml) • Mushrooms • Lemongrass • Curry seasoning

garlic • equal amount of ginger (about 2 cloves worth) • dried shiitake mushrooms • egg • water (40 ml) • sake (Japanese cooking wine) • soy sauce • sugar • salt • pepper • five spice powder • garlic chives •

pork shoulder (the best cut) • liver, about 6k-7kl is enough • unsweetened milk (200 ml) • pork skin • pork fat • white wine (I use sake) • shallots • small onion • garlic • Whole black pepper to taste • oyster sauce • fish sauce •

sake (Sho Chiku Bai or similar) (about 240 ml) • rice wine (such as Kikkoman) (about 120 ml) • soy sauce (about 240 ml) • cold water (about 480 ml) • light brown sugar (about 25 grams) • firm tofu • thinly sliced beef • thinly sliced pork • mixed mushrooms (about 450 grams) • medium kabocha squash or pumpkin • tomatoes • Some assorted greens: napa cabbage, chrysanthemum greens, baby bok choy, or other Asian greens •

breadfruit (about 300 g) • fried tofu • wood ear mushroom • green onions • black pepper • seasoning powder • sugar • spring roll wrappers (rice net wrappers)