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Japanese Chefs Recipes

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10 results

  • 中澤晴信

  • Read the article: Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

    Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

    Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

    • Hors d'oeuvre
    • November
  • Read the article: Abalone steak with liver dressing, Japan whiting baked with sea urchin, eel-rolled egg, chicken baked matsukaze-style, deep-fried long-armed prawn, edamame fried in roasted grain flour, sweet long pepper fried and marinated, and Japanese bayberry wine jelly

    Abalone steak with liver dressing, Japan whiting baked with sea urchin, eel-rolled egg, chicken baked matsukaze-style, deep-fried long-armed prawn, edamame fried in roasted grain flour, sweet long pepper fried and marinated, and Japanese bayberry wine jelly

    This is the grilled hassun course. For the abalone steak with liver dressing, the abalone is removed from its shell, rinsed, and slowly simmered for…

    • Grilled dish
    • August
  • Read the article: Monkfish liver, flame-seared scallop with egg-yolk okara dressing, salmon roe marinated in soy sauce

    Monkfish liver, flame-seared scallop with egg-yolk okara dressing, salmon roe marinated in soy sauce

    This is the vinegared course. The monkfish liver is wrapped in spinach. It is thoroughly rinsed to remove the blood, salted, and steamed; the spinach…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • November
  • Read the article: Corn tofu, fruit tomato stuffed with prosciutto mousse, salt-fermented pike conger roe

    Corn tofu, fruit tomato stuffed with prosciutto mousse, salt-fermented pike conger roe

    What is served in the glass vessel is a small palate-opening course. What is in the hollowed-out kabosu shell is hamo roe shiokara. The swim bladder…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • August
  • Read the article: Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

    Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

    The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…

    • Grilled dish
    • November
  • Read the article: Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

    Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

    This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

    • Simmered / warm / steamed / combination-simmered
    • August
  • Read the article: Amber Jelly

    Amber Jelly

    This is the appetizer course. The amber jelly sets small kuruma prawns, kabocha squash, edamame, and white taro stem in an amber-colored dashi…

    • Opening appetizer
    • August
  • Read the article: Herring kombu roll, shrimp-shaped taro, deep-fried tofu fritter

    Herring kombu roll, shrimp-shaped taro, deep-fried tofu fritter

    This is the simmered course. For the herring kombu roll, the herring is cleaned and soaked in rice-rinsing water, then reconstituted in hot water…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Tilefish steamed with autumn colors

    Tilefish steamed with autumn colors

    This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…

    • Clear-soup course / clear soup
    • November
  • Read the article: Pike conger wrapped in Kamo eggplant

    Pike conger wrapped in Kamo eggplant

    For the clear-soup course, I used hamo, a summer standard. The skin of hamo is tough, so the key is to first soften the skin with a torch or direct…

    • Clear-soup course / clear soup
    • August
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