1 tbsp of takoyaki sauce (or okonomiyaki)
1 tbsp of Japanese mayo
aonori and bonito flakes
Cut potato to 4 chunks and heat them in the microwave for 5min.
Mix sauce and mayo and put potatoes in the sauce.
Sprinkle aonori and bonito flakes
1 tsp of sugar
Cut chicken skin, cover them with katakuriko, fry them in the pan till they get crispy.
Tempura batter mix and water (mix less water as nori will be too soft with too much water)
Cover Nori with tempura batter mix and deep fry, put inure for topping.
1 spring onion
1tbsp of sake
Mix all the condiments with spring onions you have cut
Cut konjac to the size you can put on the sticks and also cut the surface of konjac.
Fry konjac for bit, and put them on the sticks.
Mix all the condiments (apart from soy sauce) to make sauce.
100g of cream cheese
20g of sugar
1tbsp of Fresh cream
1tbsp of Matcha powder
Leave cream cheese in room temperature before you make.
When it is soft, mix it with marked condiments apart from gelatine.
Mix gelatine with boiled water (1.5tbsp) then mix with cheese.
Put them on crackers and ankle, leave them in the fridge for a while.