很好吃

Material (about 11 components):

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1. 1 1/2 cups (225g) plain flour

2. 1 tsp baking powder

3. 4 eggs, lightly beaten

4. 2 tbs white (shiro) miso paste

5. 1 cup (250ml) cold soda water

6. 1/4 white cabbage, finely shredded

7. 1 zucchini, coarsely grated

8. 3 long green shallots, thinly sliced, plus extra to serve

9. 20 medium green prawns, peeled, deveined, halved horizontally

10. 1/3 cup (80ml) sunflower oil

11. Avocado wedges, Kewpie mayonnaise, baby spinach & toasted white sesame seeds, to serve

Material (about 10 components):

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1. 1 zucchini, shredded into matchsticks using a mandoline

2. 3 cups (220g) shredded green cabbage

3. 6 spring onions, thinly sliced on an angle

4. 2/3 cup (130g) rice flour

5. 2 tbs nori komi furikake (Japanese rice seasoning with seaweed and sesame seeds), plus extra to serve

6. 6 eggs

7. 1 tbs sesame oil

8. 2 avocados, quartered

9. Juice of 1 lime, plus extra wedges to serve

10. Green Sriracha, good-quality gluten-free mayonnaise and alfalfa sprouts, to serve

Material (about 9 components):

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1. 800g kingfish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces

2. 2 tbs peanut or sunflower oil

3. 6 spring onions, thinly sliced

4. 1 garlic clove, crushed

5. 2 tbs each light soy sauce, mirin and oyster sauce

6. 1 tbs fish sauce

7. 2 little gem lettuces, leaves separated 1⁄4 red cabbage (or regular cabbage), grated or shredded finely

8. 4 watermelon radishes (or red radishes), thinly sliced

9. Tonkatsu barbecue sauce (or other barbecue sauce), to serve

Material (about 14 components):

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1. 500g skinless chicken thighs, trimmed, chopped

2. 1 small onion, grated

3. 1 garlic clove, grated

4. 1 teaspoon grated ginger

5. 1 teaspoon lemon zest

6. 1 tablespoon barbecue sauce

7. 1 teaspoon caster sugar

8. 1 eggwhite

9. 1 tablespoon white sesame seeds

10. 1 teaspoon black sesame seeds (optional)

11. 1 sheet nori seaweed, cut into thin strips

12. 2 tablespoons tomato sauce (ketchup)

13. 2 tablespoons barbecue sauce or oyster sauce

14. 2 teaspoons Worcestershire sauce

Material (about 10 components):

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1. 2 tbs soy sauce, plus extra to serve

2. 1 tbs cooking sake

3. 4cm piece (20g) ginger, finely grated

4. 1 tsp caster sugar

5. 800g chicken thigh fillets, cut into 3-4cm pieces

6. 100g potato flour or cornflour

7. Steamed rice, lemon wedges, Kewpie mayonnaise, shichimi togarashi (Japanese spice mix) to serve

8. 1 tbs vegetable oil

9. 1 bunch baby bok choy, halved lengthways, rinsed

10. 2 tbs soy sauce

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Material (about 9 components):

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1. 200g fresh shiitake mushrooms, halved

2. 200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli)

3. 1/2 small Chinese cabbage, thickly sliced

4. 4 spring onions, chopped, plus extra to serve

5. 600g silken firm tofu (at room temperature), drained, cubed

6. 2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions

7. 3/4 cup (185ml) mirin (see note)

8. 3/4 cup (185ml) reduced-salt soy sauce

9. 1/4 cup (60ml) sake