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Chef Knife: Sekimagoroku Gyuto (

Damascus Chef’s Knife (

Camera: Panasonic Lumix FZ-1000 (

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►My favorite knife maker who made my 220mm Damascus chef knife

Ingredients (serves 2 – 3)

-Char-siu pork-
500g Boston butt (You can use belly part which has more fat as well.)
1 Green Onion (Green part)
2 – 3 slices of ginger
1 clove of garlic

-Char siu Sauce –
150ml soy sauce
100ml mirin
100ml sake
1tbs sugar
1tsp salt
50ml water
50ml boito stock soup (optional)

-Boiled Eggs-
2 eggs
50% Char siu sauce
50% water
※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork.

-Chicken soup-
1 chicken bone
3 – 5 chicken wings
1 green onion (green part)
2 slices of ginger
water (enough to cover the ingredients in your pot)

-Fish Soup-
2 cups of boiling (soft) water
10g bonito flakes
30g Japanese anchovy

※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan.

-Mushroom Soup-
2 dried shiitake mushrooms
100ml water

-Kombu Soup-
10g Kelp
100ml water

-Clam Soup-
Any types of clam you want
500ml water
50ml sake

-Thick Soy sauce-
50ml soy sauce
5g kelp
5g bonito flakes
Put the bonito flakes and a piece of kelp in a tea bag and soak them in soy sauce overnight.

-Chicken Oil-
1 chicken skin
2g salt

-Soup Ratio-
fish soup: chicken soup: clam soup: Kombu soup: mushroom soup = 4 : 3 : 1 : 1 : 1

【Music】
“Celestial” by Sappheiros

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About The Author
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