Ingredients are :1 1/4 cups self-rising flour
1/2 tsp sugar
3/4 tsp salt
1/2 cup commercial sour cream
1 egg
1 tbs vegetable oil
3 cups coarsely grated yellow squash
1 medium onion, coarsely grated
Ground black pepper to taste And the recipe is Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper, if desired. Drop mixture by tablespoonfuls into a hot greased skillet. Cook until golden brown, turning once. Drain on paper towels.

Ingredients are otatoes
Beef or pork: thin sliced
Onion
Sugar
Soya sauce
Japanese katsuo soup stock (benito)*
And the recipe is Cut the onions and potatoes in about 2×2x3cm pieces.

Cut the sliced meat in about 5×4cm pieces.

Fry the potatoes, onions, and the meat in a fry pan.
After about two minutes add water. Everything should be more or less covered with water.

Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.

Ingredients are :White Cream Filling
Butter
Flour
Milk
Canned corn
Meat potatoe filling
Potatoes
Ground beef or pork
Onion
Other Ingredients
Flour
Eggs
Bread crumbs
Korokke sauce*
Japanese mayonnaise*
Cabbage
And the recipe is Melt the butter in a fry pan and add flour.

Add the milk and stir until the sauce becomes homogenous.

Wait until the white mass is very viscose and add the canned corn.

Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.

Ingredients are ough
300 g flour
210 ml water
2 eggs
Cabbage
Possible ingredients to put into/onto Okonomiyaki
Katsuobushi*: Dried, shaved benito (katsuo)

Aonori*: Green, dried seaweed.

Leek or green onion
Beef: thinly sliced or ground
Pork: thinly sliced or ground
Chicken: breast filets
Octopus*
Squid*
Prawn
Tuna
Mushrooms
and much more…
Sauces
Brown okonomiyaki sauce*
Mayonnaise

And the recipe is Cut four large, green cabbage leaves without the hard, white core in thin strings (ca. 4 mm).

Mix the water, flour, eggs and the cabbage strings together.
You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.
Fry the dough like a pancake in a small frying pan.

Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.

Turn the okonomiyaki.
When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.

Ingredients are :Udon*
Noodle soup*: e.g. Ninben Tsuyu no moto
Kitsune Udon:
Naruto*: Fish sausage with a pink pattern when cut
Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste a little bit.

Leek or green onion
Tanuki Udon:
Naruto*
Rests of Tenpura deep frying: Crispy pieces that are left from the last time you prepared tenpura. If not available, you can cut some leek, mix it with tenpura batter and deep fry it.

Leek or green onion
Tsukimi Udon:
One egg per person
Naruto*
Leek or green onion
And the recipe is Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noudles).
Cut naruto (about 7mm thin) and leek/green onion.

Put Udon into sieve and rinse it with hot water.
Add noudle sauce into prepared hot water. Consult the bottle label about the proportion.With “Ninben Tsuyu no moto” sauce the proportion sauce-water is 1:8.
Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person)

Kitsune Udon
Decorate Udon with atsuage, cut leek and naruto.

Tanuki Udon
Put the deep fried pieces (Rests of Tenpura deep frying), naruto and cut leek onto the noudles.

Tsukimi Udon
Put the york, cut leek and naruto

Ingredients are :2 tbsp. sesame seed
2 tbsp. slivered almonds
1/2 head cabbage, thinly
-sliced
2 green onions with tops,
-chopped
1 pkg. ramen noodles, broken
-and uncooked
1 chicken breast, boiled and
-chopped

Dressing:
1/2 cup vegetable oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
Mix all ingredients together and pour over salad mixture; toss lightly.
Chill
overnight And the recipe is Toast sesame seed and almonds in oven until light brown.
Combine with remaining ingredients.

Ingredients are ough:
170 mL water
200 g strong flour

Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion

Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
Vinegar And the recipe is Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

Put a wet towel over the dough, and let it stand for several minutes.
Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Filling:
Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

Put the gyoza on the table as shown in the image.

Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Ingredients are : 3 lightly beaten eggs
3/4 c cornstarch
4 boneless skinless chicken
-breast ha
(about 1 lb. total); cut
-into strips
1/3 c cooking oil
4 c fresh bean sprouts
1 sm cucumber
1/3 c thinly sliced radishes
3 tb sliced green onions
Toasted sesame seeds
Finely chopped red sweet
-pepper
Hot cooked spaghetti or
-linguine; optional
AMAZU SAUCE
1/4 c soy sauce
1/4 c sugar
1/4 c rice or white vinegar
1 tb toasted sesame oil And the recipe is Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In
a large skillet, hear oil over medium-high heat. Add chicken, half at a
time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts
in a large amount of boiling water for 3 minutes; drain. Use a vegetable
peeler to slice cucumber into long thin strips.
Toss together bean sprouts, cucumber, radishes, and green onions; arrange
chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red
pepper. Serve over cooked pasta, if desired.

Ingredients are :1 md yellow onion; sliced
2 whole potatoes; chunked (up
-to 3)
2 carrots; diced
1 c whole mushrooms
3/4 lb beef or other meat; cut in
-bite size pcs
1 box curry roux; (japanese
-brand)
1 serving freshly cooked warm
-rice
And the recipe is Read the instruction on the box of commercial curry roux and find out what
ingredients you need first. You may increase or decrease the amount of
vegetables and meat by as much as 50% if you wish. However, the amount of
water you add should not be decreased. If the consistency of the curry stew
is too thick, adjust it by adding water at the end. The commercial curry
roux contains everything, so you do not need to add salt or pepper. Typical
ingredients are listed above.

Directions: Heat a deep pan and add one or two tablespoons of oil. Saute
the sliced onion over medium heat until it softens. Brown the meat
separately, then add it to the onion. Add water as specified, add a bay
leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms
and continue simmering. When the potates and carrots are tender add the
curry roux. Simmer gently for 15 minutes while stirring. Serve with rice

Ingredients are :2 ts vegetable oil
1 lb pressed tofu*; cubed
2 lg potatoes; peeled and cubed
2 carrots; cubed
1 c sliced daikon radish
1 onion; diced
1/2 c mirin
1/4 c miso*
1 tb sugar And the recipe is In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 minutes. In a small
bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking
liquid. Stir into the vegetable mixture.