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Japanese Chefs Recipes

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15 results

  • 生井卓

  • Read the article: Roast beef kimiage, somen noodles, truffle salt

    Aoyama Hana-Michou

    Roast beef kimiage, somen noodles, truffle salt

    This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…

    • Kaiseki cuisine
    • Fall
    • creamy
  • Read the article: Buckwheat-dumpling-style Tanba steamed dish, saury simmered in vinegar, oyster grilled with sansho pepper, crystal ginkgo, butterfish salt-grilled, sweet potato simmered in bitter orange, mushroom marinade, persimmon and muscat grape cream-cheese shira-ae, fig dengaku

    Aoyama Hana-Michou

    Buckwheat-dumpling-style Tanba steamed dish, saury simmered in vinegar, oyster grilled with sansho pepper, crystal ginkgo, butterfish salt-grilled, sweet potato simmered in bitter orange, mushroom marinade, persimmon and muscat grape cream-cheese shira-ae, fig dengaku

    This is a nine-item appetizer assortment. For the soba-gaki-style tamba-mushi, the sweetness of the chestnuts varies considerably by season, so the…

    • Hors d'oeuvre
    • October
  • Read the article: Sea bream and aromatic vegetable hakusen-age, chia seed dressing

    Aoyama Hana-Michou

    Sea bream and aromatic vegetable hakusen-age, chia seed dressing

    This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'hakusen-age.'

    • Kaiseki cuisine
    • Spring
    • texture
  • Read the article: Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

    Aoyama Hana-Michou

    Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

    This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…

    • August
  • Read the article: Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

    Aoyama Hana-Michou

    Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

    This is the deep-fried course. For the tilefish matsukasa-age — a pine-cone style deep-fry — the tilefish is cut into pieces with the scales left on…

    • Deep-fried dish / fried dish
    • October
  • Read the article: Live kuruma prawn kimiage, young rakkyō, Manganji pepper, matcha salt

    Aoyama Hana-Michou

    Live kuruma prawn kimiage, young rakkyō, Manganji pepper, matcha salt

    This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'kimiage.'

  • Read the article: Seared abalone with turnip pasta-style, salted sea urchin cream sauce, liver-butter tortoiseshell-glaze sauce

    Aoyama Hana-Michou

    Seared abalone with turnip pasta-style, salted sea urchin cream sauce, liver-butter tortoiseshell-glaze sauce

    This is the grilled course. For the seared abalone with turnip pasta-style, the abalone is cooked sous-vide. This results in very little shrinkage…

    • Grilled dish
    • October
  • Read the article: Grilled Tilefish with Liver Oil

    Aoyama Hana-Michou

    Grilled Tilefish with Liver Oil

    Finally, the fish course. For the grilled tilefish with liver oil, the liver oil is made by prepping the liver and simmering it in oil until it melts…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • December
  • Read the article: Ise Spiny Lobster Gusoku-ni, White Miso Style

    Aoyama Hana-Michou

    Ise Spiny Lobster Gusoku-ni, White Miso Style

    Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

    • Simmered / warm / steamed / combination-simmered
    • December
  • Read the article: Silky soup course

    Aoyama Hana-Michou

    Silky soup course

    First, as an alternate soup course. For the ikura in this silky soup course, place skein-form salmon roe (sujiko) in lukewarm water and gently loosen…

    • Clear-soup course / clear soup
    • December
  • Read the article: Beef and Lotus Root, Butter-Ponzu Grill

    Aoyama Hana-Michou

    Beef and Lotus Root, Butter-Ponzu Grill

    Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • December
  • Read the article: Momiji-wan

    Aoyama Hana-Michou

    Momiji-wan

    This is the soup course. For the momiji-wan, I made something like a light clear soup with julienned vegetables and meat using pike conger skin…

    • Clear-soup course / clear soup
    • October
  • Read the article: Oyster Soufflé

    Aoyama Hana-Michou

    Oyster Soufflé

    This is an alternate hot course. For the oyster soufflé, since this was for an exhibition, I topped it with a choux pastry shell instead of an actual…

    • Simmered / warm / steamed / combination-simmered
    • December
  • Read the article: Softshell turtle and root vegetable agebitashi

    Aoyama Hana-Michou

    Softshell turtle and root vegetable agebitashi

    This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

    • Simmered / warm / steamed / combination-simmered
    • October
  • Read the article: Sea cucumber, loose-fried

    Aoyama Hana-Michou

    Sea cucumber, loose-fried

    Next is the fried course. For the loose-fried sea cucumber, we cut off the top and bottom of the sea cucumber, then wrap gauze around a pair of…

    • Deep-fried dish / fried dish
    • December
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