In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Ex Input:
Take all ingredients and mix together and enjoy.

Ex Output:
mayonnaise, catsup, mustard

Ex Input:
In a medium bowl, whisk together the egg yolks, salt, pepper, and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until no trace of white remains. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the omelet with 3/4 of the cheese and 3/4 of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold the omelet again, forming a triangle. Slide the omelet onto a plate. Serve immediately., If the omelet is still runny on top but beginning to brown on the bottom, place the skillet (if it's ovenproof) under the broiler for about 30 seconds before folding the omelet.

Ex Output:
eggs, kosher salt, freshly ground black pepper, Kernels from, unsalted butter, goat cheese, fresh chives

Ex Input:
Place dried mushrooms in a bowl and add the hot water., Set a small bowl or plate on top of mushrooms to keep them submerged., Let stand until mushrooms are soft, about 20 minutes., Remove mushrooms with a slotted spoon, and cut into 1/4-inch strips., Pass soaking liquid through a sieve into another bowl; reserve liquid., To make the dipping sauce, stir together 1 cup reserved liquid, the lime juice, 1 teaspoon each tamari and cilantro, and a pinch of salt., Bring a medium pot of water to a boil., Cook noodles according to package instructions., Drain in a colander., Rinse with cold water; drain again., Transfer to a bowl; toss with sesame oil and remaining 2 tablespoons cilantro., Heat the canola oil in a large skillet over medium-high., Stir in shallots, garlic, and ginger., Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick to pan, stir in 1 tablespoon reserved liquid)., Add cabbage, and toss to combine., Reduce heat to medium., Cook, stirring occasionally, until cabbage wilts slightly, about 2 minutes., Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari., Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes., Stir in sliced scallions., Remove from heat., Using tongs, pass each nori sheet over the medium- hot flame of a gas burner, turning, until fragrant and crisp, about three times on each side., (Alternatively, toast sheets directly over a medium-hot electric-burner for 30 seconds to 1 minute each, flipping once.), Forming one roll at a time, and dividing filling evenly, place noodles along one edge of the nori, leaving a 1-inch border; top with cabbage mixture., Starting at the side with the filling, roll up sheet, enclosing filling., Slice rolls in half on the diagonal., Garnish dipping sauce with julienned scallion, and serve., (Per Serving), Calories: 151g, Saturated: 3g, Unsaturated Fat: 2.5g, Cholesterol: 0mg, Carbohydrates: 28g, Protein: 6.4g, Sodium: 461mg, Fiber: 3.6g

Ex Output:
shiitake mushrooms, water, lime juice, soy sauce, cilantro, salt, noodles, sesame oil, neutral-tasting oil, shallots, garlic, fresh ginger, savoy cabbage, scallions, sheets