横井清
Kansai Chefs Association
Master
RECIPES
Recipes by 横井清
Shark fin steamed with grated turnip, an assortment of dried wheat gluten in autumn colors
Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper
Autumn-run bonito
Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu
Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles
Starch-thickened broth, salt-steamed quail
Crab Miso Broth, Sesame Tofu with Crab
Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese
Clear broth, burdock shinjo
Pickled plum broth, golden maple-leaf mountain yam
Flying-fish and kelp dashi broth
Chicken-stock blend broth
Kombu dashi broth, egg tofu with salted sea cucumber intestines
Molded mushroom preparation
Pacific saury heshiko
White Leek Pickled in Yuzu
Pufferfish and sweet shrimp roll
Egg Yolk Salmon Roll
Crab kinuta-maki roll
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