For the chicken:
4 chicken legs (or breasts)
1-2 eggs
Flour to cover the chicken

For the western vinegar sauce:
4 Tbsp soy sauce
6 Tbsp sugar
5 Tbsp vinegar
Pepper to taste (for adults)
1 tsp ketchup (for children)

For the tartar sauce:
1-2 hard-boiled eggs (if you like)
1/4 onion (if you like)
1/3 cucumber or pickle (if you like)
5 Tbsp mayonnaise (if you like)
1 Tbsp ketchup (if you like)
Salt & pepper to taste
1 tsp parsley
1 tsp lemon juice
1 tsp mustard grains

1. Chicken
   1. Cut the chicken into bite-sized pieces
   2. Salt and pepper to taste
   3. Roll chicken in the flour and dust off
   4. Dip the chicken in a beaten egg(s)
   5. Fry the chicken until cooked
2. Western Vinegar Sauce
   1. put sugar, soy sauce and vinegar into pan and put any piece of ginger, onions and carrots and boil
   2. if you want, you can add red pepper for adults and ketchup for kids
3. Marinade fried chicken in the western vinegar sauce to give it moisture and flavor
4. Make a Tartar Sauce
   1. Chop Boiled eggs and onions and cucumber (if it is good pickles), and add salt and pepper and ketchup and mayonnaise
   2. If you have the chopped parsley and lemon juice, whipped cream and mustard, whisked together and added to the above mixture, that makes it taste much better.
5. Put the tartar sauce over the chicken
6. Eat it

Recipe Summary
Prep Time: ˜15 minutes
Cook Time: 15-20 minutes
Yield: serves 3

300 g pork belly (Bara)
2 Tbsp sake
1 Tbsp soy sauce
1 onion
* 2 Tbsp okonomiyaki sauce
* 2 Tbsp soy sauce
* 2 Tbsp sake
* 2 Tbsp mirin
* 2 Tbsp ketchup
* 1 tsp sugar
* 2 pieces of ginger (ground)
* 1 Tbsp heavy whipping cream

1. Cut the pork into 2-inch pieces and mix with the sake and soy sauce for the base taste
2. Cut the onion into 1/4-inch slivers and sauté over medium / medium-high heat
3. Mix all * and boil
4. Put oil into the pan and stir in pork and onion
5. Cook until pork and onion are done

Recipe Summary
Prep Time: ˜10 minutes
Cook Time: 10 minutes
Yield: serves 2

Warabimochi
2 Tbsp warabi (bracken) starch
2 Tbsp water

Kinako topping
Kinako (soybean flour) to taste
Sugar to taste (usually ˜1 to 3 ratio, sugar to kinako)

1. Mix the starch with the water
2. Cook over low heat until boiling, stirring continuously
3. Once the mixture is white and sticky, remove from heat
4. Drop a spoonful at a time of the warabimochi into a bowl of ice cold water
5. After sitting in the water for a couple minutes, remove from the water and top with kinako

Use a 7-inch spring-form pan

1 cup graham cracker crumbs
3 tablespoons unsalted butter

1 cup cream cheese
1/2 cup granulated sugar
2 eggs
1 cup heavy cream
3 tablespoons sifted all-purpose flour
1 tablespoon lemon juice

1. Make sure the butter and cream cheese are at room temperature. Line the cake pan with wax paper.
2. Put the graham crackers in a plastic bag and crush with a rolling pin.
3. Soften the butter and mix with the graham cracker crumbs.
4. Pour the graham cracker mix into the bottom of the pan and press down lightly to make the base. Preheat the oven to 340 F.
5. In a bowl, beat the cream cheese, with an electric mixer until soft, then add the rest of the ingredients, in order, mixing  each one thoroughly first before adding the next.
6. Continue until the mixture thickens, then pour into the cake pan, on top of the graham cracker base. Bake in the oven for 45-50 minutes. Remove and leave to cool.
7. Once it has cooled, remove from the pan, discard the lining, and leave on a rack to cool completely.

1 quart fresh strawberries, washed, stemmed and quartered
1 1/2 cups granulated sugar
4 cups half-and-half
1 cup granulated sugar
1/2 vanilla bean, split in half and scraped
6 egg yolks

1. In a food processor or blender, combine the strawberries and 1/2 cup of the sugar. Process until smooth.
2. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer.
3. In a small mixing bowl, whisk the egg yolks until smooth.
4. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth.
5. Add the yolk mixture to the saucepan of liquid and whisk until incorporated.
6. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
7. Remove from the heat and stir in the strawberries. Whisk until smooth.
8. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
9. Cool the mixture completely.
10. Process the mixture according to the ice cream machines’ instructions.