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130g fusilli (short pasta)
3000cc water
30g salt
1 garlic
1 chili pepper
20g anchovy paste
olive oil
200g baby scallop
70g squid
120g cherry tomato
80g tomato sauce
10cc nam pla
mituba
150g ramen noodle
150g beef tripe (牛もつ）
100g nira : chinese leek
150g cabegge
1000cc water
1 kombu
40g sababushi
20cc+ 5cc~~ shirodashi
20cc mirin
20cc+5cc soysauce
10cc sake
1 garlic
2 slice ginger
1 chili pepper
5g sesami
250g meat
1/2 100g onion
【Ginger sauce】
40cc soysauce
40cc mirin
40cc sake
1 chili pepper
20g ginger
【Cutlet】
340g pork loin
salt & pepper
egg
flour
bread crumbs
【MENTUYU recipe】
800cc water
1 kombu
50g katuobushi
200cc soysauce
200cc mirin
200g shrimp
80g kis fish
140g meat
50g tempura powder
80cc soda
1 yakisoba noodle
200g meat
hakusai :chinese cabbege
carrot
1/2 onion
nira :chinese leek
shiitake mushroom
1 garlic
2 slice ginger
1 chili pepper
negi oil
pepper
20cc Shaoxing sake
20cc+ 10cc oyster sauce
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
