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1000cc water
1 kombu
50g tempura powder
80cc soda
◆1000cc water
◆１kombu
40g katsuobushi
◆Dashi : soup stock
50cc mirin
50cc shirodashi
50cc soy sauce
◆tempura skin
150g oyster
soba soup
60g longleek
280g soba
mitsuba
10g garlic
15g ginger
6 chili pepper
negi oil
150g meat
100g onion
80g shrimp
100g squid
10cc sake
◆ビーフン : Rice vermicelli 100g
5g chiken soup powder
pepper
10cc shirodashi
1cc~
nam pla
lettuce
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【Butakara : fried pork】
250g pork meat
5g garalic
5g ginger
pepper
5cc sake
5cc~ shirodashi
2cc~ soy sauce
【Soba soup】
1000cc water
1 kombu
40g sababushi
50cc shirodashi
50cc mirin
50cc sake
40cc soy sauce
◆seasoned pork
20g~ starch
50g longleek
mitsuba
10g garlic
15g ginger
1chili pepper
negi oil
180g meat
60g eringi mushroom
50g carrot
200g hakusai : chinese cabagge
30g kikurage mushroom
50g shrimp
80g squid
10cc shaoxingsake
pepper
10cc shirodashi
5cc~ oyster sauce
sesame oil
100cc water
7g~ starch
water
35g mayonnaise
5cc shirodashi
30cc soysauce
30cc vinegar
30cc honey
5g ginger (ginger paste)
15cc sesame oil
5g sesame
◆Chicken ham （mushi dori)
【A】
1000cc water
15g ginger (sliced)
bay leaf
longleek green leaf
5g salt
10g chicken soup powder
●Boiling the soup of [A]
Put the chicken prepared with a fork etc.
Turn off the heat and let it cool
naturally for about 1 hour.
cold noodle
boiled hakusai
longleek
doubanjiang
chili oil
1000cc water
1 kombu
30g sababushi
40g shiitake
50g enoki
40g burcock : gobou
170g pork meat
50g shirodashi
50g mirin
50g soysauce
70g longleek
1 egg
230g udon
1000cc water
1 kombu
30g sababushi
8 chicken wings chip
8 chicken wings
2 shiitake
250g teuchi udon
50cc shirodashi
30cc mirin
30cc sake
30cc soysouce
70g longleek
50g enoki
2 kamaboko : fishcake
1 egg
10g garlic
15g ginger
5 chili pepper
20g doubanjiang paste
sesame oil
270g tofu
Boiling water
salt
10cc shaoxing sake
pepper
10cc shirodashi
10cc mirin
100cc water
5g chicken soup powder
5cc oyster sauce
◆Boiled tofu
50g nira : chinese chive
3g starch
30cc water
