矢島秀昭
Tempura and Japanese cuisineYamanoue Sensei Hideaki YajimaYamanoue Hotel Ochanomizu
Master
RECIPES
Recipes by 矢島秀昭
Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways
Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin
Mugwort wheat-gluten cake
Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter