1. Combine the soy sauce, sriracha, vinegar, sugar, ginger, 2 tsp worcestershire sauce, and 1/2 cup water.  Mix well.  Set aside to use later as a sauce.
2. Combine the flour, baking soda, mirin, and 1 cup water.
3. Heat a large skillet and saute the noodles in 1 tbsp peanut oil and sprinkle with 1 tbsp worcestershire sauce.
4. Keep warm.  Heat a large non-stick pan over moderate heat with 1 tbsp of peanut oil.
5. Add enough batter to cover the bottom in a thin pancake.  Lay down the pork and then cover with the cabbage and sprouts, leaving room to see the pork through the layer.
6. Cook until the pork is no longer pink.  Sprinkle with 3 tbsp more of the batter.  Cook 1 minute longer.
7. Slide out of the pan.  Cut in half and place on plates.  Top with the noodles.
8. Meanwhile cook 2 eggs sunnyside up.  Place over noodles.  Serve with the sauce.

1. Heat 2 tbsp of olive oil in a non-stick skillet on medium.  Add the croutons and cook until golden.
2. Add the garlic and tomatoes and cook 2 minutes.  Season with salt and pepper.
3. Add 1 more tbsp of the oil and then pour in the eggs.
4. Cook until almost set and then shake pan.  Cover with a plate, invert. Divide in half and serve.

1. Beat the eggs with the remaining ingredients, except for the peanut oil and nori.
2. Heat the peanut oil in a large skillet on medium.
3. Cook the mixture on one side like an omelet, until almost done, however the inside should still be a bit runny.
4. Sprinkle the nori along one side.  Roll up like a jelly roll.  Cut in half to serve.

• 1/2 cup shredded pepper jack
• 2 handfuls tortilla chips
• 2 garlic cloves, minced
• a heaping half cup of refried beans beans
• 1/4 cup chicken stock
• 1 teaspoon chopped chipotle chiles in adobo
• 1 tablespoon minced cilantro
• 4 large eggs
• 1/4 cup diced plum tomatoes

1.                  Turn the oven to 375°. Spread the and cheese on the tortilla chips and bake about 5 minutes to melt.

2.                  Heat 1 teaspoon of oil in a small skillet. Add the garlic and cook over moderately high heat for 1 minute. Add the beans, stock and chopped chipotles and simmer for 5 minutes. Stir in the cilantro and keep warm. 3.                  Meanwhile, in a lightly oiled large skillet, cook the eggs sunny-side up or over easy. 4.                  Transfer the tortillas to plates. Top with the beans and then the eggs. Garnish with the chopped tomatoes and serve.

1. Whisk the eggs with the chicken stock, sake, sugar, soy sauce, and salt. 
2. Heat the canola oil in a large skillet.
3. Pour in the egg mixture and cook on medium low heat until almost completely firm, but still a little bit runny on top.  (Or to taste).
4. Roll up.
5. Cut in half.  Serve topped with the daikon.

1. In a skillet heat a small drizzle of canola oil.  Saute the chicken until fully cooked but not dry.
2. Remove chicken and combine with ginger, 2 tsp soy sauce, the mirin, and the sugar.  Mix well.  Set aside.
3. Beat the eggs, with the water, 1 tsp soy sauce, and the salt.
4. Heat a lightly oiled skillet and pour in the egg.
5. Cook without stirring until bottom is set but the top is still liquid.
6. Towards one side, place the chicken mixture in a neat row.
7. Let firm up a bit more and then roll the chicken up in the egg.  Cut in two.  Serve.

1. Heat the oil in a saucepan and saute the garlic and chives until fragrant.  Add the sambal oelek and stir well.
2. Stir in the sugar and the coconut milk.  Bring to a low simmer. Stir in the lemon juice.
3. Season to taste.
4. Serve the eggs and bread with the sauce.

1. Saute the onion in 2 tbsp of butter on low heat until tender.  Stir in the flour.
2. Whisk in the milk and simmer 10 minutes, stirring occaisionally.
3. Stir in the salt and pepper, and the cream.  Keep warm.
4. Spread butter on one side of each piece of bread and then fry in a large skillet.
5. Poach the eggs for 4 minutes in simmering water.
6. Spoon the sauce onto the bread and then top with an egg.  Sprinkle with parmesan.
7. Serve.

1. Saute the onion in the olive oil until tender.
2. Stir in the remaining ingredients, except for the eggs.
3. Cook on medium heat 20 minutes.  Add the eggs, cook 10 minutes.  Let sit covered 1/2 hour.
4. Serve.

1. Heat the oven to 375 F.
2. Heat the oil in an ovenproof skillet.  Saute the garlic and then lay down the bread and saute until lightly coated.
3. Beat the eggs, milk, and salt and pepper.
4. Pour over the bread and then cook on medium heat for 4 minutes.
5. Place in the oven for 3 minutes.
6. Serve.