A: 1 sachet Vegeta soup powder, (powder removed from the sachet), katakuriko, a little pepper

B: 100cc Japanese soy sauce, 100cc mirin, 20cc maple syrup, 30cc Japanese sake, 1 segment of garlic cut in two, 3 slices of fresh ginger root cut to 5 mm thickness, 1 finely-sliced chilli pepper.

2) Use your fingers to tear off small pieces of the okara-konnyaku and place them in a bowl. Coat these all over with the ingredients in A and then fry with grape seed oil.

3) Mix the fried pieces from 2) with the sauce from 1), using as much or as little sauce as you like.

A: 4 tablespoons white sesame paste, 2 tablespoons Japanese soy sauce, 5 tablespoons balsamic vinegar, 20 twists of the World Salt mill, a little garlic butter and pepper.

2) Chop the tomatoes into fairly small pieces, slice the cucumbers into 5mm slices, finely slice the onion, boil the green soybeans and remove from pod.

3) Place all the ingredients in A in a bowl and mix well.

4) Rinse the boiled spaghetti in water quickly and place in 3), then mix in the vegetables from 2).

The more I eat it the more I am surprised you can make such a tasty Chinese dish with just these simple ingredients – I even served it up twice in a row!

Ms B:My husband and children, who really like meat, shouted "Delicious, delicious" when I gave them this qing jiao rou si!