大里利光
Uenoikenohata Kaien-tei
RECIPES
Recipes by 大里利光
Japanese whiting, sweet shrimp, and mountain yam, kombu-cured
Ebi-Imo Dongpo-Style Deep-Fry
Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze
Cod milt and napa cabbage amber terrine, kelp-grilled milt
Carabao mango sorbet, black sesame blancmange
Winter daikon marinated Tosa-style with bonito flakes
Splendid alfonsino, chimaki-style
Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus
Salt-grilled wagyu beef, dried figs simmered in wine
Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style
Bounty of the Sea from Izu and Suruga Bay
Soup-style, chicken shinjo wrapped in glutinous rice-flour dough
Seared-and-chilled chicken tenderloin set with plum paste, white liver pâté with Melba toast, salmon and kombu-cured sushi, konjac simmered Rikyu-style with sesame, paprika and prosciutto-cheese terrine
Crab-stick roll with julienned Chinese yam
Tender-simmered yellowtail with a thickened sauce
Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter
Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style
Korenai Pork Bone-In Loin, Tsugaru-Style Grill
Lotus-Root Mochi Rock Crab
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Articles by 大里利光
