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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
130g penne
3000cc water
30g salt
【The sauce can be served for 2 people】
1 garlic
2 chili pepper
olive oil
200g meat
250g eggplant
100g shiitake,eringi mushroom
70g green bell pepper
200g tomato sauce
20cc white wine
pepper
black pepper
5g salt
5cc~ nam pla
20cc shirodashi
Parmesan cheese
【Dashi:soup stock 】
1200cc water
1 komb
30g sababushi
1 garlic
2 slice ginger
1 chili pepper
300g chicken
160g hakusai : chinese cabbege
100g nira : chinese leek
90g shiitake,eringi mushroom
50cc shirodashi
5cc~ soysauce
5cc~ nampla
10cc negi oil
10cc mirin
10cc sake
170g ramen
sesami seed
【Dashi】
1000cc water
1 kombu
30g katuobushi
400g chicken wing
80g shiitake mushroom
450g daikon radish
4 egg
1 garlic
2 slice ginger
1 chili pepper
30g brown sugaer
100cc soysauce
100cc mirin
50cc shirodashi
50cc sake
10cc~ honey
130g spagettini
3000cc water
30g salt
2 garlic
2 chili pepper
15g~ anchovy paste
olive oil
200g squid :yariika
80g broccoli
5cc~ nam pla
5cc~ shirodashi
olive oil
mentaiko
130g fisilli
3000cc water
30g salt
1 garlic
1 chili pepper
20g~ anchovy paste
olive oil
200g boiled octopus
80g eringi mushroom
100g cherry tomato
20cc white wine
5cc~ nam pla
olive oil
1 garlic
10g ginger
15cm long leek
negi oil
30g doubangjiang
280g ground meat
140g garlic sprouts
90g shiitake mushroom
250g hakusai:chinese cabbage
pepper
20cc~ shirodashi
10g starch
150cc water
sesami oil
