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400g tofu
Boiling water
salt
10g garlic
15g ginger
20g doubanjiang
negi oil
200g pork meat
350g hakusai : chinese cabbage
50g carrot
5g chiken soup powder
pepper
10cc shirodashi
◆boiled tofu
2cc~ sesame oil
10g starch
water
mitsuba
10g garlic
20g ginger
40g longleek
8~ chili pepper
negi oil
400g eggplant
100g green bellpepper
80g shiitake
100g bamboo shoots
150g meat
10cc shaoxing sake
pepper
10cc shirodashi
200cc water
5g chicken soup powder
5cc sesame oil
5g~ starch
water
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
10g garlic
15g ginger
1 chili pepper
negi oil
180g garlic sprouts
100g eringi
100g shrimp
60g baby scallop
80g squid
10g shaoxing sake
pepper
10cc shirodashi
80g squid
5g chicken soup powder
100cc water
sesame oil
5g starch
water
3000cc water
30g salt
130g spaghettini
10g garlic
1 chili pepper
olive oil
80g bacon
Wild mushrooms
10cc white wine
bell pepper (red,green)
2cc nam pla
1cc~ shirodashi
50cc~ pasta boild juice
1cc soysauce
cucunber
myoga : Japanese ginger
longleek
35g mentaiko
30cc~ olive oil
2cc~ shirodashi
150g~ sea bream : tai
5g garlic
15g ginger
1 chili pepper
negi oil
180g pork meat
200g garlic sprouts
120g bamboo shoots
60g kikurage mushroom
10cc shaoxing sake
pepper
10cc~ shirodashi
5g chicken soup powder
100cc water
sesame oil
10g starch
30cc~ water
Hot cooked rice
10g garlic
20g ginger
30g doubanjiang
negi oil
270g eggplant
80g longleek
80g green bellpepper
60g shiitake
300g chicken
1 egg
5cc shirodashi
pepper
5cc shaoxing sake
3cc soysauce
5g~ starch
10cc shaoxing sake
5cc shirodashi
pepper
150cc water
5g chicken soup powder
