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200g shirimp
170g ground meat
50g long leek
1 garalic
8g ginger
10cc shirodashi
pepper
10cc shaoxing sake
sesami oil
5cc oyster sauce
starch
【Soup】
pepper
10cc shirodashi
5cc~ nam pla
negi oil
5g starch
50cc water
2 egg
130g Linguine
30g salt
3000cc Boiling water
1 garlic
1 chili pepper
10g anchovy paste
olive oil
180g oyster
100g aoriika: bigfin reef squid
10cc white wine
5cc~ nam pla
olive oil
mituba
500g tofu (boild)
1 garlic
20g ginger
40g long leek
30g Doubanjiang
nagi oil
300g meat
200g garlic sprouts
150g eggplant
500g tofu
20cc shirodashi
pepper
+10cc shirodashi
sesami oil
10g sutarch
150cc~ water
【Conger eel sauce】
80g brown sugaer
100cc soysauce
100cc mirin
100cc sake
2 slice ginger
1 chili pepper
＋Roasted conger eel head and bones
【Tempura skin】
50g tempura powder
80cc~ soda
180g seabass + salt+blackpepper+flour
150g mushroom:eringi.enoki.shiitake
60g butter ＝ 20g×3
total ×2 garlic
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20g butter
olive oil
1 garlic
180g seabass
10cc white wine
150g mushroom
20g butter
pepper
5cc~ soysauce
10cc white wine
+20g butter
mituba
thyme
【Dashi: soup stock】
2000cc water
10g kombu
60g sababushi
1kg seabass （ara: Bone, head part, fin)
15g salt
5cc~ mirin
