• Start by preparing your vegetables. Peel ¼ carrot and roughly dice it into small cubes. Cut 1 green bell pepper and 150 g green cabbage to a similar size.
  
• Cut 150 g yakisoba noodles (pre-steamed) block into strips about 1-2cm thick.
  
• Finely chop 150 g thinly sliced pork belly into small pieces by rocking your knife back and forth in different directions. Alternatively, use ground pork.
  
• In a bowl mix 1 tbsp Worcestershire sauce, ½ tbsp oyster sauce, 1 tsp tomato ketchup, ⅛ tsp smoked paprika powder and ⅛ tsp Japanese style curry powder. Set by the stove for later.
  
• Heat a non-stick pan on medium and add 1 tsp cooking oil. Once hot, add 1 clove garlic and the pork belly. Season with 1 pinch salt and pepper and fry until the fat starts to render out. Then, push the pork to one side, increase the heat to high and add the noodles. Fry undisturbed until crispy, then flip the noodles and repeat on the other side. Stir the pork occasionally to prevent burning.
  
• Add the vegetables along with another sprinkle of salt and mix well.
  
• Add 150 g cooked Japanese short-grain rice, 1 tsp Chinese-style chicken bouillon powder, ¼ tsp dashi granules and ½ tbsp sake. Stir fry until the rice separates and everything is evenly distributed.
  
• Pour the sauce into the pan and stir until all the ingredients are lightly coated.
  
• Pour 1 tsp Japanese soy sauce (koikuchi shoyu) around the edge of the pan, then stir fry for another minute. If your pan is quite shallow, make a space and pour the soy sauce directly onto the pan, let it darken slightly before mixing it into the rest of the ingredients.
  
• Add 3 tbsp tempura flakes (tenkasu) and mix thoroughly before removing the pan from the heat.
  
• Transfer to serving plates and drizzle with a touch of toasted sesame oil. Top with bonito flakes (katsuobushi), aonori (dried green seaweed powder), red pickled ginger (benishoga) and sunny-side-up eggs (optional). Enjoy!
  

• Take 300 g green cabbage and tear the leaves into large bitesize pieces into a large mixing bowl. Sprinkle with 1 tsp salt over the leaves and massage until evenly covered. Rest for 10-15 minutes.
  
• While you wait, take a small saucepan and add 4 tbsp water, 1 tbsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp honey, ½ tsp sugar, ½ tsp salt, ½ tsp lemon juice, ½ tsp garlic paste and ¼ tsp ground black pepper.
  
• Mix well and transfer the pot to the stove. Heat on low and gently simmer for about 2 minutes.
  
• Take a small bowl and mix 1 tbsp water and 1 tsp potato starch (katakuriko) together to make a slurry.
  
• Pour the slurry into the pot while whisking continuously. Keep stirring until the sauce has thickened slightly. Once it reaches the consistency of maple syrup, take the pot off of the stove and leave it to cool.
  
• Take the cabbage and gently squeeze to release excess water. Discard the water and place the cabbage in a clean bowl (no need to rinse or wash). Pour the warm (not hot) dressing over the cabbage and mix until evenly covered.
  
• If time permits, cover and refrigerate for 30 minutes before serving. Sprinkle with toasted white sesame seeds and enjoy!
  

Preparation (approx 35 minutes)

• Soak 2 dried shiitake mushrooms in 350 ml water for 30 minutes.
  
• Place 150 g thinly sliced pork in a bowl with 1 tsp grated ginger root and 1 tbsp sake. Mix well, cover and refrigerate for 30 minutes.
  
• Use this time to prepare the vegetables. Roughly cut ⅛ green cabbage, thinly slice ½ carrot, roughly cut 5 slices kamaboko fish cake, and finely chop 1 clove garlic and 1 thumb ginger root.
  
• If using ramen noodles (instead of crispy sara udon noodles), boil 2 ptns ramen noodles for a little less time than the packaging states. Drain and rinse with warm water to remove excess starch.
  
• Shake thoroughly to remove excess moisture, then place them in a bowl and toss with 2 tbsp toasted sesame oil until fully coated.
  
• Heat a non-stick pan on medium. Once hot, add the noodles and fry until crispy on both sides (approx 4-5 minutes on each side). Avoid mixing them too much as this can prevent them from crisping up.
  
• Once crispy, transfer the noodles to serving plates.
  
• After 30 minutes, remove the rehydrated shiitake mushrooms from the liquid, this is now shiitake dashi – save this for the next step. Cut the stems off of the shiitake and thinly slice the caps before placing them with the other vegetables.
  
• To the shiitake dashi, add 2 tbsp sake, 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp oyster sauce, 1 tsp sugar,1 tsp Chinese-style chicken bouillon powder and ¼ tsp dashi granules. Mix well and set by the stove.
  

Cooking

• Heat a wok on medium and drizzle in 1 tsp cooking oil. Sauté the finely chopped garlic and ginger until fragrant.
  
• Add the marinated pork and sprinkle with 1 pinch salt and pepper. Fry until lightly browned.
  
• Once the pork is no longer pink, add the cabbage, carrot, kamaboko and shiitake mushrooms. Add another 1 pinch salt and pepper and stir fry until the cabbage has softened slightly.
  
• Pour the sauce into the wok and add 100 g bean sprouts and 6 quail eggs. Mix well and simmer for 3 minutes. While you wait, mix 1 tbsp potato starch (katakuriko) and 3 tbsp water in a small bowl to make a slurry.
  
• After 3 minutes, pour the slurry into the wok and stir over the heat until the mixture is slightly thick and glossy, but still pourable. If it becomes too thick, add a little water to loosen it.

  Once thickened, drizzle with ½ tbsp toasted sesame oil and remove from the heat.
  
• Pour the mixture over the top of the plated crispy noodles, and serve immediately. Enjoy!
  

• Take a large pot and add 600 ml dashi stock, 2 tbsp sake, 1 tbsp mirin, 3 tbsp Japanese light soy sauce (usukuchi shoyu), ¼ tsp salt and ½ tsp grated ginger root. Mix it well.
  
• Add 200 g potherb mustard (mizuna), 4 leaves Napa cabbage, 2 fresh shiitake mushrooms, 2 sheets fried tofu pouch (aburaage) and 300 g thinly sliced pork belly to the cold broth, then place a lid on top and heat on medium.
  
• Bring the broth to a simmer and cook with the lid on for about 10 minutes, or until the pork is cooked through and the vegetables are softened to your liking.
  
• Grate ½ daikon radish using a Japanese oroshi grater. (Alternatively, you could use a microplane grater or similar fine grater.) Once grated, squeeze out the excess water.
  
• Once all your ingredients are cooked, add the grated daikon to the pot and sprinkle with 2 tbsp finely chopped green onions and ground black pepper. Drizzle with 1 tbsp toasted sesame oil.
  
• Serve and add yuzu kosho or Japanese chili powder (shichimi togarashi) to taste. Enjoy!
  

• Heat a frying pan on medium-low and add a small drizzle of cooking oil. Once hot, add 1 rasher bacon and fry until crispy and brittle. This should take about 8-10 minutes, turning halfway through.
  
• While the bacon cooks, roughly cut ¼ green cabbage into large pieces and place them in a microwavable bowl with 1-2 tbsp water. Cover tightly with plastic wrap and microwave for 3 minutes at 500W. (Alternatively, boil water and cook the cabbage leaves in a steaming basket for 3 minutes on high.)
  
• To make the sauce, take a large mixing bowl and add 1 tbsp toasted sesame oil, 1 tsp chili oil (rayu), ½ tsp Chinese-style chicken bouillon powder, ½ tsp garlic paste, ½ tsp oyster sauce, ¼ tsp salt and 1 pinch ground black pepper. Set aside for later.
  
• Once the bacon is cooked through, remove it from the pan and crumble it into a separate bowl.
  
• Crush 6 roasted almonds into small pieces and place them in the bowl with the bacon. Then, add 3 tbsp crispy fried onion, 3 tbsp bonito flakes (katsuobushi) and ½ tbsp toasted white sesame seeds, and mix well.
  
• Place the cabbage into the mixing bowl with the sauce ingredients. Rest for a few minutes until cool enough to touch.
  
• Use your hands to mix the cabbage leaves and sauce. It's important to use your hands here to ensure the ingredients are well mixed and evenly coating all of the cabbage leaves.
  
• Place in a serving bowl and sprinkle the furikake over the top right before serving. Enjoy!
  

• Break off the leaves of 400 g Napa cabbage and lay one on a chopping board. Take 300 g thinly sliced pork and place one slice on top of the cabbage.
  
• Continue to layer the napa cabbage leaves and pork belly slices in stacks of about 6 layers each.
  
• Cut each stack into roughly 5cm (2 inch) pieces.
  
• Arrange each stack around the edge of your cooking pot. Start with the edge of the pot and work your way into the middle.
  
• Pour 400 ml dashi stock, 100 ml sake and ½ tbsp toasted sesame oil around the pot, then sprinkle with 1 tsp Chinese-style chicken bouillon powder and ground black pepper to taste.

  Place the pot over a medium heat and bring to a boil. Once boiling, lower to a simmer and cover with a lid. Simmer for 20 minutes.
  
• Serve with ponzu sauce for dipping. You can also add grated daikon radish (daikon oroshi), Japanese chili powder (shichimi togarashi) and/or yuzu kosho to taste. Enjoy!
  

• Cut 300 g boneless chicken thigh into bitesize pieces. In a large bowl, combine all of the marinade ingredients (2 tbsp yellow miso paste (awase), 2 tbsp mirin, 2 tbsp sake, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp grated garlic, 1 tbsp grated ginger root, 1 tsp sugar, 1 tsp sesame oil and ¼ tsp chili powder) and mix until smooth. Place the chicken in the marinade ensuring it's all coated, then cover and refrigerate for 1 hour.
  
• Heat a pan on medium and add ½ tbsp cooking oil. Add ¼ green cabbage, ½ carrot and ½ yellow onions. Sprinkle with a few pinches of salt and stir fry for 2-3 minutes or until slightly softened.
  
• Add the chicken and marinade to the pan, then cover with a lid and reduce the heat to medium-low. Steam-fry for 3-5 minutes or until the chicken is cooked through.
  
• Remove the lid and increase the heat to medium. Stir fry for 1-2 minutes to reduce the sauce slightly.
  
• Garnish with chili threads and serve with a generous helping of fluffy rice. Enjoy!
  

• Bring a large pot of water to a rolling boil and blanch 12 leaves green cabbage for 1 minute. Drain the water and rest until cool enough to touch.
  
• While the cabbage leaves cool, add the broth ingredients to a saucepan and heat over medium until almost boiling. Turn off the heat and set aside for later.
  
• Lay the cooled cabbage leaves out on a chopping board and cut out the thickest part of the stem.
  
• Sprinkle 24 slices thinly sliced pork with ground black pepper on both sides and lay two slices on each cabbage leaf.
  
• Fold two parallel edges of the cabbage leaf over the pork slice.
  
• Tightly roll the cabbage and pork to create a neat package, then place them in a large pot with the seam facing down to prevent it from unraveling.
  
• Pour the prepared broth over the rolls until evenly covered.
  
• Place a drop lid on top to stop them from moving and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
  
• Carefully transfer the cooked cabbage rolls to serving plates but leave the broth in the pot. Mix 1 tbsp potato starch (katakuriko) and 1 tbsp water together in a small bowl to make a slurry, then pour it into the broth and continue to cook until glossy and slightly thickened.
  
• Pour the thickened sauce over the cabbage rolls and sprinkle with dried parsley. Enjoy!
  

• Wash 300 g Napa cabbage and cut into 1-2 inch squares. Shake thoroughly to remove any excess water.
  
• Take ½ yuzu and peel a few pieces of the skin using a potato peeler. Cut the peel and 5 g dried kelp (kombu) into thin slices.
  
• Place the napa cabbage, yuzu peel and dried kelp to a sealable freezer bag. Squeeze in the juice of ½ yuzu from earlier and add ½ tbsp salt, ½ tsp sugar, 1 tsp dried red chili pepper and ¼ tsp Japanese light soy sauce (usukuchi shoyu).
  
• Massage until the napa cabbage is evenly covered.
  
• Push the air out of the bag and seal. Place it in a container with the mouth of the bag facing up to prevent leaks.
  
• Place weights on top of the bag. I used my salt and sugar jars, but you could use anything heavy that you don't mind keeping in the fridge. Refrigerate for 24 hours.
  
• Enjoy!
  

• Preheat the griddle on medium-high, add 1 tsp cooking oil and spread it around evenly. While you're waiting for it to heat up, prepare the ingredients.
  
• Sift 2 ½ tbsp cake flour into a bowl.
  
• Add 250 ml dashi stock, 2 ½ tbsp Worcestershire sauce and ½ tbsp Japanese soy sauce (koikuchi shoyu). Whisk until smooth.
  
• Add 3 tbsp shredded dried squid (kiri ika), 1 tbsp dried baby shrimp (hoshi ebi) and 4 tbsp tempura flakes (tenkasu), and mix.
  
• Finely chop 300 g green cabbage and place it in the bowl on top of the batter mixture (do not mix).
  
• Once hot, place the cabbage on the griddle with a small amount of the batter. Mix and fry until it's slightly softened.
  
• Make a well in the center, creating a wall of cabbage. (Make sure there are no gaps.)
  
• Pour the batter into the well one third at a time. If it seems like it's going to overflow, mix the batter with the cabbage and remake the well. Repeat until all of the batter is used.
  
• Let the batter thicken slightly before mixing everything together.
  
• Spread the batter into a thin layer.
  
• Top with 30 g preferred shredded melting cheese, aonori (dried green seaweed powder) and your other chosen toppings. Continue to cook until the underneath forms a thin crust. Do not mix after this point.
  
• Scoop up and eat straight from the griddle, or divide onto plates.
  
• Enjoy!