| Packed Brown Sugar Brown sugar + molasses or sugar beet syrup – Calculator |
| Chinese Five Spice 6 star anise pods + 1 1/2 tsp whole cloves + 1 cinnamon stick + 2 tbsp fennel seeds + 2 tsp szechuan peppercorns |
| Szechuan Pepper Substitute Equal parts black pepper + coriander seeds |
| Galangal Substitute 1 tbsp fresh ginger + 1/8 to 1/4 tsp lemon juice |
| Fresh to dried ginger 1 tbsp fresh = 1/8 tsp dried |
| Pickled Carrots & Daikon 250 ml water + 250 ml vinegar + 15 g salt + 20 g sugar – bring to a boil while marinating julienned carrots and daikon in equal parts sugar and salt for 10 minutes – rinse the vegetables and pour on the pickling liquid |
| Pumpkin Puree Pre-heat oven to 180°C, halve pumpkin, scoop out the seeds, place cut-side down on a parchment lined baking sheet, bake for 40-60 minutes, allow to cool completely, scoop out the flesh and blend into a smooth puree, pass through a fine-mesh strainer |
| Pumpkin Spice 2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/4 tsp cloves + 1/2 tsp allspice |
| Cornstarch Substitute 3x the amount in rice flour |
| Vegetarian Dashi 800 ml water + 15x15cm kombu + 5 dried shiitake mushrooms, steep over night, heat and remove the kombi and mushrooms right before boiling |
| Chashu 3 spring onions + 2cm ginger + 1 cup sake + 1 cup soy sauce + 2 cups water + 2/3 cup sugar; roll up the pork belly, char from all sides, bring to a boil in the marinade, simmer on low heat for 2 hours while rotating every 30 minutes, refrigerate overnight |
| Ramen Eggs Soft-boil 2 eggs (6min for M, 7min for L), refrigerate overnight in 2 tbsp soy sauce + 2 tbsp mirin + 6tbsp water |
| Furikake Seasoning 2 nori sheets + 2 tbsp sesame seeds + 2 ground dried shiitake mushrooms + 1/2 tsp sugar + 1 pinch salt + 1/2 tsp soy sauce |
| Clotted Cream 400 ml heavy cream – pour into casserole, bake at 80°C for 12 hours, let cool to room temperature, then cover and refrigerate overnight, scoop off the creamy top layer, stir together and refrigerate |
| Sushi Rice Seasoning for 500g rice: 80ml rice vinegar + 3 tbsp sugar + 1 1/2 tsp salt; microwave or heat on stove until everything is dissolved |
| Sushi Rice rinse rice 3-4 times, soak for 30 min, cook in 1:1 the amount of water and a 5×5 cm piece kombu; spread on a baking tray, pour over seasoning, cut and flip with a rice paddle untill cooled |
| Basic Pasta Dough 1 part water + 2 parts 405 flour, salt, olive oil; knead for 10 minutes or until it passes the window pane test, rest at room temp for 30 minutes before rolling out – Calculator |
| Vegetarian “Beef” Broth 3 1/2 cups water + 1 tbsp veggie stock powder + 2 tbsp smoked paprika + 1 tbsp garlic powder + 1/2 tsp MSG + 1 tsp black pepper + 2 tbsp soy sauce + 2 dried shiitake mushrooms (rehydrated in 1/2 cup water) + mushroom soaking liquid + 1 spring onion or 1/2 onion |
| Basic Spätzle / Knöpfle Batter per person: 70 g flour + 1 egg + 40 ml milk |
| Oyster Sauce Lettuce 4 cloves minced garlic + 1 tbsp oyster sauce + 1 tbsp soy sauce + 3 tbsp water, brought to a boil, then tossed with blanched and ice-shocked lettuce |
| Bread Spice Equal parts caraway seeds, star anise, fennel seeds and coriander seeds |
| Cold Tofu Sauce (Liangban Dofu) 12 g soy sauce + 2 g sesame oil + 2 g sugar + 4 g garlic + 25 g pixian doubanjang – served over cold silken tofu |