昆布粉

彩椒, 厚火腿, 淡醬油, 昆布粉

高麗菜, 鹽, 蒜泥, 麻油或香油, 黑胡椒, 昆布粉

豬額邊肉....10g, 去油豬小腸....53g, 去油豬皮....3g, 紅蔥頭末....7g, 烤麩碎....6g, 香茅段....1根份, 月桂葉....1片, 昆布渣(可用少許昆布粉)....1次份, 鹽....1/3小匙, 胡椒粉....少許, 昆布柴魚高湯....30cc

馬頭魚塊....130g, 金桔汁....10cc, 味霖....10cc, 昆布粉....少許, 鹽....少許, 醬油....3cc

洋蔥末....1大匙, 昆布粉....1/4小匙, 綠紫蘇葉....1片, 奧勒岡乾....少許, 百里香乾....少許, 鹽....1/3小匙, 胡椒粉....少許, 白葡萄酒醋....3cc

金針菇, 蔥, 鹽, 醬油, 昆布粉, 太白粉, 香油

烤黃色地瓜肉泥....24g, 白米醋....7g, 昆布粉....少許, 生食條件白帶魚塊....60g, 鹽....少許, 花椒粒....15粒, 植物油....75cc

生食條件鯛魚塊....70g, 白葡萄酒醋....5cc, 昆布渣(可用少許昆布粉)....1次份, 柿子果肉切小塊....50g, 魚露....1/2小匙, 胡椒粉....少許, 當歸葉....2/3杯, 味霖....7cc, 白米醋....5cc

白味噌(鹽分5% 甜)....10g, 酒....8cc, 昆布柴魚高湯....15cc, 泰國胡椒葉....大5片, 生食條件生魚塊....70g, 白葡萄酒醋....5cc, 昆布粉....少許, 醬油....1/3小匙

法國夏季蒲福起司Beaufort d'été切小塊....21g, 舞菇用手撕成小塊....58g, 白葡萄酒....15cc, 削昆布末(可用1/4小匙昆布粉)....1小匙, 泰國胡椒葉切末....大5張份, 鹽....少許

洋蔥絲....100g, 蒜末....1顆分, 蝦醬....1/2小匙, 調味削昆布末(可用1/2小匙昆布粉)....1小匙, 水....200cc, 無鹽奶油....5g, 胡椒粉....少許

生食條件生魚塊....70g, 白葡萄酒醋....5cc, 昆布渣(可用少許昆布粉)....1次份, 味噌(鹽分8%)....12g, 酒....15cc, 硬質起司粉....8g

豬瘦肉....50g, 蒜末....1顆份, 調味削昆布末(可用少許昆布粉)....1小匙, 味噌(鹽分8%)....7g, 酒....15cc

冬瓜一片, 薑適量, 肉片2片, 昆布粉2克

白飯, 肝腸/臘腸 各2根, 青江菜, 培根, 蔥, 薑, 砂糖, 金鉤蝦, 昆布粉, 紅蔥酥醬, 鹽, 白胡椒

輪切冬瓜1片, 蛤蜊 約300, 乾薑 切片, 香菜 1-2 棵 切小段, 米酒, 昆布粉 一小匙

生吃條件白肉魚塊....50g, 昆布渣(可用少許昆布粉)....1次份, 白米醋....15cc, 鹽....1/4小匙, 微酸蘋果小塊....20g, 蕪菁頭小塊....20g, 醬油....1/4小匙

加壓7分鐘煮過帶皮豬五花肉....50g, 洋蔥塊....20g, 去皮蒜頭....1顆, 昆布渣(可用少許昆布粉)....1次份, 水....100cc, 魚露....5cc, 胡椒粉....少許, 九層塔....6片, 薄荷葉....3片

黃瓜....100g1條, 烏魚子小塊....15g, 紅蔥頭末....1顆分, 九層塔葉....小5片, 辣椒捲....1根分, 味霖....5cc, 白米醋....5cc, 水....15cc, 昆布粉....少許, 無鹽奶油....2g, 胡椒粉....少許

大黃瓜, 貢丸, 昆布粉, 白胡椒

過熟甜的西梅....大1½顆, 帶皮白蘿蔔....30g, 味霖....5cc, 白米醋....5cc, 醬油....3cc, 昆布粉....少許, 辣椒粉....少許

鯛魚塊....100g, 鹽....少許, 苦瓜....80g, 薑片....小3片, 昆布渣(可用少許昆布粉)....1次分, 水....150cc, 昆布柴魚高湯....50cc, 豆豉....8粒

茄子....100g1顆, 橄欖粒(切片)....3粒, 蒜末....少許, 巴薩米克醋....1小匙, 鹽....少許, 胡椒粉....少許, 昆布粉....少許

排骨....100g, 蓮花....2朵, 昆布渣(可用少許昆布粉)....1次分, 水....300cc, 鹽....少許, 胡椒粉....少許

豆薯....50g, 鯛魚生魚片....70g, 鹽....1/3小匙, 昆布粉....少許, 烏醋....7cc, 花生乾....12g, 味霖....5cc, 醬油....5cc, 昆布柴魚高湯....30cc, 香菜末....少許

仔鮪魚生魚片(可用鮪魚)....100g, 蒜片....半顆分, 昆布粉....少許, 味霖....5cc, 醬油....5cc, 烏醋....5cc, 水....5cc, 胡椒粉....少許

魚頭....半顆, 無翅豬毛菜硬莖(可不加)....半杯, 碧玉筍段....5隻, 紅蔥頭片....20g, 水....適量, 昆布粉....1/3小匙, 檸檬汁....15cc, 魚露....1/2小匙, 胡椒粉....少許

碧玉筍....70g, 蒜末....1顆分, 昆布粉....少許, 奶油....7g, 麵粉....1小匙, 白葡萄酒....60cc, 味霖....5cc, 鹽....1/3小匙, 胡椒粉....少許