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【Dashi : soup stock】
1000cc water
1 kombu
40g katsuobushi
◆Dashi
50cc shirodashi
50cc mirin
30cc~ soy sauce
oil
180g chcken
60g long leek
1 egg
250g soba
mitsuba
10g garlic
20g ginger
20g doubanjiang
negi oil
200g chicken
140g garlic sprouts
150g bamboo shoots
100g kikurage mushroom
pepper
10cc sake
10cc shirodashi
150g water
5g chicken soup powder
3cc sesame oil
10g starach+ water
3000cc water
30g salt
130g spaghettini
10g garlic
1chili pepper
5g anchovy paste
olive oil
150g oyster
100g hiratake mushroom
60g eringi mushroom
10cc white wine
50cc~ pasta boiled juice
2cc nam pla
olive oil
mitsuba
100g onion
400g chicken
1 egg
pepper
5cc~ shirodashi
10g garlic
10g starch
10g garlic
1 chili pepper
olive oil
50g eringi
◆chicken meatball
180g tomato
2cc~ balsamic vinegar
6pc olive
◆ 130g linguine piccole
70cc pasta boiled juice
20g~ parmesan cheese powder
black pepper
parmesan cheese powder
mitsuba
olive oil
15g butter
250g chiken
100g onion
70g eringi
5cc white wine
pepper
3cc shirodashi
3g chiken soup powder
15g buter
250g 【HOT】rice
20cc~ketchop
olive oil
3 eggs
20cc ketchop
2cc~ tonkatsu sauce
5cc~ white wine
pepper
mayonnais
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【Oyakodon sauce】
140cc Dashi : soup stock
(katsuobushi,kombu)
100cc mirin
60cc soy sauce
250g chicken
2 eggs
200g Hot steamed rice
mitsuba
35g mayonnaise
5cc shirodashi
30cc soysauce
30cc vinegar
30cc honey
5g ginger (ginger paste)
15cc sesame oil
5g sesame
◆Chicken ham （mushi dori)
【A】
1000cc water
15g ginger (sliced)
bay leaf
longleek green leaf
5g salt
10g chicken soup powder
●Boiling the soup of [A]
Put the chicken prepared with a fork etc.
Turn off the heat and let it cool
naturally for about 1 hour.
cold noodle
boiled hakusai
longleek
doubanjiang
chili oil
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
