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500g ~ fish Kis (鱚）・Sillago ・ Sand Borer
starch
( salt+pepper)
1 red bell pepper
2 green bell pepper
2 onion
1 carrot
mituba
20g caper
1 garlic
1 chili pepper
200cc vineger
50cc shirodashi
60g brown suger
2 bayreaf
250g shrimp (amaebi,nambanebi)
1 onion
mituba
100g tempura powder
160cc soda
500g tofu
250g meat
400g eggplant
120g green bellpepper
60g shiitake mushroom
【dashi:soup stock】
20g sababushi
1 kombu
300cc water
1 garlic
1 ginger
20cm longleek
20cc Doubanjiang
1 chili peper
negi oil
20cc Shaoxing sake
30cc shirodashi
pepper
10g Starch
100cc 【dashi】
130g pasta (linguine)
30g salt
3000cc water
200g shrimp
2 garlic
1 chili pepper
olive oil
10cc white wine
5cc~ nam pla
2g salt
parsley
300g chicken
salt
pepper
starch
【yurinchi sauce】
20cm longleek
1 garlic
1 ginger
20cc soysauce
20cc vinegar
10g brown suger
20cc sesami oil
20cc Shaoxing sake
10cc honey
yuzu citron skin
mituba
200g Yamaudo wild vegetables 【or asparagus /broccoli】
200g meat
150g mushroom (shiitake,eringi)
negi oil
1 garlic
2 slice ginger
1 chili pepper
20cc Shaoxing sake
10cc~ shirodashi
pepper
30cc~ oyster sauce
mituba
300g cooked rice (HOT)
negi oil
1 garlic
1 egg
70g bacon
150g mushroom (eringi,shiitake)
100g whelk (tubugai)
100g lettuce
pepper
10cc~~ shirodashi
250g noodle
500cc water
1 kombu
30g sababushi
negi oil
1 garlic
20g ginger
50g longleek
20g~ Doubanjiang
10g sesameseed
20cc shirodashi
10cc oyster sauce
mituba
【home made roast pork】
300g meat
400g cabbege
200g bamboo shoot
80g eringi mushroom
negi oil (Long leek flavor OIL)
1 garlic
15g ginger
10g+10g 豆板醤 Doubanjiang
30g 甜麵醬 sweet flour paste (Chinese seasoning)
20cc Shaoxing rice wine
20cc shirodashi
20cc oyster sauce
