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Japanese Chefs Recipes

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7 results

  • 浅野一哉

  • Read the article: Wild mountain vegetables steeped in wasabi, sea bream roe set, wagyu simmered in miso, baby octopus simmered tender, smoked salmon Hakata-style, fava beans glazed simmer, icefish cherry-blossom sushi

    Ginza, local, Matsue flavors

    Wild mountain vegetables steeped in wasabi, sea bream roe set, wagyu simmered in miso, baby octopus simmered tender, smoked salmon Hakata-style, fava beans glazed simmer, icefish cherry-blossom sushi

    This is the appetizer course. For the icefish in the cherry-blossom sushi, rinse the icefish in lightly salted water and lay them one by one on a…

    • Hors d'oeuvre
    • March
  • Read the article: Lily bulb steamed dumpling

    Ginza, local, Matsue flavors

    Lily bulb steamed dumpling

    This is the simmered course. For the lily bulb manju, coat the outside with crushed kori-mochi (freeze-dried rice-cake flakes), and just before…

    • Kaiseki cuisine
    • March
  • Read the article: Tofu-dressed salad

    Ginza, local, Matsue flavors

    Tofu-dressed salad

    We begin with the appetizer course. I prepared a classic shira-ae. For the clams steamed with sake inside, thoroughly purge small clams of sand, cook…

    • Opening appetizer
    • March
  • Read the article: Pen shell, sterculia seed jelly

    Ginza, local, Matsue flavors

    Pen shell, sterculia seed jelly

    This is the vinegared dish. For the tairagai, remove it from the shell and clean it, cut it, and sandwich it with bitter orange. Bakudaikai is a…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • March
  • Read the article: Thornyhead rockfish grilled with a salt crust

    Ginza, local, Matsue flavors

    Thornyhead rockfish grilled with a salt crust

    This is the grilled course. For the quick, lightly seasoned fuki-no-to simmer, deep-fry the fuki-no-to in oil to remove its bitterness, wring it out…

    • Grilled dish
    • March
  • Read the article: Fat greenling naruto-age, landlocked masu trout cherry-blossom-age

    Ginza, local, Matsue flavors

    Fat greenling naruto-age, landlocked masu trout cherry-blossom-age

    This is the deep-fried course. For the ainame Naruto-age, apply a lightly tinted shrimp fish-paste dumpling paste to the skin side of the fine…

    • Deep-fried dish / fried dish
    • March
  • Read the article: Shrimp in a light, misty-textured broth

    Ginza, local, Matsue flavors

    Shrimp in a light, misty-textured broth

    This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

    • Clear-soup course / clear soup
    • March
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