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Japanese Chefs Recipes

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11 results

  • 木村盛治

  • Read the article: Tilefish deep-fried in a straw-bundle shape, conger eel and white melon mustard pickle, small freshwater fish in white vinegar dressing, icicle-style sea urchin and mountain yam, asparagus and salmon in crystal jelly, sweetfish grilled on bamboo leaf, new-season sweet potato with matcha dressing

    Koishikawa, Hitachi Ltd. Hakusankaku

    Tilefish deep-fried in a straw-bundle shape, conger eel and white melon mustard pickle, small freshwater fish in white vinegar dressing, icicle-style sea urchin and mountain yam, asparagus and salmon in crystal jelly, sweetfish grilled on bamboo leaf, new-season sweet potato with matcha dressing

    These are the appetizers. For the gori dressed in shiro-zu (a white tofu-sesame-vinegar dressing), sesame makes it tasty but dulls the flavor so the…

    • Hors d'oeuvre
    • June
  • Read the article: Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

    Koishikawa, Hitachi Ltd. Hakusankaku

    Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

    This is the grilled course. Jidori chicken moromi-miso grill: mix a can of moromi miso with 1 gō each (about 180ml) of sake and scallop or chicken…

    • Grilled dish
    • June
  • Read the article: Pike conger hirosu, cloud-style conger eel

    Koishikawa, Hitachi Ltd. Hakusankaku

    Pike conger hirosu, cloud-style conger eel

    The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

    • Simmered / warm / steamed / combination-simmered
    • June
  • Read the article: Abalone with plum, bishō-style, summer vegetable age-bitashi

    Koishikawa, Hitachi Ltd. Hakusankaku

    Abalone with plum, bishō-style, summer vegetable age-bitashi

    Sunomono. Abalone with plum, bishō-style, is essentially a pickled-plum dressing. When green plums come into season, I peel the thin skin, salt it…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • June
  • Read the article: Young sea bass rolled in taro stem, king crab nanban-zuke

    Koishikawa, Hitachi Ltd. Hakusankaku

    Young sea bass rolled in taro stem, king crab nanban-zuke

    This is the vinegared dish course. Summer vegetables are used in the king crab nanban-zuke. The nanban vinegar is made from 5.5 gō of dashi, 1 gō of…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • June
  • Read the article: Ayu grilled in bamboo leaf

    Koishikawa, Hitachi Ltd. Hakusankaku

    Ayu grilled in bamboo leaf

    This is the grilled course. For the ayu grilled in bamboo leaf, the smooth, fermented ayu-innard paste brushed onto the flesh is quite salty, so I…

    • Grilled dish
    • June
  • Read the article: Spiny lobster okabe-mushi

    Koishikawa, Hitachi Ltd. Hakusankaku

    Spiny lobster okabe-mushi

    This is the simmered dish, spiny lobster, tofu-steamed. I press cotton tofu through a sieve, mix in egg white, salt, potato starch, and a little…

    • Simmered / warm / steamed / combination-simmered
    • June
  • Read the article: Flathead, hot-oil sear

    Koishikawa, Hitachi Ltd. Hakusankaku

    Flathead, hot-oil sear

    This is the soup course. For the oil-seared preparation, I used flathead. Its skin has a somewhat pronounced character, so I poured hot oil over it…

    • Clear-soup course / clear soup
    • June
  • Read the article: Hoshiko Tofu

    Koishikawa, Hitachi Ltd. Hakusankaku

    Hoshiko Tofu

    Appetizer. Hoshiko tofu (dried sea-cucumber ovary): grill the hoshiko, soak in equal parts sake and water, then blend with egg yolk and potato…

    • Opening appetizer
    • June
  • Read the article: Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

    Koishikawa, Hitachi Ltd. Hakusankaku

    Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

    This is the appetizer course. For the abalone with its own liver: the abalone is first steamed in sake, then the liver is removed and pressed through…

    • Opening appetizer
    • June
  • Read the article: Softshell Turtle and Turnip Ikomi

    Koishikawa, Hitachi Ltd. Hakusankaku

    Softshell Turtle and Turnip Ikomi

    Clear-soup course: softshell turtle and turnip ikomi. Firm-blanch the turnip, peel the thin skin, hollow the centre. Simmer the turtle into stock as…

    • Clear-soup course / clear soup
    • June
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