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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
10g ginger
1 chili pepper
negi oil
90g udon
100g bamboo shoots
50g carrot
◆udon
80g nira： chinese chive
10cc sake
pepper
5cc~ shirodashi
3cc~ soy sauce
2cc~ sesame oil
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1000cc water
1 kombu
50g tempura powder
80cc soda
◆1000cc water
◆１kombu
40g katsuobushi
◆Dashi : soup stock
50cc mirin
50cc shirodashi
50cc soy sauce
◆tempura skin
150g oyster
soba soup
60g longleek
280g soba
mitsuba
10g garlic
15g ginger
6 chili pepper
negi oil
150g meat
100g onion
80g shrimp
100g squid
10cc sake
◆ビーフン : Rice vermicelli 100g
5g chiken soup powder
pepper
10cc shirodashi
1cc~
nam pla
lettuce
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【Butakara : fried pork】
250g pork meat
5g garalic
5g ginger
pepper
5cc sake
5cc~ shirodashi
2cc~ soy sauce
【Soba soup】
1000cc water
1 kombu
40g sababushi
50cc shirodashi
50cc mirin
50cc sake
40cc soy sauce
◆seasoned pork
20g~ starch
50g longleek
mitsuba
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
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
