Ingredients

• Pork bones (neck, feet), water, aromatics (ginger, garlic, green onion)
• Chashu: pork belly, soy, mirin, sugar. Ramen noodles, soft-boiled eggs
• Toppings: nori, menma, green onion, sesame. Tare and fat for seasoning

Instructions

1. Blanch pork bones, then simmer 8–12 hours until broth is milky and rich
2. Braise pork belly for chashu. Marinate eggs. Make tare (soy-based seasoning)
3. Cook noodles. Assemble: tare in bowl, hot broth, noodles, chashu, egg, nori, scallions

Ingredients

• Dough: flour, hot water. Filling: ground pork, shrimp, cabbage, ginger, garlic, soy, sesame oil
• Dipping: soy sauce, rice vinegar, chili oil, green onion

Instructions

1. Make dough, rest. Mix filling. Roll wrappers or use store-bought
2. Fill, pleat, seal. Pan-fry until golden bottom, add water, steam with lid. Or steam only
3. Serve with dipping sauce

Ingredients

• Chicken thigh, cornstarch, soy sauce, rice wine, vinegar, sugar
• Dried chiles, Sichuan peppercorns, peanuts, garlic, ginger, green onion

Instructions

1. Marinate chicken in soy, wine, cornstarch. Mix sauce: soy, vinegar, sugar, stock, cornstarch
2. Stir-fry chiles and peppercorns, add chicken until cooked. Add garlic, ginger
3. Pour in sauce, add peanuts and scallions. Toss. Serve with rice

Ingredients

• Sushi-grade salmon, soy, sesame oil, rice vinegar, ginger, green onion
• Sushi rice, avocado, edamame, cucumber, nori, sesame seeds. Sriracha mayo optional

Instructions

1. Cube salmon, marinate in soy, sesame oil, vinegar, ginger, scallion. Chill
2. Cook and season sushi rice. Slice avocado, blanch edamame
3. Layer rice in bowl, top with poke, avocado, edamame, cucumber, nori, sesame. Drizzle sriracha mayo

Ingredients

• Rice noodles, tamarind paste, fish sauce, palm sugar, shrimp or tofu
• Egg, bean sprouts, peanuts, lime, garlic

Instructions

1. Soak noodles. Mix tamarind, fish sauce, sugar for sauce. Have everything ready
2. Stir-fry shrimp/tofu, push aside, scramble egg. Add noodles and sauce, toss
3. Add bean sprouts, peanuts. Serve with lime and extra peanuts

Ingredients

• Dashi (kombu + bonito or instant), white or red miso
• Silken tofu, dried wakame, green onion. Optional: enoki, nori

Instructions

1. Make dashi or use instant. Soak wakame in water 5 min, drain
2. Heat dashi, don’t boil. Dissolve miso in a ladle of broth, add back to pot
3. Add cubed tofu and wakame. Heat gently. Top with scallions. Serve immediately