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【Dashi : soup stock】
1000cc water
1 kombu
40g sababushi
50g shirodashi
50g mirin
50g sake
30g soysauce
200g smelt
pepper
5cc shirodashi
50g pea sprouts
Tempura powder
2 shiitake
50g Tempura powder
80cc soda
udon
mituba
200g sea bream
salt
pepper
flour
1 garlic
20g butter
shiitake
【Veg stir fried】
1 garlic
1 chili pepper
olive oil
180g Asuparana
【Sauce】
50cc cream
20g mustard
yellowtail
1000cc water
1 chili pepper
15g ginger
140g~ brown sugaer
100cc mirin
50cc shirodashi
100cc soysauce
100cc sake
Daikon radish
lotus root
shiitake
mituba
Conger eel : anago
【Conger eel sauce】
congaer eel head, bone
soysauce
mirin
brown sugaer
sake
chili pepper
ginger
50g tempura powder
80cc soda
eggplant
shiitake
rice
seaweed
mituba
2000cc water
2 kombu
2kg yellowtail
350g taro : satoimo
1kg daikon radish
30g ginger slice
100g brown sugaer
200cc mirin
150cc shirodashi
200cc soysauce
mituba
3 sanma: pacific saury
hot rice
1/2 onion
mituba
1 egg yolk
ginger
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
【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
2 sea eel : conger eel : anago
80g brown sugaer
100cc sake
100cc mirin
100cc soysauce
1 chili pepper
2 slice ginger
1 kombu
2 eggs
2cc~ shirodashi
steamed cooked rice
mituba
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
