Giant karaage fried chicken, pork stir fry and rice bowl

Microplane twelve cloves of garlic and about two inches of peeled ginger into a bowl.

Combine with the soy sauce, sake, the quarter cup measure, sugar and two tablespoons of the dashi powder and mix.

Cut the chicken thighs into fairly large chunks, toss them into the marinade to coat, and refrigerate 30 minutes to an hour at least.

Rinse four cups of rice until the water runs clear, then cook in a rice cooker with water about a finger-length above the surface.

Slice the cabbage as thinly as possible.

Mix about three cups of potato starch into the marinated chicken so the marinade itself becomes the batter.

Cut the Chinese chives into matchsticks and cut the thin-sliced pork in half.

Soft boil four eggs for six minutes forty-five seconds.

Blanch the bean sprouts in the same water about a minute.

Fry the chicken in 350 to 375F oil, without crowding the pan, until every part is golden brown; drain on a rack over a tray.

Heat a couple tablespoons of oil in a flaming wok and cook the pork until barely through, splitting it between two woks for more surface area and less steaming.

Add the sliced onions, then the soy sauce, oyster sauce, MSG, sugar and white pepper, seasoning by eye and tasting to adjust.

Add the chives near the end, only long enough to break their rawness.

Mound the rice, lay the blanched bean sprouts over it, dump the stir fry on one half and mound the cabbage on the other.

Pile the fried chicken on top of the cabbage.

Crack the soft-boiled eggs open down the middle along the divide and finish with half a lemon squeezed over.