Ingredients (serves 2 - 3) -Char-siu pork- 500g Boston butt (You can use belly part which has more fat as well.) 1 Green Onion (Green part) 2 – 3 slices of ginger 1 clove of garlic -Char siu Sauce - 150ml soy sauce 100ml mirin 100ml sake 1tbs sugar 1tsp salt 50ml water 50ml boito stock soup (optional) -Boiled Eggs- 2 eggs 50% Char siu sauce 50% water ※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork. -Chicken soup- 1 chicken bone 3 – 5 chicken wings 1 green onion (green part) 2 slices of ginger water (enough to cover the ingredients in your pot) -Fish Soup- 2 cups of boiling (soft) water 10g bonito flakes 30g Japanese anchovy ※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan. -Mushroom Soup- 2 dried shiitake mushrooms 100ml water -Kombu Soup- 10g Kelp 100ml water -Clam Soup- Any types of clam you want 500ml water 50ml sake -Thick Soy sauce- 50ml soy sauce 5g kelp 5g bonito flakes Put the bonito flakes and a piece of kelp in a tea bag and soak them in soy sauce overnight. -Chicken Oil- 1 chicken skin 2g salt -Soup Ratio- fish soup: chicken soup: clam soup: Kombu soup: mushroom soup = 4 : 3 : 1 : 1 : 1