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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
10g garlic
10g ginger
50g longleek
5 chili pepper
30g doubanjiang
negi oil
1/4 hakusai : Chinese cabagge
30g kikurage
150g oysters
sesami oil
10cc shaoxing sake
pepper
10cc~ shirodashi
10g starch
100cc water
sesami oil
200g tofu
10g garlic
15g ginger
6 chili pepper
30g long leek
negi oil
80g eringi
100g shrimp
150g oysters
10cc shaoxing sake
pepper
10cc shirodashi
150cc water
10g starch
3000cc water
30g salt
130g spagettini
10g garlic
1 chili pepper
10g anchovy paste
olive oil
150g shrimp
50g eringi
10cc white wine
120g tomato
2cc nam pla
mitsuba
3000cc water
30g salt
130g spagettini
15g garlic
1 chili pepper
olive oil
80g bacon
150g oyster
10cc white wine
2cc~ nampla
olive oil
mitsuba
【Dashi : soup stock】
1000cc water
1 kombu
40g sababushi
50cc shirodashi
50cc mirin
50cc sake
30cc soy sauce
2 shiitake
80g longleek
120g oyster
10cc sake
250g~ soba
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
2 eggs
negi oil
negi oil
10g garlic
70g eringi
35g shiitake
70g enoki
150g baby scallop
◆300g HOT cooked rice
◆2eggs (scrambled)
peper
10cc shirodashi
2cc~ soy sauce
60g longleek
10g garlic
olive oil
20g butter
50g bacon
60g shiitake
60g longleek
150g oyster
10cc sake
pepper
3cc shirodashi
3cc soysauce
2 eggs
pepper
3cc shirodashi
olive oil
20g butter
rice
mitsuba
【Dashi : soup stock】
1000cc water
1 kombu
40g sababushi
【Udon soup】
◆Dashi 1000cc
50cc shirodashi
50cc mirin
50cc soysauce
80g shrimp
150g baby scallop
100g onion
mitsuba
10g~~ tempura powder
egg (half boiled)
90g udon
