In a mixing bowl, add Sugar, Dark soy sauce, Light soy sauce, Oyster sauce, Ketchup, and Worcestershire sauce. Mix them well and set them aside.

In a flat pan or iron plate, Drizzle some oil and start placing sliced chicken and stir fry them till it turns golden brown.

Now add sliced Onions and spring onion whites and saute for 2 mins.

To this add Carrots, Shitake mushrooms, and saute them till the mushrooms are cooked.

Now add the chopped cabbage and cook till they are tender.

In a large bowl, add boiling water. Add the yakisoba noodles into the water and loosen the noodles with the help of tongs. Drain off the water once the noodles loosened.

Make some space on the pan, and add the soba noodles and give it a toss with the help of tongs.

Add the yakisoba sauce and give them a good toss. Let the noodles sizzle on the pan.

Add the spring onion greens and black pepper powder. Mix and combine them all well

Mix all-purpose flour, sugar, salt, and baking powder in a mixing bowl.

In the bowl with the dry ingredients, whisk in grated Nagimo/Chinese yam and Dashi. Let it rest for 30 minutes. To make it vegetarian, substitute Dashi with Kombu Dashi. If you don't have Chinese Yam, beat egg whites or add more baking powder for a fluffy texture.

After 30 minutes, add Pickled ginger, Tenkasu (Tempura scraps), and Eggs to the batter and whisk well.

Combine chopped cabbage with the batter well to make the Okonomiyaki mix.

Pour small portions of the Okonomiyaki mix onto a pan drizzled with oil and shape it into a round shape. Cook both sides for 2-3 minutes until the crust is golden brown. Cover while cooking.

The Okonomiyaki is ready. Top with Katsuobushi, spring onions, Okonomiyaki sauce, and Kewpie mayonnaise.

In a wok, Drizzle some Oil and place chicken thigh pieces one by one. Pan sear the chicken until golden brown.

To the chicken, will now Add the Onions and allow it to cook till light golden brown.

Once the onions are well cooked, we will add Potatoes, Carrots and Mushrooms and sauté it on medium flame for 2-3 mins. Later add Salt ,Pepper and chicken broth.

Cover the Stew and allow it cook until the potatoes are tender.

We will now remove 1/2 cup of the stew soup and set it aside. We will need this for making Béchamel sauce.

In a sauce pan, we will add 3 tbsp of butter. Once its slightly melted we will add 3 tbsp of All purpose flour. Remember to stir away immediately and not let it burn.

To this we will add Warm milk in portions and keep stirring to avoid lumps. Once whole milk is added and the sauce is lump free and flowy, we will add Pepper, Salt and the stew soup that was kept aside earlier. Stir it well and the sauce is now ready.

Pour the sauce into the stew and give it a good mix and allow it to cook for a min. Finally add the blanched florets to the stew.

Japanese Cream Stew is now ready to be served with some hot steamed rice.

In a bowl, place 3 boiled eggs ( Boiled for 8-12mins), and mash with a fork. Try to mash egg whites into small pieces.

To this add ¼ tsp sugar, freshly ground black pepper and ¼ tsp salt.

Add 2 Tbsp mayonnaise and 2 tsp Milk and mix very well.

Spread the butter on both sides of bread.

Now evenly distribute the egg salad on one side of the bread.

Put the other slice of bread on top and place a plate on top of the sandwich. Set aside for 5 mins.

Cut the sandwich into half and Tamago Sando is ready to serve.

In a pan, Add in Oil and Chopped Onions. Saute the onions till light brown.

Add in chopped garlic and saute it for a minute. After sauteing for a minute, add in all-purpose flour, Japanese curry powder and Garam masala(optional). Mix it all together.

Add in some vinegar, chicken stock, apple juice, ginger, and Carrot. Cook them for 2 to 3 mins

In a bowl, add 2 tbsp of Corn starch and 2 tbsp of water. Mix it well. Add this corn mixture and salt into the curry and allow it to cook for 10 mins. The curry is now ready.

Frying the Chicken - Slice the Chicken Breast lengthwise.

Sprinkle some salt on the Chicken.

Dip the Chicken slice on the All-purpose flour first. Then Dip it into the beaten eggs. Lastly, Dip the chicken into the Panko breadcrumbs. Repeat this on Both sides for 2 chicken slices.

Deep Fry this coated chicken slices into the oil on both sides till it turns golden. Once cooked, remove it from the oil and sprinkle some salt on top of the chicken.

Cut the chicken into small pieces and top it onto the steamed Jasmine rice. Serve the Curry along with the chicken and Rice.