📝 Ingredients:

• 1.5 kg chicken wings, separated
• 1 cup potato starch
• 1/2 cup cornstarch
• 1 tsp salt and pepper
• Oil for frying
• For sauce: 4 tbsp gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp sesame oil
• Sesame seeds and green onions for garnish

👨‍🍳 Instructions:

1. Pat chicken wings completely dry
2. Mix potato starch, cornstarch, salt, and pepper
3. Coat wings evenly in starch mixture
4. Heat oil to 350°F, fry wings for 10 minutes
5. Remove and let rest 5 minutes
6. Increase oil temperature to 375°F, fry again 7 minutes
7. Mix all sauce ingredients in a large bowl
8. Toss hot wings in sauce immediately
9. Garnish with sesame seeds and green onions
10. Serve immediately while crispy

📝 Ingredients:

• 2 kg pork bones
• 1 kg pork trotters
• 1 large onion, halved
• 1 head garlic
• Large piece ginger
• 4 green onions
• 600g fresh ramen noodles
• For chashu: 500g pork belly, soy sauce, mirin
• 6 soft-boiled eggs
• Nori sheets, bamboo shoots, corn
• Sesame oil, chili oil

👨‍🍳 Instructions:

1. Blanch pork bones and trotters for 10 minutes
2. Rinse bones thoroughly under cold water
3. Place bones in large pot with 4 liters water
4. Add onion, garlic, ginger, bring to rolling boil
5. Boil hard for 12 hours, adding water as needed
6. Roll and tie pork belly, braise in soy-mirin mixture
7. Marinate soft-boiled eggs in soy sauce
8. Strain broth, season with salt
9. Cook ramen noodles according to package
10. Assemble bowls with noodles, broth, chashu, egg, toppings

📝 Ingredients:

• 400g flat rice noodles
• 300g shrimp, peeled and deveined
• 200g firm tofu, cubed
• 3 eggs, beaten
• 4 cloves garlic, minced
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 1 cup bean sprouts
• 3 green onions, sliced
• 1/2 cup roasted peanuts, crushed
• Lime wedges, cilantro

👨‍🍳 Instructions:

1. Soak rice noodles in warm water for 30 minutes
2. Mix tamarind paste, fish sauce, and palm sugar
3. Heat wok over high heat with oil
4. Fry tofu until golden, set aside
5. Cook shrimp until pink, set aside
6. Scramble eggs in wok, break into pieces
7. Add garlic, stir-fry until fragrant
8. Add drained noodles and sauce, toss well
9. Return shrimp and tofu, add bean sprouts
10. Serve with peanuts, lime, and cilantro

📝 Ingredients:

• 600g sashimi-grade tuna, cubed
• 3 cups cooked sushi rice
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tsp sriracha
• 2 avocados, sliced
• 1 cucumber, julienned
• 2 cups edamame, cooked
• Seaweed salad
• Pickled ginger, wasabi
• Sesame seeds, green onions

👨‍🍳 Instructions:

1. Cube tuna into bite-sized pieces
2. Mix soy sauce, sesame oil, rice vinegar, sriracha
3. Marinate tuna in sauce for 15 minutes
4. Prepare sushi rice, season with rice vinegar
5. Slice avocado and julienne cucumber
6. Shell and cook edamame
7. Divide rice among 4 bowls
8. Arrange tuna, avocado, cucumber, edamame on rice
9. Add seaweed salad, pickled ginger, wasabi
10. Garnish with sesame seeds and green onions

📝 Ingredients:

• For buns: 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp instant yeast
• 1 cup warm milk
• 2 tbsp vegetable oil
• For filling: 600g pork belly
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice wine
• Pickled cucumbers and carrots
• Fresh cilantro and green onions
• Sriracha mayo

👨‍🍳 Instructions:

1. Mix flour, sugar, and yeast in bowl
2. Add warm milk and oil, knead 10 minutes
3. Let dough rise 1 hour until doubled
4. Braise pork belly in soy, hoisin, rice wine for 2 hours
5. Divide dough into 12 pieces, roll into ovals
6. Fold each oval in half, let rise 30 minutes
7. Steam buns for 12 minutes until fluffy
8. Slice braised pork belly
9. Fill buns with pork, pickled vegetables
10. Top with cilantro, green onions, sriracha mayo

📝 Ingredients:

• 500g large shrimp, peeled (save shells)
• 1.5 liters shrimp or chicken stock
• 3 stalks lemongrass, bruised
• 6 slices galangal
• 6 kaffir lime leaves
• 5 Thai chilies, smashed
• 200g mushrooms, halved
• 3 tomatoes, quartered
• 4 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp Thai chili paste (nam prik pao)
• Fresh cilantro

👨‍🍳 Instructions:

1. Make stock with shrimp shells, strain
2. Bring stock to boil in large pot
3. Add lemongrass, galangal, kaffir lime leaves
4. Simmer for 10 minutes to infuse flavors
5. Add mushrooms and tomatoes, cook 5 minutes
6. Stir in chili paste
7. Add shrimp, cook until pink (3-4 minutes)
8. Season with fish sauce
9. Remove from heat, add lime juice
10. Garnish with cilantro and chilies, serve hot

📝 Ingredients:

• 3 cups sushi rice
• 1/3 cup rice vinegar
• 3 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 300g imitation crab or real crab meat
• 2 avocados, sliced
• 1 cucumber, julienned
• 1/2 cup tobiko (flying fish roe)
• Sesame seeds
• Soy sauce, wasabi, pickled ginger

👨‍🍳 Instructions:

1. Cook sushi rice according to package directions
2. Mix rice vinegar, sugar, and salt until dissolved
3. Fold vinegar mixture into hot rice, cool
4. Place nori on bamboo mat, shiny side down
5. Spread thin layer of rice over nori
6. Sprinkle with sesame seeds and tobiko
7. Flip over so nori is on top
8. Add crab, avocado, and cucumber in center
9. Roll tightly using bamboo mat
10. Slice into 8 pieces, serve with soy and wasabi

📝 Ingredients:

• 800g chicken thighs, cut into cubes
• 4 leeks or green onions, cut into pieces
• For tare sauce: 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 3 tbsp sugar
• 3 cloves garlic, minced
• 1 inch ginger, grated
• Bamboo skewers, soaked
• Shichimi togarashi (Japanese 7-spice)
• Sesame seeds

👨‍🍳 Instructions:

1. Soak bamboo skewers in water for 30 minutes
2. Make tare sauce: combine soy, mirin, sake, sugar
3. Simmer sauce with garlic and ginger until thickened
4. Thread chicken and leeks alternately on skewers
5. Brush skewers with oil
6. Grill over high heat, turning frequently
7. After 5 minutes, start basting with tare sauce
8. Continue grilling and basting for 8-10 minutes total
9. Sprinkle with shichimi togarashi and sesame seeds
10. Serve hot with extra tare sauce for dipping