List Japansese = [
  {
    "serves": "4-6",
    "prepTime": "20min",
    "cookTime": "20min",
    "asset": "assets/countries/onepot.jpg",
    "name": "One-Pot Miso Soup",
    "items":
        "1 Heat water in a large pot over low heat.\n2 Add kombu and cook until the mixture just begins to simmer.\n3 Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5mins. \n4 Strain and set aside.\n5 Heat 31/2 cups dashi in a pot over medium heat.\n6 Add tofu and wakame; stir to combine. \n7 Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. \n8 Pour miso mixture back into the pot with remaining dashi. \n9 Stir until warmed through. Serve garnished with chopped green onions.",
    "process":
        "4 cups water\n1 (4 inch) piece dashi kombu (dried kelp)\n½ cup bonito flakes\n½ (12 ounce) package tofu, cut into chunks\n1 teaspoon dried wakame\n3 tablespoons miso paste\n¼ cup chopped green onions"
  },
  {
    "serves": "4",
    "prepTime": "20min",
    "cookTime": "20min",
    "asset": "assets/countries/japaneese/onigiri.jpeg",
    "name": "Onigiri",
    "items":
        "3 cups cooked short-grain white rice, or 2 cups white rice and 1 cup brown rice\n1/4 cup soy sauce for glazing",
    "process": "1.\nWet your hands and scoop balls of rice, approximately 2/3 cups "
        "of rice per ball, between your cupped palms. Squeeze and "
        "compress the rice balls to form it into a triangular shape. Brush the onigiri with the soy sauce and set aside until you are ready to grill. Onigiri made be made in advance and kept covered at room temperature for a few hours.\n2.\nGrill yaki onigiri over low heat on the edges of a grilll, taking care not to burn the rice. Place the balls carefully on the grate and let the bottom sides harden and brown, about 10 mins, before flipping them. Flip carefully with a pair of tongs so as not to break the compacted onigiri. Brown for another 10 mins or so on the other side. Serve immediately, with extra soy sauce for dipping."
  },
  {
    "serves": "2",
    "prepTime": "0",
    "cookTime": "25",
    "asset": "assets/countries/sashimi.jpg",
    "name": "Sashimi",
    "items":
        "sashimi-grade tuna or salmon about 150g per person \nwasabi\nJapanese soy sauce\npickled ginger\nmooli (white radish) 1, spiralised or shredded \nshiso leaves or micro leaves for decoration",
    "process":
        "1 slice the sashimi-ready fillets at least 3cm thick(The fish must be extremely fresh.).\n2 Then trim them into blocks 5cm wide and 2cm thick.\n3 Just before you are ready to eat, slice the fillet, against the grain into little rectangles about 2cm thick. \n4 The technique is to hold the fish firmly with one hand,\n       position the knife beside your fingers to make an against-the-grain slice and pull the knife through from base to tip in a single stroke.\n5 Serve with the accompaniments, using the leaves to decorate."
  },
  {
    "serves": "1",
    "prepTime": "1min",
    "cookTime": "3min",
    "asset": "assets/countries/soba.jpg",
    "name": "Soba - Buckwheat Noodles",
    "items": "water \nsoba noodles \nsoy sauce ",
    "process":
        "step 1 Bring a pot of water to boil.\nstep 2 Once the water is boiling, slowly drop the noodles into the pot. \n       Stir gently to immerse all noodles in water.\nstep 3 Bring the water back up to a gentle boil, and then reduce to a simmer.\nstep 4 If the water starts to foam and boil over, add a ½ cup of cold water to bring the temperature back down. \nstep 5 Pour noodles into a colander, and reserve cooking water if desired. \nstep 6 Return the noodles to the pot and fill with cold water.\nstep 7 Wash the noodles a few times until the water runs clear.  \n       Serve them cold, added to a broth, or soy sauce."
  },
  {
    "serves": "1",
    "prepTime": "5min",
    "cookTime": "5min",
    "asset": "assets/countries/tamagoyaki.jpeg",
    "name": "Tamagoyaki (Japanese Rolled Omelette)",
    "items":
        "½ teaspoon dashi powder\n½ teaspoon salt\n¼ teaspoon soy sauce\n½ tablespoon sugar\n¼ cup water (60 mL)\n2 eggs\noil, for brushing",
    "process":
        "Step 1 In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.\nStep 2 In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.\nStep 3 Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.\nStep 4 Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. \n       When the egg is half-set, gently roll the egg.\nStep 5 With the rolled egg still in the pan, pour in another third of the egg mixture.\n       Lift up the rolled egg and let the mixture to flow under it. \n       When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.\nStep 6 Slice into bite-sized pieces.\n       Enjoy!"
  },
  {
    "serves": "1-2",
    "prepTime": "2 hours",
    "cookTime": "45mins",
    "asset": "assets/countries/sushi.jpg",
    "name": "Sushi",
    "items":
        "sushi rice.\nbamboo sushi mat.\nplastic wrap (cling/saran wrap)\nnori seaweed sheets.\nlow-sodium soy sauce.\ntoasted sesame seeds.\nSriracha.\nwasabi + pickled ginger.",
    "process":
        "Step 1 Prep the Rice & Nori.\n       Lay out the nori on the bamboo mat (or whatever you're using). \nStep 2 Spread the Rice on the Nori.  \nStep 3 Add Fillings(Wasabi,srirchasesame seeds and pickled ginger) to the Bottom Quarter of the Nori.  \nStep 4 Roll the Sushi Part Way.  \nStep 5 Roll the Sushi the Rest of the Way. \nStep 6 Move to Cutting Board.  \nStep 7 Cut the Sushi.  \nStep 8 Serve with soy sauce."
  },
  {
    "serves": "2",
    "prepTime": "20min",
    "cookTime": "20min",
    "asset": "assets/countries/japaneese/sukiyaki.jpeg",
    "name": "Sukiyaki",
    "items":
        "1?½ cups prepared dashi stock\n¾ cup soy sauce\n¾ cup mirin\n¼ cup white sugar\n8 ounces shirataki noodles\n2 tablespoons canola oil\n1 pound beef top sirloin, thinly sliced\n1 onion, thinly sliced\n1 tablespoon canola oil\n2 stalks celery, thinly sliced\n2 medium (blank)s carrots, thinly sliced\n5 eaches green onions, cut into 2 inch pieces\n4 ounces sliced fresh mushrooms (button, shiitake, or enoki)\n1 (14 ounce) package firm tofu, cut into cubes",
    "process":
        "Step 1 Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.\nStep 2 Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.\nStep 3 Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3mins.\n       Drain and set aside.\nStep 4 Heat 1 tablespoon canola oil in the skillet;\n       cook and stir onion, celery, carrot, and mushrooms until softened, about 4mins. \n       Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. \n       Divide hot sukiyaki among four bowls and serve."
  },
  {
    "serves": "3",
    "prepTime": "10min",
    "cookTime": "15min",
    "asset": "assets/countries/japaneese/udon.jpg",
    "name": "Udon - Wheat Noodles",
    "items":
        "2 packets udon noodles\n1½ cups mushrooms sliced\n3 bok choy quartered or halved\n? white onion chopped\n2 stalks scallions\n½ lb ground meat beef, chicken, turkey, pork\n1 Tablespoon avocado oil\nYaki Udon Noodle Sauce\n2½ Tablespoons dark soy sauce\n2 Tablespoons oyster sauce\n1 Tablespoon mirin\n2 teaspoons brown sugar\n½ teaspoon rice wine vinegar",
    "process":
        "Step 1 Mix all the ingredients for the sauce in a small bowl and set aside.\n       Cook the Udon Noodles\nStep 2 Remove your udon noodles from its package and add it to a pot of boiling water.\n       Frozen udon noodles can be added directly to the pot of boiling water.\nStep 3 Stir gently until your udon noodles are separated and pliable. \n       This should take 1 - 2mins. \nStep 4 Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.\nStep 5 Stir Fry,Heat your pan over high heat and add the oil. \n       Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. \nStep 6 Stir fry together for 1 minute and then add in the noodles and sauce. \n       Continue stir frying for 3 - 4mins or until well combined. Serve immediately."
  },
  {
    "serves": "4",
    "prepTime": "10min",
    "cookTime": "10min",
    "asset": "assets/countries/japaneese/unagi.jpg",
    "name": "Unagi - Grilled Eel",
    "items":
        "1 fillet whole Unagi (eel)\n2 to 3 bowls steamed rice\n2 Tbsp light soy sauce\n2 Tbsp mirin\n1 tsp sugar\n2 tsp Japanese cooking wine or sake\n2 tsp honey\n1 tsp potato starch\n3 tsp water",
    "process":
        "Step 1 Preheat oven to 180C / 350F.Use a small pot, combine all sauce ingredients, except the potato starch and water\n       and cook over medium heat, until the alcohol smell is evaporated away.\nStep 2 Combine the potato starch with water, then stir in the sauce.\nStep 3 Cook until it’s slightly thickened. Remove from the heat. Set aside.\nStep 4 Place the eel on a lined baking tray. Evenly drizzle about 2 tablespoons of sauce on top.\nStep 5 Place the baking tray on the upper rack in the preheated oven. Bake for about 8 to 10mins.\nStep 6 Don’t let it get burnt anyway. When the eel is heated through, it’s done. \nStep 7 To serve, cut into smaller pieces and place on top of rice.\n       Add roasted seaweed for garnish if desired. Absolutely delicious!"
  },
  {
    "serves": " 10 Yakitori Skewers",
    "prepTime": "30mins",
    "cookTime": "12mins",
    "asset": "assets/countries/japaneese/yakitori.jpeg",
    "name": "Yakitori - Grilled Chicken Skewers",
    "items":
        "1 lb boneless skinless chicken thighs (454 g; at room temperature)\n9 green onions/scallions\nneutral-flavored oil (vegetable, canola, etc)\nYakitori Sauce (Tare):\n½ cup soy sauce (120 ml)\n½ cup mirin (120 ml)\n¼ cup sake (60 ml)\n¼ cup water (60 ml)\n2 tsp brown sugar (packed tsp)",
    "process":
        "Step 1 Making of yakitori sauce\n       To Make Yakitori Sauce (Tare)\n       In a small saucepan, add mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. \n       Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. \n       It will take about 30mins. The sauce will thicken with a glossy shine. \n       Let it cool to room temperature before using. Reserve ? of the sauce in a small bowl for final coating (Use this sauce after the chicken is cooked).\nStep 2 Cut the white and light green part of scallions into 1 inch pieces.\nStep 3 Cut chicken into 1-inch cubes.\nStep 4 On a flat work surface, fold each slice of chicken in half, insert into the chicken at 45 degrees angle,\n       and press down on the skewer to pierce through the center.\nStep 5 Alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer. \n       Each skewer will hold about 4 chicken slices and 3 scallion pieces.\nStep 6 To Grill (Broil) Yakitori\n       Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the chicken sticking on the grate.\n       Place the skewers on top.\nStpe 7 Set the broiler to high and wait until the heating elements are hot. Broil for 6mins.\nStep 8 Take out 2 Tbsp of the Yakitori Sauce in a small bowl for brushing (you do not want to cross contaminate).\n       After 6mins, brush the sauce on the meat on both sides and continue to broil for 3-4mins to caramelize the sauce.\nStep 9 Transfer the skewers to a serving plate. Using a clean brush, brush the chicken on top with the reserved sauce. \n       Serve and enjoy!"
  }
];
