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3000cc water
30g salt
130g penne
1 garlic
1chili pepper
10g anchovy paste
olive oil
100g baby scallop
100g crab meat
200g tomato
5cc nam pla
mituba
1000cc water
1 kombu
1 chili pepper
2 slice ginger
100cc soysauce
100cc mirin
50cc shirodashi
30+30g brown sugaer
2 mackerel (8cut fillet)
long leek leaf
shiitake, hiratake
20cc plum jam
yuzu citron skin
1 garlic
30g ginger
3 chili pepper
30g doubanjiang
negi oil
350g pork meat
140g banboo shoots
70g kikurage mushroom
450g chinese cabegge : hakusai
20cc shaoxing sake
30cc shirodashi
pepper
10g starch
150cc water
5cc sesami oil
【Dashi : soup stock】
1000cc water
1 kombu
30g sababushi
220g pork tripe
500g tofu
shiitake,hiratake
10cc shirodashi
10cc mirin
40cc kimuchi sauce
chinese cabegge : hakusai
long leek
mituba
【Beef tongue Long leek sauce】
40g long leek
black pepper
10cc sesami oil
3cc~ shirodashi
Beef tongue
salt&pepper
sesami oil
steamed rice
mituba
【Oyster Tempra】
50g tempura powder
80cc soda
150g oyster
【Flounder soup】
1000cc water
1 kombu
30g sababushi
350g Flounder (head,bone,fin)
5g salt
5cc mirin
5cc sake
【Flounder Tempura】
50g Tempura powder
80cc soda
【Flounder don】
sujiko: salted samon roe
1 garlic
2 slice ginger
1 chili pepper
negi oil
300g pork meat
120g bamboo shoots
170g green bell pepper
60g long leek
20cc Shaoxing sake
pepper
20cc shirodashi
30cc~ oyster sauce
130g penne
3000cc water
30g salt
1 garlic
1 chili pepper
10g anchovy paste
100g becon
300g mushroom
eringi,shiitake,hiratake
10cc white wine
5cc~ nam pla
3cc shirodashi
mituba
750cc water
1 kombu
30g sababushi
1 garlic
2 ginger slice
1 chili pepper
20g doubanjiang
200g pork meat
150g mushroom : eringi,hiratake,shiitake
50g long leek
15cc~ shirodashi
10cc mirin
5cc~ soysauce
5cc~ nam pla
10cc negi oil
5cc~ sesami oil
mituba
130g linguine
3000cc water
30g salt
1 garlic
1 chili pepper
10g anchovy paste
olive oil
200g scallops
140g squid
70g cherry tomato
20cc white wine
5cc~ nam pla
olive oil
mituba
