============================== HOKKAIDO MISO STREET NOODLES (For 2) 8-oz dried Udon (or Fettucine) Noodles, cooked 1/2 Tbsp Cornstarch  +  1/3 cup cold Water 1 1/2 Tbsp Canola Oil, devided +  1/2 cup fine diced Onion   +   8-oz ground Pork 1/2 Tbsp White Miso paste  + 1 Tbsp Asian Sesame Paste   -- or 1/2 Tbsp Peanut Butter + Sugar to taste 1 tsp Chili Garlic Sauce or Sriracha, to taste     +   1 minced Garlic clove    + Salt, to taste Bring a large pot of water to boil and cook the noodles 2 minutes less than listed on package instructions. Drain and rinse under cold water and set aside until use.  -- Meanwhile, whisk together cornstarch and water in a small bowl and set aside. Heat Canola oil in a wok or large skillet on medium high. When the oil is shimmering, add onions and cook, stirring occasionally, until the edges of the onion are lightly browned, 2 to 3 minutes; season lightly with salt.  Add in ground pork and cook, frequently breaking it up into small pieces with your spatula until browned in spots, 8 to 10 minutes. Stir in the miso paste and chili garlic sauce or peanut butter and sugar to taste. Mix in cornstarch slurry and bring to a boil over high heat. Adjust heat to medium-low and simmer until the sauce thickens and the meat has absorbed some of the sauce, 5 minutes.  -- Add in noodles and stir fry for 2 to 3 minutes, or until heated through and covered in sauce. Remove from the heat and stir in the raw garlic. -- Serve right away, mixing in the sauce and the noodles together while everything is still hot. ============================ JAPANESE GYOZA POTSTICKERS (20 Appetizers) 6-oz ground Pork  +   1 cup chopped Cabbage 2 Scallions, minced  + 1 Egg 1/2 Tbsp Soy Sauce   + 1/4 tsp Chili Oil 20 Gyoza wrappers  --  If gyoza wrappers are not available; cut 20 wonton wrappers into circles. 1 to 2 Tbsp Canola Oil     +   Nonstick pan spray 1/2 cup light Vegetable Broth Combine first 6 ingredients. Fill each gyoza wrapper with 1 teaspoonful of pork mixture. Fold both sides up to form a semicircle, pinching the corners and pleating the top to seal.  -- Heat 1 tablespoon oil in a large skillet sprayed with nonstick pan spray. Arrange half the gyoza in the hot pan in close rows. Fry over medium heat 2 minutes, until the bottoms are golden.  -- Add 1/2 broth. Cover pan and cook 3 minutes, until wrappers are translucent. Uncover and cook until the bottoms are crisp and pork is cooked through.   Repeat process with remaining gyoza.  Serve gyoza with a dipping sauce made of soy sauce mixed with Worcestershire sauce to taste. ========================== JAPANESE VEGETABLE CURRY (For 2) -- Serve with 2 cups cooked Rice  & 2 Fried Katsu or 1 cup stir fried Meat -- While rice cooks; fry Katsu or stir fry meat to your liking. ------- Curry ----- 1 Tbsp Canola Oil  +    1/2 Onion, chopped  +  1 minced Garlic clove  +  1/2 tsp grated Ginger 1 Large Carrot, cut in 1" chunks  +   1 large Potato, cut in 1" chunks  +    1/2 Apple, peeled and fine grated 1 to 2 Tbsp Curry Powder   +   1/2 tsp ground Cumin  +    1/2 tsp Mustard    +  1 Tbsp Ketchup 1/2 Tbsp Soy Sauce    +   1/2 Tbsp Worcestershire Sauce or Vinegar  + 1 Tbsp Orange Marmalade 2 cups Vegetable, Chicken or Beef Broth;  -- enough to cover Vegetables Sriracha or Hot Sauce, to taste -- Cornstarch Slurry to thicken Heat oil in a dutch oven or large pot over medium high heat. Add onion and saut� till it is a nice golden brown; about 7 to 10 minutes. Add in garlic and ginger, and saut� for a couple of minutes.  Stir in potato and carrot chunks, grated apple, curry powder, cumin, mustard and ketchup and stir and cook until mixture is fragrant. Stir in soy sauce, worcestershire, marmalade and  enough broth to cover vegetables and bring to a simmer and cook for 10 minutes or until carrots and potatoes are cooked to your liking. Season with Sriracha or other hot sauce, to taste.   Thicken sauce with cornstarch slurry as desired.    == To Serve:  Place a cup of cooked rice in the bottom of a each bowl. Add Curry mixture, then top with Katsu cutlets or stir fried meat and serve. ========================== KOREAN SCALLION PANCAKES ('Pajeon' w/ Spicy Dipping Sauce) (Makes 3 medium or 4 small) ------ Spicy Dipping Sauce ------ 1/4 cup Soy Sauce  + 1 Tbsp Water     +   2 tsp White Vinegar +  1/2 tsp Sesame Oil Pinch of Cayenne or to taste    -- optional:  Sesame Seeds for garnish  -----  Combine dipping sauce ingredients and divide among small bowls (1 per person). Sprinkle with sesame seeds. ----- Pancakes ----- 3 to 4 Tbsp Canola Oil, devided, for frying 1/2 cup plain Flour  +   1 Tbsp Cornstarch  _ 1/2 tsp Baking Powder +  1/2 tsp Salt, or Seafood Base 1/2 tsp Garlic Powder    +   1/2 cup Ice Cold Water  +  2 Scallions; green tops only, chopped 1/2" pieces  -- or 1/4 Onion, minced == Options: 1/4 cup fine chopped either:  Kimchi, Sauerkraut or Coleslaw or Vegetable mix of   -- or chopped Cabbage, Brocoli, Carrots, Potato, Bell Pepper -- or 1/4 cup chopped Fish or Seafood  -- or mix 1/4 tsp Black Pepper   +   1 Egg, beaten  +   1/8 tsp Sriracha or Hot Sauce, to taste Prepare a medium size bowl and add flour, cornstarch, baking powder, salt, garlic powder, onion powder and whisk to combine. Pour in the cold water and whisk until combined. The batter will be thick. Be careful not to over mix or pancake will be gummy. Let batter sit for about 10 minutes before frying. Add all the vegetables and/or with a mix of chopped fish or seafood, if using, and combine until well coated in batter.  Preheat a medium non-stick pan over medium-high heat. Once hot, add enough oil to just coat the surface of the pan. Scoop out 1/4 cup portions of batter into skillet, or as many as will fit while not touching, flatten, and fry until golden on the bottom, about 2 to 3 minutes. Once it's crispy and brown underneath, flip it over and cook it for 3 to 4 more minutes,  adding more oil to the edge of the pan as needed to keep them frying.  -- Transfer fried pancakes to a paper towel-lined plate and add more oil to coat pan and continue frying until remaining batter is done.    -- Enjoy immediately with Spicy Dipping Sauce ============================= OSAKA OKONOMIYAKI PANCAKES (w/ Crab Variation -For 4) - Serve with Okonomiyaki Drizzling Sauce 3 Tbsp Canola Oil, whisked with 1 tsp Sesame Oil 1/2 lb cooked Pork or Beef, cut in 12 thin slices  -- or add 1/2 lb cooked *Crab, Shrimp or chopped Squid 8 Tbsp Tempura Flakes or Rice Crispy cereal, divided ----- Pancakes ----- 4 large Eggs  +  2 cups all purpose Flour  +    1/2 tsp Baking Powder 1/4 tsp Stevia or White Sugar  +    3/4 cup either; Dashi or Seafood or Vegetable Broth 1 to 2 dashes Yakisoba Sauce or Soy Sauce 2 Scallions, whites and greens chopped seperately; -- reserve chopped Scallion greens for garnish 4 cups fine julienned Cabbage   -- *Replace 1/2 cup fine chopped Cabbage with 1/2 cup fine jullienned Carrot for Crab Variation ----- Toppings ----- Homemade or bottled Okonomiyaki Sauce or Mayonnaise to drizzle on pancakes. Chopped greens of 2 Scallions  and/or shaved dried Bonito flakes (Katsuobushi) -- Mix together flour, baking powder and stevia or sugar in a large bowl. Whisk in dashi or broth and Yakisoba sauce or soy sauce.  Add in scallions whites, cabbage and mix well for 30 seconds or until cabbage is coated. Add in tempura flakes or Rice Crispy Cereal, eggs and lightly mix this time, for about 15 to 20 seconds, or until eggs are just combined into the mixture. Heat 1 Tbsp canola-sesame oil mix in a medium non stick skillet, in entire bottom surface of skillet. Spoon in 1/4 of cabbage- batter mixture into skillet to form a pancake about 5 to 6" inches in diameter and about 1" inch thick. Don’t push down on the cabbage; you want a fluffy pancake. Gently lay about one-fourth of the pork or beef slices on top of the pancake, trying not to overlap. Flip pancake and finish cooking and flipping as needed until pancake is cooked through; this will take a few minutes, so keep an eye on it. Repeat making pancakes until you have used up all of the batter.  Garnish pancakes with chopped scallion greens and shaved dried Bonito flakes (Katsuobushi). Serve and enjoy! ======================== TAKOYAKI DUMPLING BALLS  (Made in a Takoyaki Mold - Makes 12 to 14) -- See Video: https://www.justonecookbook.com/takoyaki-recipe/ ----- Takoyaki Batter ----- 3/4 cup + 1 Tbsp White Flour +   1 1/4 tsp Cornstarch 3/4 tsp Baking Powder   + 1/4 tsp Salt 1 large Egg, beaten   + 1/4 tsp Soy Sauce 1 cup Dashi Broth, or as needed   -- or 1 cup either; Seafood or Vegetable Soup Stock == In a large mixing bowl, combine all-purpose flour, baking powder, salt and whisk all together. Whisk in beaten egg, dashi or soup stock and soy sauce until well blended. (mixture should have the consistency of pancake batter). Transfer batter to either a measuring cup or pitcher with a handle and spout for easy pouring, then cook: ----- Traditional Takoyaki Fillings ----- Cooked 1/2" pieces Squid or Octopus 2 Tbsp Tenkasu (Tempura Crumbs);   -- or coarse crumbs Rice Crispy Cereal 1/2 Tbsp Pickled Ginger, fine chopped Chopped Green Onion and/or Chopped Pickled Ginger == Other Suggested Fillings: 1/2 cup total either cooked or drained canned Tuna or Salmon. Or cooked and diced in 1/2" pieces; Shrimp, Mussels, Clam, Oyster, Scallops, Crab Stick    Or Egg Roll Filling Made w/ Vegetables or Kimchi, Pickled Radish, Mushrooms    BBQ Minced Pork or Chicken, Ham, Bacon, Sausage , ----- Toppings ----- 1/2 cup Takoyaki Sauce or Tonkatsu Sauce (recipes above) Mayonnaise (in squeeze bottle) , and/or Aonori (Seaweed Powder) or minced Nori 1 Green Onion, fine chopped and/or Dried Bonito Flakes == To Cook Takoyaki:  Heat the takoyaki pan to 400�F (200�C) over medium heat. Using a brush, generously oil takoyaki pan holes and connecting flat areas.  -- Use 2 pointed wooden skewers (not chopsticks) to use as flippers to turn Takoyaki balls. When you see smoke coming from the pan, pour the batter to fill the holes. It’s okay if batter slightly overflows the holes.  --Add 1 or 2 octopus pieces or 1 Tbsp Filling ingredients into each hole, depending on hole size, and sprinkle on tenkasu or cereal crumbs, pickled ginger or preferred Filling(s). The batter will slightly flow out from inside of each pan hole after adding Filling(s), but that is OK for now. After 3 minutes or so, when the bottom of the balls have hardened slightly, break the connected batter between each ball with skewers. Then turn each half ball under 90 degrees, stuffing in nearby surface batter as you are turning.  After you finish flipping, set the timer for 3 minutes abd keep turning constantly so each piece will have a nice round shape. -- P.S: If the Takoyaki grill's heat isn't equally distributed, swap the balls around to get even brown color, == Serve Takoyaki:  Transfer cooked takoyaki balls onto a plate and drizzle on takoyaki sauce, mayonnaise and a sprinkling of seaweed powder and chopped scallion and or bonito flakes and serve immediately. Be careful eating and let cool for 2 to 3 minutes as insides are still likely VERY hot!. == To Store Leftovers: Keep lefover balls in an airtight container and store in the refrigerator for 3 days or in the freezer for 2-3 weeks.