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400g spare ribs
salt & pepper
olive oil
eringi mushroom
cherry tomato
1 garlic
20g ginger
olive oil
1/2 onion
bay leaf
200cc 100% apple juice
20cc soysauce
20cc mirin
20cc white or red wine
50g honey
30g Plum jam
yuzu skin
300g pork meat
1 garlic
20g ginger
pepper
10cc shirodashi
10cc sake
5cc soysauce
starch
mushroom (eringi,shiitake)
cabegge
parsley
200g ramen noodle
1000cc water
1 kombu
40g sababushi
300g chicken
100g nira: chinese leek
100g hakusai:chinese cabegge
2 garlic
2 slice ginger
1 chili pepper
10g Doubanjiang
20cc shirodashi
10cc mirin
10cc sake
40g + 30g miso
5g sesami
1 Soft-boiled eggs
300g shrimp
10cc shirodashi
pepper
10cc Shaoxing sake
starch
500g celery
120g bamboo shoots
1 garlic
1 chili pepper
20g ginger
50g long leek
negi oil
30cc shirodashi
20cc Shaoxing sake
pepper
10cc sesami oil
1500cc water
40g sababushi
1 kombu
2 slice ginger
1 garlic
1 chili pepper
500g chicken wings
180g mushroom (shiitake,enoki,eringi)
150g onion
300g potato
2 boild egg
50g brown sugaer
100cc mirin
100cc shirodashi
50cc soysauce
mituba
130g spagettini
30g salt
3000cc water
230g baby scallop
150g mushroom
1 garlic
1 chili pepper
20g anchovy paste
olive oil
20cc white wine
5cc~~nam pla
parsley
200g ramen noodle
1000cc water
1 kombu
30g sababushi
200g meat
120g hakusai chinese cabbege
enoki mushroom
5g sesami
30cc shirodashi
20cc soysauce
20cc mirin
10cc sake
5cc~ nam pla
10cc negi oil
480g rice (3cup)
1000cc water
1 kombu
40g sababushi
300g wild mushroom
150g chicken
80cc shirodashi
80cc mirin
60cc soysauce
mituba
130g spagettini
30g salt
3000cc water
300g wild mushroom
100g bacon
1 garlic
1 chili pepper
olive oil
10cc shirodashi
5cc~ nam pla
parsley
