1 serve Ingredients 200g-230g Chicken breast (Boneless, Skinless) 1/2 Tablespoon Carwari Cooking Sake (Sauce for serving) 1 Teaspoon Carwari Rice Vinegar 1-2 Teaspoon Carwari White Dashi 1 Teaspoon Carwari Mirin 1 Teaspoon Carwari Yuzu Kosho Green 1-2 Tablespoon Cooking liquid from the poached chicken breast (Garnish) 2-3 leaves Chinese Cabbage Wombok - Steamed or boiled Carwari Yuzu Kosho Green Method 1. Put the chicken into a microwave-safe plate. Pour Drizzle Cooking Sake

2 servies (6 skewers) Ingredients 500g Pork Belly 3-4 Spring Onions (white bottom part is better) (Marinade) 2 teaspoons Carwari White Dashi 1 teaspoon Carwari Yuzu Kosho Red Method 1. Cut the pork belly into bite sized (3-4cm wide) cubes and cut spring onions as same width as the pork. 2. Combine White Dash and Yuzu Kosho Red, the pork in a bowl. Cover and refrigerate for 30 minutes. 3. Thread 2-3 marinated pork belly cubes and spring onion onto each bamboo skewer*. 4. Heat