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 Q]: Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag; add fish. Seal bag; gently turn bag to coat fish. Marinate in refrigerator at least 15 minutes., While fish marinates, combine sour cream, hot sauce, and chili powder in a small bowl; set aside., Remove fish from marinade, discarding marinade. Place fish on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 minutes or until fish flakes easily when tested with a fork. Serve with chili cream.
[EX A]: lemon juice, soy sauce, water, garlic, flounder fillets, nonfat sour cream, hot sauce, chili powder, Vegetable cooking spray

[EX Q]: Dough:, 1. In a large bowl, mix flour, a pinch of salt, and just enough water to make a homogenous, but not too moist dough (~8 minutes), 2. Mix and kneed, adding water as necessary, 3. Cover and let dough rest for 30 minutes, , Filling:, 1. Grate all ingredients together, 2. Cook in a little oil with salt and turmeric until fragrant, 3. Set aside to cool as you finish assembly, , Assembly:, 1. Setup steamer and oil the steaming basket, 1. Knead dough again on a floured board., 2. Roll dough into small, ~2" balls then roll into very thin sheets, 3. Cut into small circles with bottom of a circular object (e.g. a large glass), 4. Put a little bit of stuffing in center then folder up sides. Make sure they are fully sealed so the inside stays moist., 5. Steam covered for ~10 minutes and serve (as is or with a Asian dipping sauce)
[EX A]: flour, oil, Salt, water, Filling, Carrot, Cabbage, White Radishes, Potato, Red Onion, Garlic, Salt, Tumeric, Cooking Oil

[EX Q]: Rinse the shiso leaves., Cut out heart shapes of a 2-cm-length in the middle using a pair of scissors., When you do this fold the shiso leaves in half first and cut out half-heart-shapes to make symmetric hearts., Make 10 heart shapes., Julienne the leftover shiso leaves and pat dry well with kitchen paper., (If the leaves are moist it makes lumps when they are mixed with the rice.), Drizzle sushi vinegar over the rice ., Stir the rice using a cutting motion., After the rice is cooled, add the shiso leaves and sesame seeds., Place about 30 g of the sushi rice onto cling film and squeeze the cling film to make balls., (You can make 10 to 12 of them.), After making rice balls place the heart-shaped shiso leaves and prosciutto on top., Shape them into balls using cling film., Leave to sit for at least 10 minutes so that the sushi rice and prosciutto settle., I folded the crab sticks in half and made slits on the ends., I used them to decorate the dish with daikon radish sprouts in this picture., Sprinkle with lemon juice to your liking., You don't have to use top-quality prosciutto., I used a slightly cheaper one, like in the picture.
[EX A]:
rice, vinegar, white sesame seeds, leaves, Lemon juice