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【Dashi: soup stock】
3000cc~ water
1 kombu
50g sababushi
1.5kg monkfish
daikon radish
hakusai chinese cabbege
carot
onion
shiitake mushroom
enoki mushroom
taro
3 slice ginger
100cc shirodashi
100cc sake
50cc mirin
200g miso
monkfish liver
sake
ponzu
2 sea eel
80g brown sugaer
100cc sake
100cc mirin
100cc soysauce
1 chili pepper
2 slice ginger
130g spagettini
3000cc water
30g salt
80g mentaiko
olive oil
100g eringi mushroom
40g butter
5cc nam pla
mituba
400g lotus root
700cc water
1 kombu
40g sababushi
20cc shirodashi
10cc soysauce
10cc mirin
10cc sake
shichimi
1 garlic
2 slice ginger
negi oil
350g meat
350g shiitake,eringi mushroom
250g lettuce
10cc Shaoxing sake
10cc shirodashi
pepper
20cc~ kimuchi sauce
150cc water
10g starch
mituba
300g chicken
10cc shirodashi
pepper
10cc Shaoxing sake
starch
1 garlic
1ginger
negi oil
150g garlic sprouts
80g shiitake mushroom
200g bamboo shoots
20cc shaoxing sake
20cc shirodashi
pepper
chili oil
【Duck soup for 2 people】
300g duck
20cm long leek
4 shiitake mushroom
1000cc water
1 kombu
40g katuobushi
50cc shirodashi
50cc mirin
50cc soysauce
20cc sake
10g brown sugaer
200g somen(半田素麺)
mituba
200g hakusai:chinese cabbege
5g salt
180g meat
100g bamboo shoots
1 gerlic
15g ginger
pepper
10cc sake
10cc~ shirodashi
5cc~ oyster sauce
5cc~ sesami oil
130g linguine
3000cc water
30g salt
250g octopus
1/2 onion
70g eringi mushroom
100g cherry tomato
1 garlic
1 chili pepper
20g anchovy paste
rosemary
olive oil
20cc white wine
5cc~ nam pla
3cc shirodashi
