Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
10 results

  • 二田栄次

  • Read the article: White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

    Japanese Chef Kyoyukai

    White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

    For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

    • Hors d'oeuvre
    • August
  • Read the article: Winter melon steamed dumpling

    Japanese Chef Kyoyukai

    Winter melon steamed dumpling

    This is a chilled dish. For the winter melon manjū, the winter melon is peeled, salted, then blanched and refreshed in hot water. After that, it is…

    • Kaiseki cuisine
    • August
  • Read the article: Eggplant with a pine-bark finish, quick-blanched octopus, figs

    Japanese Chef Kyoyukai

    Eggplant with a pine-bark finish, quick-blanched octopus, figs

    These are the three appetizers. First, for the matsukawa-style eggplant, eggplant wrapped in sea bream skin is steamed over low heat so the skin does…

    • Opening appetizer
    • August
  • Read the article: Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

    Japanese Chef Kyoyukai

    Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

    This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

    • Grilled dish
    • August
  • Read the article: Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

    Japanese Chef Kyoyukai

    Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

    This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

    • Clear-soup course / clear soup
    • August
  • Read the article: Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

    Japanese Chef Kyoyukai

    Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

    The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

    • Deep-fried dish / fried dish
    • August
  • Read the article: Ise Lobster Gusoku-ni, Morning-Glory-Cut Winter Melon, Eggplant, Pumpkin, Okra

    Japanese Chef Kyoyukai

    Ise Lobster Gusoku-ni, Morning-Glory-Cut Winter Melon, Eggplant, Pumpkin, Okra

    The simmered dish is the classic Ise lobster in the shell. Split the head lengthwise, simmer it first to draw out a stock, and then add the meat and…

    • Simmered / warm / steamed / combination-simmered
    • August
  • Read the article: Pike conger, nanban-style simmer

    Japanese Chef Kyoyukai

    Pike conger, nanban-style simmer

    This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…

    • Simmered / warm / steamed / combination-simmered
    • August
  • Read the article: Sea bass grilled with water pepper miso, spring-harvested shiitake fried with poppy seeds

    Japanese Chef Kyoyukai

    Sea bass grilled with water pepper miso, spring-harvested shiitake fried with poppy seeds

    This is the grilled course. The tade used in the sea bass grilled with tade miso is ayu-tade, that is, yanagi-tade, a mild variety of water pepper…

    • Grilled dish
    • August
  • Read the article: Abalone Duo

    Japanese Chef Kyoyukai

    Abalone Duo

    This is the soup course. For the abalone duo, the abalone is first removed from its shell, rinsed, and thinly sliced, and a little salt is added…

    • Clear-soup course / clear soup
    • August
Sort
10results