中村壮一
Mukojima/Chiyoda restaurant
This time, on 'vinegared dishes,' I learned from instructor Nakamura (Ryōtei Chiyoda). I take up 'nanban-zuke.'
Mukojima/Chiyoda restaurant
This time, on 'vinegared dishes,' I learned from chef Nakamura (Ryōtei Chiyoda). This time I take up 'kombu-jime.'
Mukojima/Chiyoda restaurant
Freezing the konnyaku once creates air pockets inside it, making it easier for the seasoning to soak in and giving it a pleasantly popping texture in…
Mukojima/Chiyoda restaurant
This is a grilled course. For the momiji-dai grilled in hishio, cut pieces of sea bream are marinated in a blend of 1.5 parts amazake to 1 part…
Mukojima/Chiyoda restaurant
This is a sake accompaniment. For the raw sujiko in hishio, the salmon roe skeins are washed in cold water to remove the blood, then steeped in…
Mukojima/Chiyoda restaurant
For the tilefish kombu-cured kōji-pickle, the vinegar-cured tilefish is rolled with kombu and vegetables, then marinated in amazake for about a week…
Mukojima/Chiyoda restaurant
This is the grilled course. For the Kamo eggplant and buckwheat groat gratin, an ordinary white sauce would be unremarkable, so we made the gratin…
Mukojima/Chiyoda restaurant
First, three small dishes. For the fermented sesame tofu, we first toast polished sesame seeds and let them soak up water for about a day, then cook…
Mukojima/Chiyoda restaurant
This is the simmered course. For this sautéed-and-simmered beef, burdock, and konjac dish, I think it's fine to use about one and a half times the…
Mukojima/Chiyoda restaurant
For the cloudy chicken-bone soup, I wanted to make glutinous rice the main element of the soup course, so I used it in the soup, in the ingredients…
Mukojima/Chiyoda restaurant
For the grilled nagaimo with sesame miso, I cut it into thick slices and slowly deep-fry it in low-temperature oil until soft. Then I top it with…
Mukojima/Chiyoda restaurant
For the baguette with garlic shinjo fritter: at a previous monthly exhibition, using egg tofu soaked into bread within the clear-soup course was well…
Mukojima/Chiyoda restaurant
This is a simmered course. For the koji-simmered pork belly, the pork belly is salted whole in the block, wiped of the moisture that beads on the…
Mukojima/Chiyoda restaurant
For the sansho berry (mi-zansho) udon, we set aside sansho berries that come into season in June, and use the water they were boiled in to make udon…
Mukojima/Chiyoda restaurant
For the deep-fried egg bread, I cut bread into thick slices, let it soak up a savory egg-tofu custard base, and steam it until set and firm. Then I…
Mukojima/Chiyoda restaurant
For the stuffed tomato, I blanch and peel Amela tomatoes, remove the seeds, and sun-dry them somewhat to draw out some of the moisture. Then I fill…
Mukojima/Chiyoda restaurant
This is a clear-soup course. This is a kasujiru, simmered gently until even the bones dissolve, finished rich and thick. Marinating the fish in…
Mukojima/Chiyoda restaurant
For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…
Mukojima/Chiyoda restaurant
Steamed corn is made by pressing raw corn through a sieve and combining it with dashi at a ratio of two parts corn to one part dashi, then steaming…
Mukojima/Chiyoda restaurant
This is an appetizer course. For the summer warabi pickled in soy sauce, we buy warabi in bulk during summer when it is inexpensive, wash it, drain…
Mukojima/Chiyoda restaurant
For deep-fried summer daikon with soy-sauce grilling, peel the daikon and deep-fry it — frying it to about seventy or eighty percent done, leaving a…
Mukojima/Chiyoda restaurant
This is the sashimi course. For the live conger eel (anago) thin-sliced sashimi, we dispatch the conger eel, run the knife around it just below the…
Mukojima/Chiyoda restaurant
For the grilled dish of eggplant rolled in whale bacon, I first deep-fry the eggplant in oil, peel it, and remove excess moisture. Then I roll it…
