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【Dashi : soup stock】
500cc water
1 kombu
40g katuobushi
350g asari : short neck clam
100cc mirin
100cc soysauce
90g somen noodle
miyoga : Japanese ginger
mituba
10g garlic
1 chili pepper
olive oil
5g anchovy paste
100g onion
300g asari :short neck clam
10cc white wine
170g tomato
2cc~ nam pla
3000cc water
30g salt
100g angel hair : capellini
80g sliced tomato
20g miyoga : Japanese ginger
mituba
3000cc water
30g salt
130g spaghettini
10g garlic
1 chili pepper
5g anchovy paste
olive oil
350g asari : short neck clam
10cc white wine
olive oil
mituba
20g garlic
1 chili pepper
5g anchovy paste
1 bayleaf
1 thyme
100g onion
100g eringi
130g cherry tomato
130g tomato
10cc white wine
560g Yellowtail collar
salt
pepper
black pepper
olive oil
10g garalic
Italian herb mix
2cc balsamic vingar
200cc~ white wine
mituba
3000cc water
30g salt
130g spaghettini
10g garlic
1 chili pepper
5g anchovy paste
olive oil
250g asari : short neck clam
180g tomato
100g shrimp
100g squid
2cc an pla
olive oil
mituba
3000cc water
30g salt
130g linguine piccole
10g garlic
1 chili pepper
5g~ anchovy paste
olive oil
80g eringi
200g Argentine shrimp
10cc white wine
2cc~ nam pla
olive oil
3 shrimp head (fried)
mituba
3,000㏄ water
30g salt
200g linguine piccole (2persons)
15g garlic
2 chili pepper
10g anchovy paste
olive oil
scallop
shrimp
squid
10cc white wine
3cc nam pla
olive oil
2cc shirodashi
mituba
3000cc water
30g salt
130g cappellini
1 garlic
1 chili pepper
5g anchovy paste
olive oil
230g baby scallop
200g tomato
10cc white wine
2cc~ nam pla
2cc shirodashi
30g miyoga : Japanese ginger
mituba
3000cc water
30g salt
130g spaghettini
10g garlic
1 chili pepper
5g anchovy paste
olive oil
250g shrimp
100g squid legs
2cc nam pla
olive oil
mituba
15g garlic
15g ginger
30g doubanjiang
negi oil
380g meat
100g shiitake
140g garalic sprouts
180g squid
10cc shaoxing sake
pepper
10cc~ shirodashi
sesami oil
10g starch
100cc water
