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Japanese Chefs Recipes

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5 results

  • 島田和気男

  • Read the article: Kuruma prawn in a bottarga crystal jelly, steamed abalone with sansho-leaf miso, halfbeak curled bracken-style, octopus fermented sushi wrapped in domyoji rice, sake-lees tofu-dressed salad, fava bean, pickled plum, and cheese, three-color mugwort wheat gluten rolled around burdock

    Yokohama Kappo Shimanpachi

    Kuruma prawn in a bottarga crystal jelly, steamed abalone with sansho-leaf miso, halfbeak curled bracken-style, octopus fermented sushi wrapped in domyoji rice, sake-lees tofu-dressed salad, fava bean, pickled plum, and cheese, three-color mugwort wheat gluten rolled around burdock

    Starting with the appetizers. For the kuruma prawn in karasumi crystal jelly, the prawn goes into water salted heavily enough that it seems it won't…

    • Hors d'oeuvre
    • March
  • Read the article: Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur

    Yokohama Kappo Shimanpachi

    Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur

    For the simmered course's sea bream-wrapped shirako, the shirako and fish flesh are salted, butterflied open, dusted with "Pearl Meat" (a food-safe…

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: Tilefish grilled in young-grass style, wrapped in hosho paper; lily bulb, golden mashed sweet

    Yokohama Kappo Shimanpachi

    Tilefish grilled in young-grass style, wrapped in hosho paper; lily bulb, golden mashed sweet

    The grilled course is tilefish wakakusa-yaki wrapped in hosho paper. Rice flour is worked well with milk and butter, and sieved green peas are placed…

    • Grilled dish
    • March
  • Read the article: Three-Color Diamond Tofu

    Yokohama Kappo Shimanpachi

    Three-Color Diamond Tofu

    This is the clear-soup course. The three-color diamond tofu is an egg tofu, a steamed egg custard. The bottom-most green layer uses parsley — parsley…

    • Clear-soup course / clear soup
    • March
  • Read the article: Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

    Yokohama Kappo Shimanpachi

    Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

    This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

    • Deep-fried dish / fried dish
    • March
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