Skip to content
1000cc water
30g salt
130g Linguine piccole
10g garlic
1 chili pepper
5g anchovy paste
1 bay leaf
olive oil
400g anglerfish meat
10cc white wine
90g onion
60g eringi
200g tomato
20g olive
20g caper
italian harb mix
Balsamic vinegar
50cc pasta boiled juice
olive oil
300g~ Fish : Gisu (Deepsea bone fish)
carrot
lomgleek
kikurage : mushroom
1 egg
20g ginger
30g starch
50cc mirin
50cc shirodashi
1000cc water
1 kombu
20g~ ginger
1 chili pepper
30g brown sugar
sardine
taro
shiitake
longleek
50cc mirin
50cc shirodashi
50cc soy sauce
20g~ plum jam
300cc water
1 kombu
1 chili pepper
20g ginger
40g shiitake
30g brown sugar
50cc shirodashi
50cc mirin
50cc sake
30cc soy sauce
380g Flat fish (flounder)
70g Gobou : Burdock
70g longleek
