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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
【Tarekatu don TARE: dipping sauce】
（Dashi: soup stock)
400cc water
1 kombu
20g katuobushi
~~~~~
300cc Dashi
100cc soysauce
100cc mirin
50cc shirodashi
50g brown sugaer
1 chili pepper
350g pork
salt & pepper
1 egg
flour
280g chicken
1 garlic
10g ginger
10cc shirodashi
10cc sake
pepper
60g~ tempura powder
1 egg
100cc soda
cherry tomato
Shine Muscat
【2-3 servings】
350g meat
400g eggplant
230g bamboo shoots
80g green bell pepper
1 garlic
10g ginger
15cm long leek
30g Doubanjiang
negi oil
20cc Shaoxing sake
20cc~ shirodashi
pepper
sesami oil
chili oil
10g starech
100cc~ water
250g chicken
pepper
10cc shirodashi
10cc Shaoxing sake
starch
400g bean suprouts
2 green bell pepper
shiitake mushroom
enoki mushroom
1 garlic
2 slice ginger
1 chili pepper
negi oil
10cc Shaoxing sake
20cc~ shirodashi
pepper
10g starch
100~150cc water
noodle
negi oil
【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
