cuku 3 - julian, salt, wring later, sprinkle hondashi (tea sp 1), sasame oil (tea sp 2)
daikon 300g - julian, salt, wring, sprinkle vinegar (50cc), sugar (table sp 1.5)
carrot 50g - cook with daikon
bean splout 200g - wash and clean, cut then roots, boil and drain, cook with water(100cc), hondashi (tea sp 1) salt (pintch), sesame oil (2 tea sp), mirin (tea sp 1) boil till water reduce to the half
zenmai 250g - cut if it's very long, boil and drain, stir fly with sesame oil (tbsp 1.5), add hontashi (2 tea sp) and water (250cc). Add soy sauce(tea sp 2), mirin (tea sp 1), boil till water becomes 1/2.
dried shiitake 10 p - soak in water, julian, cook with water about the same amount (hitahita), sake (tb sp 1), sugar (1.5 tb sp) and cook 3 min. Add mirin (tb sp 1), soy sauce (tb sp 2) boil till water reduced to 1/2.
egg 4 - remove white stuff in egg white, add salt (tea sp 1/2), sugar (tb sp 1/2) and pan bake thin, julian.
eggplant 4 - halve into 2 vertically, create shallow cuts diagonal, steam till 80% done(7-8 min). Cut into 4-5 pieces vertically. Cover with hondashi (tb sp 1), water (150cc), soy sauce (tea sp 2), mirin (tea sp 1), sesami oil (tea sp 2).
spinatch 1 - boil and wring. Cut into 4-5 cm. Marinate with sesami oil (tea sp 2), hondashi (tea sp 1) mirin (tea sp 1).
beef 150g - pan fry with sesami oil (tb sp 2). Add sugar (tea sp 1), soy sauce (tea sp 2) after cooked.
nori
sesami oil
salt
sugar
mirin
sasame
hondashi
kochujan
Put rice in a large bowl. Place the cooked ingredients. Add Kochujan.