工藤公士
Hatagaya, Shonaisho
RECIPES
Recipes by 工藤公士
Wine-Steamed Pheasant Thigh
Tofu and pheasant, miso-glazed grill
Pheasant sashimi, thin-sliced
Pheasant Consommé, Pheasant Wing, Koya-Dofu Oranda
Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto
Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone
Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red
Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped
Mugwort tofu, small kuruma shrimp
Substitute for the Raw Course
Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce
Bracken fern with walnut dressing
Simmered soy pulp
Cloth-wrung bundle of bottarga rice
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Articles by 工藤公士
