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【Oyakodon sauce】
140cc Dashi : soup stock
(katsuobushi,kombu)
100cc mirin
60cc soy sauce
250g chicken
2 eggs
200g Hot steamed rice
mitsuba
10g garlic
20g ginger
40g longleek
8~ chili pepper
negi oil
400g eggplant
100g green bellpepper
80g shiitake
100g bamboo shoots
150g meat
10cc shaoxing sake
pepper
10cc shirodashi
200cc water
5g chicken soup powder
5cc sesame oil
5g~ starch
water
10g garlic
1 chili pepper
5g anchovy paste
olive oil
180g octopus
80g eringi
40g shiitake
150g tomato
Italian harb mix
2cc nam pla
130g Linguine
◆ Salt 30g 3,000cc Pasta boiled in al dente with boiling water
olive oil
2cc shirodashi
250g chiken
pepper
5cc~ shirodashi
10cc shaoxing sake
20g starch
10g garlic
15g ginger
1chili pepper
negi oil
◆chicken
2 eggs
negi oil
150g shiitake
◆chicken
100g nira : chinese chive
pepper
5cc~ shirodashi
5cc shaoxing sake
5g chicken soup powder
sesame oil
◆ 2eggs
10g garlic
15g ginger
1chili pepper
negi oil
180g meat
60g eringi mushroom
50g carrot
200g hakusai : chinese cabagge
30g kikurage mushroom
50g shrimp
80g squid
10cc shaoxingsake
pepper
10cc shirodashi
5cc~ oyster sauce
sesame oil
100cc water
7g~ starch
water
10g garlic
15g ginger
1 chili pepper
negi oil
180g garlic sprouts
100g eringi
100g shrimp
60g baby scallop
80g squid
10g shaoxing sake
pepper
10cc shirodashi
80g squid
5g chicken soup powder
100cc water
sesame oil
5g starch
water
