佐藤康幸
Komoikai
RECIPES
Recipes by 佐藤康幸
Dual-purpose ingredient dish: puff-baked flat tofu skin
Dual-purpose ingredient dish: Uda-kin burdock pureed soup
Dual-purpose ingredient dish: crispy black-purple rice
Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry
Crossbred duck with fruit miso
Avocado grilled with miso, Japanese sea bass grilled with sansho blossom
Berkshire pork steamed with shio-koji
New burdock root pureed soup
Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce
Crab Shell Hot Pot
Tilefish grilled with a sake-lees glaze, small abalone simmered in a sweet-savory sauce, yam bulbils molded in a stone-wall pattern, stuffed baby onion, camellia sushi, kabocha shaped like yuzu, burdock fried karinto-style
Snow-foam fritter
Shrimp-shaped taro simmered until infused, shark fin tofu fritter, soy-glazed simmered shrimp, shiitake wrapped in thin overlapping layers
Quail shinjo
Sea bream ball, ark shell and young sea bream salad, napa cabbage roll