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Rika's Tokyo Cuisine

Yakiniku (Japanese-style BBQ)

Yakiniku is basically a very simple dish of grilled meat. So, today's point is Rika's original sauce
that she developed through trial and error! We are sure you will be addicted to her original sauce
once you try it and then you can't stop eating!
J apanese-style BBQ

[Ingredients] *Serves 2
200g beef round
200g beef flank
200g beef sirloin
Red leaf lettuce
Boston leaf lettuce
Shiso leaves
White part of leek

[For dipping sauce] :
4 tbsp chopped leek
2 tbsp grated apple
2 tsp grated garlic
2 tsp grated ginger
6 tbsp soy sauce
2 tbsp sugar
2 tbsp sake
2 tsp honey
2 tsp sesame oil
1/2 tsp salt
Wasabi, to taste
Gochujang and vinegar, to taste
1. To make Rika's original dipping sauce, chop the leek, grate the apple, garlic and ginger. Add
the seasonings and mix well.

2. Rinse the vegetables well, and cut into hand-size pieces as needed. Thinly cut the cucumber.
Cut the white part of the leek and immerse it in cold water to crisp it, arrange on a plate.

3. Cut each part of the beef into 4mm thick slices. If the slices are a little tough, lightly pound to

4. Marinate the slices as if you are massaging. Do this 3 to 5 minutes before grilling.

5. Grill both sides until the surface gets burned.

6. Rika recommends a healthy way to eat the meat slices by wrapping with vegetable leaves.
Serve with wasabi, and the mixture of gochujang and vinegar.

Fluffy Egg Drop Soup

[Ingredients] *Serves 2
2 cups water
1 tsp granulated dashi
1 tsp nam pla (Thai fish sauce)
1 egg
10 cm piece of leek
1. Heat the water, granulated dashi, and nam pla in a saucepan.

2. Place the leek strips in a bowl, crack the egg, and beat.

3. Slowly pour the egg mixture into the gently simmering pan, wait, then turn off the heat just
before the egg mixture coagulates.

4. Ladle into a bowl, being careful not to break the egg.

Lime Sherbet

[Ingredients] *Serves 2
200 ml water
6 tbsp sugar
Lime juice from 1 lime
4 tbsp lemon juice
Minced lime peel from 1/2 lime
50 ml water
Sake, to taste
1. First completely dissolve the sugar into 200 ml water over the heat. Turn off the heat, add the
lime juice, lemon juice, and minced lime peel. Add 50 ml water.

2. Cool to room temperature, transfer into an air-tight container, and chill for 3 hours to freeze.

3. Remove from the freezer and mix it in a food processor for an even consistency. Then place it
back into the container, freeze another 1 hour and it's done.

4. Further enjoy it by drizzling over your favorite sake.

Japanese Teriyaki Hamburger Steak

Chef Tatsuo Saito shows us how to make a light, soft and healthy Japanese Teriyaki Hamburger
Steak. He serves it with Garlic Chives with Grated Daikon Radish that's easy on the digestion
and Cabbage Miso Soup.
Japanese Teriyaki Hamburger Steak

[Ingredients] *Serves 2
For the beef mix
1/2 onion, finely chopped
1 tsp vegetable oil
100g tofu
200g ground beef
A pinch of salt
A pinch of pepper
1 egg, beaten
10g panko bread crumbs
3 all purpose potatoes
1/2 carrot
1/2 broccoli
Salt and pepper
200g daikon radish,
grated and drained (see below*)
1 tsp vegetable oil
10g butter
Teriyaki sauce
40ml sake
40ml mirin (see below**)
1 tbsp sugar
2 1/2 tbsp soy sauce
*When draining daikon, reserve 50 ml of the liquid for making Miso Soup with Cabbage.

**If mirin is not available, you can make a substitute by combining 100ml white wine
with 3 tbsp honey. Use 40ml for this recipe.
1. Heat a frying-pan with 1 tsp oil and cook the onion until translucent.

2. Tear the tofu by hand into chunks and microwave for one minute to drain excess liquid.

3. To make the garnish:
Cut the potatoes, carrot, broccoli into bite-sized pieces and cook in hot water until tender. After
the potatoes are cooked, drain and return to the pan. Season with salt and pepper. Cook stirring
constantly over medium heat until powdery white starch appears on the surface.

4. Put the ground beef in a bowl with salt and pepper and mix well kneading by hand until the
mixture becomes sticky. Add tofu, egg, cooked onion and bread crumbs and mix well. Divide the
mixture into 4 patties.

5. Put the vegetable oil and butter in a frying pan over medium-low heat and saut the patties for
2 to 3 minutes, then flip them to cook 7 to 8 minutes longer.

6. Remove the patties from the frying pan. Combine all teriyaki sauce ingredients in the same
pan used for cooking patties and bring to a boil. Return patties to the pan, and cook spooning
sauce over them to create a sheen.

7. Arrange the patties on a plate and spoon the sauce on top. Arrange the garnish along side the

New Year Party / Chirashi-sushi & Deep-fried Shrimp

The most important holiday for Japanese people is January 1st, New Year's day. On that day,
they celebrate with family by eating osechi - traditional New Year foods. It is a hassle to make
an authentic osechi meal. So this time, Rika will introduce easier recipes instead. But they are
just as gorgeous as traditional osechi !

[Ingredients] *Serves 4
1 4/5 cup/360ml short-grain rice or sushi rice
2 cups/400ml water
A piece of dried kombu kelp, about 6 cm square
3 tbsp rice vinegar
2 tsp salt
2 tbsp sugar

5 cherry tomatoes
3 scallops
2 cucumber pickles
5 shiso leaves
1 avocado
1/2 lemon
3 pieces lemon peel
Toppings: Kinshi tamago
2 eggs
4 pinches salt
4 pinches cornstarch
2 tbsp roasted sesame seeds
100g ikura (salmon roe)
Soy sauce, to taste
1. Cook the rice with kombu and water. When the water boils, reduce the heat to medium and
cook for 15 minutes. Turn off the heat, and leave the rice uncovered for 30 minutes to naturally

2. Cut the toppings, such as cucumber, pickles, shiso and avocado, into 5 mm pieces. Sprinkle
the avocado with lemon juice. Cut the blanched scallops into 5 mm pieces. Mince the lemon

3. For the kinshi tamago, mix the beaten egg with salt and cornstarch, then spread evenly in a
frying pan.

4. When the surface of the omelet becomes dry and the edges begin to turn up, remove the egg
crepe, by hand and cut into 5cm long strips, stack them, then cut into very thin strips.

5. To make the sushi vinegar, combine the rice vinegar, salt, and sugar, sprinkle over the cooked
rice, and fold the rice with a cutting motion.

6. Add half of the toppings and sesame seeds. Lightly fold together.

7. Arrange the kinshi-tamago on top of the sushi rice, then sprinkle with the ikura salmon roe
and the rest of the ingredients. Finish with lemon peel.

Daikon Radish and Carrot Salad

[Ingredients] *Serves 4
10cm piece of daikon radish
10cm piece of carrot
80g canned tuna
2 packs red cabbage-sprouts
2 tbsp sushi vinegar
2 tbsp mayonnaise
1/4 tsp salt
Black pepper
1. Peel the daikon radish and carrot, then cut into thin strips.

2. Mix in half amount of the sprouts, and all of the canned tuna, and seasonings.

3. Top with the rest of the sprouts.

Deep-fried Shrimp

[Ingredients] *Serves 4
12 jumbo shrimps, thawed if frozen
Salt for rinsing shrimp
Salt and pepper
Breading: Flour (or tempura flour)
1 to 2 eggs, beaten
Bread crumbs
Vegetable oil, for deep-frying
Shredded cabbage
4 lemon wedges
2 tbsp mayonnaise, to serve
1. Peel the shrimp, leaving the tail intact. Rub with salt, and rinse in cold water.

2. Cut the tip off the spike, and gently squeeze out the excess moisture. Make cuts on the belly

3. Dry the surface of the shrimp, and sprinkle with salt and pepper.

4. Batter in this order: flour (or tempura flour), beaten eggs, and bread crumbs.

5. Fry the shrimp in 170 degree Celsius oil until golden brown. Then arrange on a plate, along
with the cabbage, watercress, and lemon wedges.

Korokke with a Trio of Asian Sauces

Rika will teach us how to make korroke, Japanese potato croquets, with her original Asian
sauces. Crispy bread crumbs outside and fluffy potato inside, with sweet onion and juicy ground
beef. Everyone from children to adults, love this combination. Korroke can be a fabulous dish for
your parties at home! So give it a try!
Korokkewith a Trio of Asian Sauces

[Ingredients] *Serves 2
2 potatoes
50g grounded beef
1 tsp vegetable oil
1/2 onion
1/2 tsp salt
1/2 tbsp sugar
Ground black pepper

1/3 cup flour
1 beaten egg
1/2 tbsp water
1 cup bread crumbs
Vegetable oil for deep-frying
Shredded cabbage, to taste
Sweet chili sauce, to taste
Curry sauce
1 tsp curry powder
2 tbsp mayonnaise
Gochujang sauce
1 tbsp gochujang
1 tsp sugar
2 tbsp soy sauce
2 tbsp chopped leek
1. Mince the onion, wrap, and microwave at 500Watts for 2 minutes. Also microwave the
potatoes, at 500Watts, for 3 minutes, per potato.

2. Place the oil in a frying pan and cook the onion and beef. Add the nutmeg and ground pepper,
stir, and turn off the heat. Add the peeled potato into the pan and mash. Season it with salt and

3. Rika is preparing, three kinds of Asian sauces. First, the Thai, sweet chili sauce. This sweet
and hot flavor, goes well with the potato. The Korean style sauce, is made with gochujang,
sugar, soy sauce, and chopped leek. Indian style sauce, is made with mayonnaise and curry

4. To finish the korroke, divide the potato mixture into six barrel shaped parts. Bread each piece,
starting with flour, then egg, mixed with water, and finally, the bread crumbs.

5. Deep-fry, in 170 oil, until golden brown. Then arrange on a plate, along with shredded

Nabe hot-pot: Shrimp and Chicken meatballs
Cucumber and Egoma Salad with Sesame Oil Dressing

Japanese people loves Nabe hot pot! Because there is a functional reason that we can eat not only
a good balance of vegetables, meat, and seafood, but also warm ourselves. Rika will teach you
her original nabe, a fusion of Taiwanese nabe and Japanese nabe.
NabeHot Pot: Shrimp and Chicken Meatballs

[Ingredients] *Serves 4
4 tbsp sesame oil
1 clove garlic
1 to 3 dried red chili peppers
40g thinly-sliced fresh pork belly
10 cups (2L) water
One 10-cm piece kombu kelp
6 g bonito shavings
5 tbsp sake (or white wine)
2 nam pla fish sauce
1 tsp sugar
6 tbsp miso

160g thinly-sliced fresh pork belly
1 bunch water spinach
100g harusame noodle (Bean vermicelli)
1 block firm tofu, about 300 g
Green onion, chopped to taste
Chili pepper, to taste

[Shrimp meatballs]
200g uncooked small shrimp, shelled and deveined
10 cm piece of leek
1/2 egg whites
1 tbsp cornstarch
1/3 tsp salt
A pinch of grated lemon peel

[Chicken meatballs]
200g ground chicken
1/2 cup minced leek
1 egg yolk
1/4 tsp salt
2 tbsp sake (or white wine)
1 tbsp grated ginger
1/2 tsp sesame oil (or olive oil)
1 tbsp cornstarch
1. Reconstitute the harusame noodles, in tepid water, and drain in a sieve.

2. Slice the garlic, and mince the chili peppers. Place the sesame oil in a pot, and cook the garlic,
peppers, and pork slices (40g), for 5 minutes.

3. Add the water, the kombu and bonito shavings, wrapped in a paper towel.

4. Make the shrimp meatballs. Rub the shrimp with salt, and rinse, in cold water. Mince the leek.
Mix the shrimp with egg whites, cornstarch, salt, and grated lemon peel in a food processor.
Combine the shrimp mixture, with the minced leek, and it's done for now.

5. Make the chicken meatballs. Combine the ground chicken with ginger, salt, egg yolk, sesame
oil, sake, cornstarch, and minced leek. Knead well, it's also done for now.

6. Take out the bonito shaving sachet and kombu. Season the stock, with the sake, nam pla,
sugar, and miso.

7. Cut the water spinach and pork slices (160g) into 5-cm lengths. Cut the tofu into bite-size

8. Arrange all the ingredients on a plate, bring onto the table, and eat by successively adding the
ingredients to the hot pot.

9. For one more enjoyable thing, add harusame noodles into the remaining soup. By sprinkling
with green onion and chili pepper, this is the "shime" dish, or finishing dish.

Rika's bean curry
Avocado and tomato salad
Shiratama-dango (Rice dumplings)

Chef Rika Yukimasa shows you a nutritious, healthy curry that allows you a well-balanced meal,
a ethnic style salad that compliments the curry and a Japanese sweet with green tea. Each dish
utilizes lots of Japanese healthy cooking ideas.
Rika's bean curry

[Ingredients] *Serves 4
1/2 onion
1/2 carrot
1 tomato
1 clove garlic
1 tbsp vegetable oil

1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp cumin
1/2 tbsp coriander
1/2 tbsp dou-bang-jiang (Chinese chili beans paste)

400g ground beef and pork mixture
1/2 cup water

1/8 cup sushi vinegar
100g canned beans
1 tbsp soy sauce
1/2 bouillon cube, crushed
1/2 tsp salt
1. Cut the onion and carrot into small pieces. Cut the tomato into bite-size pieces and mince the
garlic. Cook the onion, carrot, and garlic about for 10 minutes.

2. Using a spatula, stir the curry powder, spices, and dou-bang-jiang (or Chinese chili paste)
together, and when they are fragrant, add the ground meat.

3. When the meat is nicely browned, crumble it and combine with the vegetables. Add the
tomato and water, and cook until the water is almost gone--about 10 minutes.

4. Add the sushi vinegar, then beans, and season with soy sauce and bouillon. It's done after
simmering for 5 to 6 minutes over low heat. Pour curry sauce into a dish of cooked rice.

Avocado and tomato salad

[Ingredients] *Serves 4
1/4 head of lettuce
1 avocado
1 tomato

1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sushi vinegar

1 tsp sesame seeds
1. Cut the lettuce leaves into 2 to 3 mm thick strips. Halve the avocado and tomato, and cut each
into 7 mm thick pieces. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados
on top.

2. Scatter the lettuce onto a plate, and alternate the tomatoes and avocados on top. Sprinkle with
the toasted sesame seeds, and chill in the refrigerator.

Shiratama-dango (Rice dumplings)

[Ingredients] *Serves 4
150g mochi rice flour
3/4 cup water

1 tbsp green tea leaves
1 1/2 cups boiled water
5 tbsp sugar
1. Bring water to a boil. Have ice water ready in a bowl. Knead the mochi rice flour by adding
water little by little, until the consistency is firm, yet smooth and tender.

2. Make bite-size balls by rolling between your palms, flattening a little, and making a dent in the
center. Cook the balls in boiling water, and when they float to the top, remove and plunge into
ice water.

3. Place green tea leaves in a teapot. Pour boiling water into a bowl or another teapot and allow
to cool a little, for 1 to 2 minutes. Transfer the cooled hot water into the teapot containing the
leaves, cover, and steep for 90 seconds. Pour into a container, mix in the sugar, and chill in the
refrigerator. Pour the green tea syrup onto to a bowl of shiratama-dango, and it's done.

Sengiri-cut vegetable salad

"Yoshoku" is a unique type of cuisine where Western dishes have been adapted to suite Japanese
tastes. Let's cook one of the most popular yoshoku dishes, omuraisu with chef Rika Yukimasa!

[Ingredients] *Serves 2
Rice with soy sauce and butter
1/2 onion
2 slices of ham
300g cooked rice
2 tbsp butter
3 tsp soy sauce
1/3 tsp pepper
4 tbsp green peas

3 eggs
1 tbsp butter
3 pinches of salt
1 tsp sugar
1 tsp milk
Parsley, to taste
1. First, cook the rice, using less water than usual.

2. Cut the onion and sliced ham into 1 cm pieces and cook with a small amount of vegetable oil.
Add the butter and cook a little. Add in the rice and stir with a spatula in a cutting motion to
separate the grains. Season with pepper and soy sauce, then add green peas. Transfer the rice into
a bowl while hot and press.

3. Crack the eggs, mix with sugar, salt, and milk, and beat with a fork about 50 times. Heat a
frying pan well, then melt in the butter. Add the beaten eggs at once, and stir by drawing in
circular motion with chopsticks. Using a spatula, fold the half cooked omelet in half.

4. Cover the bowl of fried rice with a plate, and flip. Now the rice dome is molded in the plate.
Place the omelet on top. Make a cut with a knife on the omelet and open the omelet to naturally
cover over the rice. Sprinkle with minced parsley.

Sengiri-cut vegetable salad

[Ingredients] *Serves 2
1/4 head of cabbage
1/2 carrot
1/4 stalk celery
80g tuna
2 tbsp. mayonnaise
1/4 tbsp salt
Juice of squeezed 1/4 lemon
1. Cut the cabbage, carrot, and celery into 2 to 3 mm. thick, long strips. Combine all the
vegetables and dress with mayonnaise, lemon juice, salt, and canned tuna. Mound on a plate.

Oyakodon (Egg and Chicken Rice Bowl)

Chef Rika Yukimasa shows you how to cook oyakodon, chicken and egg rice bowl at home. Side
dish is sunomono, vinegar dressed salad. They give you the energy to get through the hot
Oyakodon (Egg and Chicken Rice Bowl)

[Ingredients] *Serves 2
200g chicken thigh
1/2 onion
3 eggs
2 bowls of cocked rice
Spring onion, to taste
3 tbsp soy sauce
3 tbsp sake
3 tbsp sugar
9 tbsp water
1. Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions
into 4 mm thick slices.

2. Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan.
When the mixture is warmed up, add the onion slices and cook until tender. Then, add the
chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove
from the heat.

3. Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For
the yolk, quarter each and break each quarter.

4. Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg
whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When
the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a
lid and cooking further with residual heat.

5. Place the chicken and egg over the rice and pour some of the soup on top. Sprinkle with
chopped spring onions.

Potato salad

[Ingredients] *Serves 2
2 all purpose potatoes
1/2 carrot
1/4 onion
1 cucumber
1 tsp salt for massaging onion and cucumber
1 can of tuna, drained well
3 tbsp mayonnaise or more to taste
1 tbsp sugar
Salt and pepper, to taste
1 tbsp milk
1 tbsp fresh lemon juice
1 tbsp olive oil
Dill, to taste
1 boiled egg if desired
1. Wrap each potato with a plastic wrap and microwave for 6 minutes. (3 minutes per potato in a
600w microwave). Peel while hot and mash. Peel the carrot, quarter lengthwise and cut each
wedge into 3 mm thick slices. Cover with a plastic wrap and microwave with for 2 minutes. (2
minutes per half carrot in a 600w microwave).

2. Cut the piece of onion in half, and then cut each half into thin slices. Sprinkle with 1/2 tsp salt,
massage a little, rinse under running cold water, and drain well. Cut the cucumber into thin
slices, sprinkle with 1/2 tsp salt, massage, and squeeze out any excess water.

3. Combine the mashed potatoes with carrot, onion, cucumber, and tuna. Season with the
mayonnaise, sugar, salt, and pepper. Add the milk and lemon juice.

4. Arrange the potato salad on a serving plate, and top with the dill and olive oil. (To make it
more eye appealing, sprinkle with chopped egg whites and grated egg yolks as desired.)

Onigiri rice balls

[Ingredients] *Serves 2
Just cooked rice (cooked from 360ml dried short-grain rice)
1/4 tsp sea salt
1. Moisten palms with water to prevent the rice from sticking and then sprinkle them with a little
salt. Take about 1 cup of the cooked rice and gently press into a triangle by shaping the rice with
palms, patting gently and forming with fingers. Alternately, you may use plastic wrap to form the
desired shape. Repeat process with remaining rice.

Making Ramen Noodles in Soy Sauce Broth at Home

Chef Rika Yukimasa will cook "Shoyu Ramen", Japanese ramen noodles in soy sauce broth
which have become increasingly popular and are often spotted on menus in Paris, London, and
New York. Shoyu ramen is healthy and easy to make at home.
Making Ramen Noodles in Soy Sauce Broth at Home

[Ingredients] *Serves 2
For the soy sauce broth:
200 g piece of pork loin
1 leek, green part only
6 cups water
1 tbsp soy sauce
1 tbsp sake
1 tsp sea salt
1tsp chicken bouillon powder
For the toppings:
Char Siu pork Pork loin, reserved from broth
1/4 cup soy sauce
1/4 cup sugar
1/4 cup sake
1/2 cup water
Marinated egg6 eggs
1/4 cup sugar
1/4 cup soy sauce
Buttered corn130g corn
8g butter
Salt and pepper, to taste
Boiled spinach 2 bunches of spinach
Salt, a little
Fried garlic chips, to taste
Spring onions, to taste
1. To make the soy sauce broth: Place pork loin, leek, and water in a stockpot over high heat.
When it comes to a boil, reduce heat to low and simmer for 10 minutes, skimming occasionally.
Season with the soy sauce, salt, and chicken bouillon powder then remove from heat and cool to
room temperature.

2. To make the Char Siu pork: Remove the pork loin from the broth, and cut into 7mm thick
slices. Place the sugar, soy sauce, sake, and water in a saucepan, bring to a boil, and turn off the
heat. Add the pork loin slices, stir to coat evenly and set aside for 15 minutes.

3. To make the marinated egg: In a saucepan, cover the eggs completely with water, bring to a
simmer over medium heat and then cook for 7 minutes. (As the water begins to simmer, gently
turn the eggs two to three times to center the yolk.) Peel the eggs. Combine the sugar and soy
sauce to make a marinade, place the marinade and eggs into a plastic bag, and refrigerate for 30

4. To make the buttered corn: Melt the butter in a frying pan, add the drained corn and season
with salt and pepper.

5. To assemble: Bring large amount of water to a boil in a stockpot, and cook the noodles,
separating with tongs, until the noodles are slightly undercooked. Meanwhile, warm the soy
sauce broth and pour into individual serving bowls. Drain the noodles, divide evenly into bowls,
and arrange the toppings in each bowl. Eat while hot.


Chef Yukimasa cooks Okonomiyaki, what she calls "Japanese healthy pizza." It's one of the most
popular cheap and casual dishes. She explores professional techniques for making Okonomiyaki,
and its history at an authentic Okonomiyaki restaurant.

[Ingredients] *Serves 2
1 cup / 200 ml water
1 tbsp chicken bouillon powder
1 1/2 cups / 180g flour
1/4 head of cabbage
1 potato
2 tbsp milk
2 eggs
1/2 tsp vegetable oil for each okonomiyaki
Japanese style okonomiyaki:
50 g thin slices of pork belly
3 tbsp okonomi sauce
1 tbsp mayonnaise
Aonori powdered seaweed (optional)
Dried bonito flakes (optional)
Fusion okonomiyaki:
2/3 cup uncooked small shrimp, shelled and deveined
1 tsp curry powder
Worcestershire sauce
1. To make the batter: Cut the cabbage into 7mm thick strips. Grate the potato. Combine the
water and chicken bouillon powder in a large bowl and mix well. Add the cabbage, grated
potato, flour, milk, and eggs and mix well.

2. Heat a frying pan with 1/2 tsp vegetable oil over medium high heat. Pour in the half of batter,
and spread into 2-cm thick rounds.

3. For the Japanese style Okonomiyaki: Lay the pork slices over the batter and lightly press with
a fish spatula to make sure the pork sticks to the cake, and cook for 6 minutes. Cook the other
side for 7 minutes.

4. Finally, flip once more and cook for 1 additional minute. Transfer to a plate and top with
Okonomi sauce and mayonnaise. Sprinkle with the aonori and dried bonito flakes to taste.

5. For the fusion Okonomiyaki: Lightly mix the shrimp and curry powder into the remaining
batter. Cook the cake in the same manner as the Japanese style Okonomiyaki. Transfer to a plate
and top with mayonnaise, ketchup, Worcestershire sauce according to your taste. (Other
recommended sauces are: Thai sweet chili sauce, oyster sauce, BBQ sauce, Thousand Island
dressing, etc.)