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130g linguine
3000cc water
30g salt
250g octopus
1/2 onion
70g eringi mushroom
100g cherry tomato
1 garlic
1 chili pepper
20g anchovy paste
rosemary
olive oil
20cc white wine
5cc~ nam pla
3cc shirodashi
200g shrimp
edamame
banboo shoots
kikurage mushroom
yakisoba noodle
negi oil
1 garlic
2 slice ginger
1 chili pepper
negi oil
20cc shirodashi
pepper
20cc Shaoxing sake
200g shrimp
2p eggplant
4p shiitake mushroom
2p greenbellpepper
1 squid
100g tempra powder
160cc soda
130g linguine
3000cc water
30g salt
1 garlic
1 chili pepper
20g anchovy paste
olive oil
350g vongole(asari,short neck clam)
150g asparagus
6p cherry tomato
5cc nampla
olive oil
250g asparagus
170g mushroom (kikurage,shiitake)
170g bamboo shoots
250g shrimp
pepper
10cc shirodashi
starch
15cm longleek
1 garlic
1 chili pepper
15g ginger
negi oil
30cc shirodashi
pepper
sesami oil
150g ramen noodle
1000cc water
1 kombu
30g sababushi
10g chicken soup powder
10cc shirodashi
pepper
10cc negi oil
5cc~ soy sauce
200g shrimp
150g meat
1 garlic
10g ginger
10cm long leek
pepper
10cc Shaoxing sake
10cc shirodashi
5cc~ sesami oil
30P~ wonton skin
130g fusilli (short pasta)
3000cc water
30g salt
1 garlic
1 chili pepper
20g anchovy paste
olive oil
200g baby scallop
70g squid
120g cherry tomato
80g tomato sauce
10cc nam pla
mituba
300g shrimp
10cc shirodashi
pepper
10cc Shaoxing sake
starch
500g celery
120g bamboo shoots
1 garlic
1 chili pepper
20g ginger
50g long leek
negi oil
30cc shirodashi
20cc Shaoxing sake
pepper
10cc sesami oil
130g spagettini
30g salt
3000cc water
230g baby scallop
150g mushroom
1 garlic
1 chili pepper
20g anchovy paste
olive oil
20cc white wine
5cc~~nam pla
parsley
130g pasta (spagettini)
30g salt
3000cc water
300g short neck clam : asari
2 squid
1 tomato
1 garlic
1 chili pepper
20g anchovy paste
30cc white wine
5cc nam pla
parsley
