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Japanese Chefs Recipes

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9 results

  • 川井祐一

  • Read the article: Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

    Atami Bamboo Forest Mizuno

    Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

    Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

    • Opening appetizer
    • October
  • Read the article: Steamed Kinmedai with Buckwheat Groats, Steamed Black Abalone Fukura-Mushi

    Atami Bamboo Forest Mizuno

    Steamed Kinmedai with Buckwheat Groats, Steamed Black Abalone Fukura-Mushi

    This is the steamed course. Since this is an inn in Izu, kinmedai (splendid alfonsino) and abalone are always used. For the kinmedai steamed with…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Light Kuzu-Thickened Soup

    Atami Bamboo Forest Mizuno

    Light Kuzu-Thickened Soup

    This is the clear-soup course. For the tilefish steamed with turnip, grated turnip is mixed with glutinous rice flour and steamed slowly at 90°C for…

    • Clear-soup course / clear soup
    • November
  • Read the article: Kuruma Prawn Wrapped and Deep-Fried, Deep-Fried Conger Eel Yawata-Maki, Matsutake Two-Piece Deep-Fry, Lily Bulb Monaka, Deep-Fried Chestnut in Matcha Batter

    Atami Bamboo Forest Mizuno

    Kuruma Prawn Wrapped and Deep-Fried, Deep-Fried Conger Eel Yawata-Maki, Matsutake Two-Piece Deep-Fry, Lily Bulb Monaka, Deep-Fried Chestnut in Matcha Batter

    This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…

    • Deep-fried dish / fried dish
    • November
  • Read the article: Tilefish, lightly salted and dried, Okitsu-style

    Atami Bamboo Forest Mizuno

    Tilefish, lightly salted and dried, Okitsu-style

    The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…

    • Grilled dish
    • October
  • Read the article: Broth made with Izu-region bonito flakes, eight-cup tofu

    Atami Bamboo Forest Mizuno

    Broth made with Izu-region bonito flakes, eight-cup tofu

    The soup course is eight-cup tofu, based on the Edo-period tofu cookbook Tofu Hyakuchin, known in English as One Hundred Tofu Recipes. This time it…

    • Clear-soup course / clear soup
    • October
  • Read the article: Softshell Turtle in Amber Glaze, Winter Melon in Broth

    Atami Bamboo Forest Mizuno

    Softshell Turtle in Amber Glaze, Winter Melon in Broth

    This is the simmered course. For the softshell turtle in amber glaze, the turtle is simmered in mirin, soy sauce, and a little tamari, then wrapped…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Whale Skin and Dried Fig, Dressed in Vinegared Miso

    Atami Bamboo Forest Mizuno

    Whale Skin and Dried Fig, Dressed in Vinegared Miso

    The vinegared course is whale skin and dried fig dressed in vinegared miso. Salted whale skin is reconstituted by soaking it overnight in…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • October
  • Read the article: Softshell turtle and dried daikon, medicinal simmer

    Atami Bamboo Forest Mizuno

    Softshell turtle and dried daikon, medicinal simmer

    The simmered course is softshell turtle and dried daikon medicinal simmer. The turtle is simmered slowly, without letting it boil too hard, in equal…

    • Simmered / warm / steamed / combination-simmered
    • October
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