Skip to content
10g garlic
20g ginger
1 chili pepper
negi oil
240g Kainomi : bottom flap beef
150g bamboo shoots
100g red bell pepper
150g green bell pepper
10cc shaoxing sake
pepper
5cc~ shirodashi
15cc~ oyster sauce
10g starch
100cc water
【Somen dipping sauce】
800cc Dashi (900cc water,1 kombu,40g katsuobushi)
200cc mirin
200cc soy sauce
sliced pork (boiled)
squid (soft boiled)
cucomber
carrot
1 egg
2cc shirodashi
90g somen noodle
ginger
330g chicken
pepper
10g garlic
15g ginger
3cc~ shirodashi
3cc~ soy sauce
tapioca starch
330g broccoli (hard boiled)
100g eringi
10g garlic
1 chili pepper
olive oil
2g~ salt
100cc olive oil
5cc~ shirodashi
10g yuzu koshow : yuzu pepper
lemon
200g~ ARA fish
baby leaf
red cabbage sprouts
miyoga : Japanese ginger
tomato
lemon
10g garlic
20g ginger
1 chili pepper
negi oil
140g red bell pepper
140g yellow bell pepper
80g green bell pepper
80g longleek
60g shiitake
80g eringi
120g shrimp
150g squid
10cc shaoxing sake
pepper
10cc~ shirodashi
5g chicken soup powder
sesami oil
5g starch
50cc~ water
270g chicken
5cc shaoxing sake
pepper
5cc shirodashi
15g garlic
20g ginger
3 chili pepper
negi oil
◆270g chicken
250g garlic sprouts
220g bamboo shoots
50g kikurage mushroom
pepper
10cc~ shaoxing sake
20cc~ shirodashi
5g chicken soup powder
100cc water
10g starch
50cc~ water
15g garlic
20g ginger
2 chili pepper
negi oil
350g pork meat
100g bamboo shoots
500g Yamaudo
10cc shaoxing sake
pepper
10cc~ shirodashi
3g~ chicken soup powder
100cc water
10cc~ oyster sauce
5cc sesami oil
10g starch
100cc water
500g smelt
salt
pepper
starch
300cc rice vinegar
50cc balsamic vinegar
50cc olive oil
50cc white wine
50g brown sugar
1 garlic
1 chili pepper
2 bay leaf
50g cayper
tyme
3 onion
1 red bell pepper
1 yellow bell pepper
100g sprouts
lemon
