Hiroko Liston

Savoiardi (Sponge Fingers) • Cocoa Powder for dusting • Espresso *OR 1 cup Hot Water and 2 tablespoons Instant Coffee Granules • Marsala Wine *OR Rum, Brandy, etc • Egg Yolk • Caster Sugar • Plain Flour • Milk • Mascarpone • Thickened Cream *whipped • Egg White *FIRMLY whipped

Dry Rice Paper • Oil for cooking • Chicken Mince *Chicken Breast Mince recommended as it can be cooked very quickly • Grated Ginger *OR Garlic if you prefer • Salt • Ground Pepper OR Chilli as required • Some finely chopped Spring Onion • *Note: To soften the mixture, you can add some Egg as well, but NOT a whole Egg

Cooked Japanese Short Grain Rice • & 1/2 cups Water • Salt to taste • Glutinous Rice Flour *about 6 tablespoons • Warm Water • Salt *optional • *Note: You can use store-bought Mochi instead. Cut 1 to 2 blocks into 1-2cm cubes

Pork Belly Block *The block that I used today weighed 1.1kg including rind • Salt • Water • small pieces Ginger *thinly sliced • Garlic *crushed • Spring Onion *cut into the length that fit in the pot • Sake (Rice Wine) *If you don’t have it, don’t worry • Soy Sauce *optional • *Note: You need Kitchen Strings

Butter *plus extra • Honey *plus extra • Salt • Egg *OR 2 tablespoons Milk • *Note: Mug Cake made with Egg has superior texture, but Milk can be used • Self-Raising Flour • Toasted Almond Flakes *optional

Cream Cheese *about 1/4 of a block • Caster Sugar • Rum *OR a few drops Vanilla Extract • Matcha Powder • Egg • Self-Raising Flour *I added 3 tablespoons

(*180ml cup) Japanese Short Grain Rice • Dashi Powder *I used Katsuo (Bonito) Dashi • Soy Sauce • Sake (Rice Wine) *optional • grated Ginger • ‘Abura-age’ (Fried Thin Tofu) *cut into small pieces • *Note: You can use 30-40g Tofu Puffs • Cabbage *juicy and sweet inner parts recommended • Salt • Finely chopped Spring Onion *optional • Toasted Sesame Seeds *optional

Mackerel in Brine *drained • Miso *I used dark colour type • Sugar • Mirin • grated Ginger • Egg • Salt • Mirin • serving warm Cooked Rice • Finely chopped Spring Onion • Toasted Sesame Seeds

Wombok *cut into 2cm wide pieces • Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder • Sake (Rice Wine) • grated Ginger • Soy Sauce • Salt & White Pepper • Potato Starch *mixed with 1 tablespoon Water • Egg *whisked • Spring Onion *finely chopped

Glutinous Rice Flour *OR Japanese ‘Shiratamako’ Flour • Warm Water *plus extra • ‘Tsubu-an’ (Sweet Azuki Paste) *softer texture preferred

serving Spaghetti • Salt for cooking Spaghetti • Nattō *sauce and mustard are most likely included in the container • Spring Onion *finely chopped • Kimchi with juice *cut into bite-size pieces if large

serving Capellini (Angel Hair Pasta) *I cooked 100g today • Salt for cooking Capellini • thinly sliced Pork Belly *cut into bite-size pieces • Salt & White Pepper • Potato Starch • small Eggplant *about 120g, cut into bite-size pieces • Oil • Finely chopped Spring Onion • Shichimi (Japanese Chilli Spice Mix) *optional • Water • Dashi Powder *Katsuo (Bonito) Dashi recommended • Soy Sauce *plus extra •

Dried Black Fungus • Cabbage • Garlic *finely chopped • Dried Chilli (sliced) OR 1/4 teaspoon Chilli Flakes • Sesame Oil *OR Oil of your choice • Toasted Sesame Seeds • & 1/2 tablespoon Soy Sauce • Mirin • Sake (Ricer Wine) *OR Water • Dashi Powder *OR other Stock Powder • Potato Starch

Frozen Diced Mango *OR diced Fresh Mango flesh • Coconut Milk • Caster Sugar *OR use your favourite sweetener • *Note: If you use Fresh Mangos that are very sweet, reduce the amount of Sugar. Start with 2 tablespoons, then add extra if required • Lemon Juice *OR Lime Juice, Pineapple Juice, plus extra

(*180ml cup) Rice • Chicken Fillets OR Mince *other Meat can be used • Garlic *finely chopped • small piece Ginger *finely chopped OR grated • Oil • chopped Vegetables • *Note: I used Onion, Carrot, Red Capsicum, Beans. Other suggestions include Mushrooms, Cabbage, Peas, Edamame, Corn Kernels, Broccoli Stem, Cauliflower, etc • Curry Powder • Soy Sauce • Mirin *OR Ketchup is also nice • Salt *alter the amount to suit your taste • Eggs *optional

serving Cooked Udon • thinly sliced Pork Belly *cut into bite-size piece • small clove Garlic *chopped • Spring Onion *cut into 3cm long pieces • Sesame Oil • Chicken Stock *OR 300ml Water and 1 teaspoon Asian Chicken Bouillon Powder • Gochujang (Korean Spicy Miso) *add more if you like • Salt, Soy Sauce OR Miso *optional, only if more saltiness is required • tablespoonfuls Kimchi *cut into bite-size if large • Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional

& 1/4 cups Plain Flour (All Purpose Flour) *plus extra • Salt • melted Butter • Hot Water • Oil for cooking *You can use Butter for cooking

Gelatine Powder • Water • Strong Tea of your choice • Sugar *alter the amount to suit your taste

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)

Milk • Caster Sugar *OR Condensed Milk • Matcha Syrup • Sweet Azuki Paste *optional • *Note: If you want to make 1 serving only • Matcha Powder • heaped tablespoon Caster Sugar • Boiling Water