Claren Stefanie

Salmon Fillet (with skin) • Sake or Ryorishu (Cooking Sake) • Kosher salt • Oil

Konbu & Katsuobushi used for dashi • Shoyu • Sugar • Mirin (optional) • Toasted sesame seeds (optional)

dashi stock • silken tofu • enoki mushroom • shimeji mushroom • Dried wakame • Miso paste (I use the mixture of red & white miso) • Chopped spring onion for topping (optional)

dashi stock • mirin • sugar • shoyu/soy sauce • eggs • salt

dashi stock • Beef (thinly sliced) • Shoyu • mirin • sugar • salt • cooking oil • Sliced negi/leek, slice diagonally • Frozen udon • sliced onion (optional)

Few strips of Konbu (dried kelp) • Katsuobushi (bonito flakes) • water