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10g garlic
20g ginger
60g long leek
10g doubanjiang
negi oil
150g ground meat
200g garlicsprouts
(lightly fried if possible)
5cc mirin
5cc sake
pepper
5cc shirodashi
5cc oyster sauce
2cc~ sesame oil
150cc water
10g starch+water
3000cc water
30g salt
130g~ Linguine
10g garlic
1 chili pepper
olive oil
80g onion
50g carrot
150g ground meat
50g bacon
10cc red wine
200g tomato
black pepper
1cc~ balsamic vinegar
70cc pasta boiled juice
parmesan cheese powder
20g butter
◆spaghettini
◆pasta boiled juice
◆parmesan cheese powder
◆black pepper
10g garlic
1 chili pepper
olive oil
150g broccoli (half boild)
80g eringi
50g shiitake
3g salt
olive oil
20g butter
steak (salt & pepper)
5cc soy sauce
400g beef
pepper
5cc shaoxing sake
5cc shirodashi
1 egg
◆beef
sesami oil
sesami oil
300g banboo shoots
250g bellpeppers
10g garlic
15g ginger
50g longleek
1 chili pepper
◆beef
◆veg
10cc shaoxing sake
pepper
10cc shirodashi
10cc oyster sauce
sesami oil
10g garlic
20g ginger
30g~ doubanjiang
negi oil
220g beef
70g shiitake
90g yellow bellpepper
90g red bellpepper
60g green bellpepper
380g eggplant
10cc shaoxing sake
pepper
10cc~ shirodashi
sesami oil
5cc mirin
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
【Warishita : Sukiyaki sauce】
30g brown sugar
100cc mirin
100cc sake
100cc soy sauce
negi oil
1/2 onion
100g longleek
250g~ beef
◆Warishita : Sukiyaki sauce
2 eggs
1 egg yolk
mituba
