instruction:
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.
question:
Wash the hijiki a little and soak in water following the instructions on the packet., Blanch briefly to remove the odor if you prefer., Julienne the carrots thinly, cut the aburaage into half and slice thinly., Fry the hijiki seaweed in a frying pan with some oil., Add the carrots and aburaage and fry a little, then add the dashi stock and seasoning., Simmer until the liquid has mostly evaporated, You could serve it as a side dish., Once it has cooked, you could portion into silicone cups and freeze them to pack in your bento the next day., Add to beaten eggs to make tamagoyaki., Use one cup of the frozen hijiki to make the egg rolls., The hijiki is already seasoned so you don't need to season the beaten eggs., Mix the hijiki into rice., Use 2 cups of the frozen hijiki for hijiki rice., Add 1 pack of bonito flakes for flavor., Add salt if needed., Mix into rice to make inari sushi., Mix 2 cups of frozen hijiki to sushi rice and fill the seasoned aburaage.
answer:
hijiki, Aburaage, Carrot, Vegetable oil, stock, Sake, Soy sauce, Mirin, Sugar, vinegar

question:
Saute onions in butter., Place onions in a 9 x 13 casserole dish with a slotted spoon., Stir in heavy whipping cream, white wine, and black pepper. Mix well., Top with cheeses., Bake at 375 degrees for 15-20 minutes.
answer:
white onions, butter, heavy whipping cream, white wine, black pepper, parmesan cheese, swiss cheese

question:
Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar., Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid., Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote)., Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear., Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.
answer:
water, lemon, vanilla bean, sugar, topping, vanilla ice cream