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Japanese Chefs Recipes

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16 results

  • 工藤公士

  • Read the article: Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

    Hatagaya, Shonaisho

    Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

    For the large-plate course, the freeze-dried konjac narazuke: slice the konjac thin, freeze it into shimi-konnyaku, then thaw it and turn it into…

    • Rice course
    • Spring
  • Read the article: Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce

    Hatagaya, Shonaisho

    Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce

    For the sea bream roe and milt with grated daikon in shuto sauce: heat freshly grated raw daikon, combine it with shuto (salted bonito innards)…

    • Opening appetizer
    • Spring
  • Read the article: Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto

    Hatagaya, Shonaisho

    Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto

    Three appetizers. For the pheasant gizzard with mustard-vinegar miso and skin, this time I didn't dress the skin, scallion, and green peas together…

    • Opening appetizer
    • June
  • Read the article: Mugwort tofu, small kuruma shrimp

    Hatagaya, Shonaisho

    Mugwort tofu, small kuruma shrimp

    For the clear-soup course, the mugwort tofu: combine 500cc soy milk with 50g kuzu starch and knead together, then just before it fully comes…

    • Clear-soup course / clear soup
    • Spring
  • Read the article: Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red

    Hatagaya, Shonaisho

    Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red

    For the simmered course, the kenchin tofu wrapped in yuba is something like a cross between fried fish cake and tofu. Fiddlehead fern prepared…

    • Simmered / warm / steamed / combination-simmered
    • Spring
  • Read the article: Substitute for the Raw Course

    Hatagaya, Shonaisho

    Substitute for the Raw Course

    For the shellfish and fish substituting for the raw course, use items that would not otherwise work as sashimi — lightly seared, raw, or…

    • Opening appetizer
    • Spring
  • Read the article: Tofu and pheasant, miso-glazed grill

    Hatagaya, Shonaisho

    Tofu and pheasant, miso-glazed grill

    This is the grilled course. For the tofu and pheasant miso dengaku, meat scraped from the carcass bones is coarsely minced and simmered in sweet red…

    • Grilled dish
    • June
  • Read the article: Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

    Hatagaya, Shonaisho

    Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

    For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

    • Deep-fried dish / fried dish
    • Spring
  • Read the article: Simmered soy pulp

    Hatagaya, Shonaisho

    Simmered soy pulp

    It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

    • Opening appetizer
    • Spring
  • Read the article: Wine-Steamed Pheasant Thigh

    Hatagaya, Shonaisho

    Wine-Steamed Pheasant Thigh

    This is the cold course. Pheasant thigh is the most delicious part of the bird. The thigh is butterflied, seasoned with salt, and left to marinate…

    • Kaiseki cuisine
    • June
  • Read the article: Pheasant Consommé, Pheasant Wing, Koya-Dofu Oranda

    Hatagaya, Shonaisho

    Pheasant Consommé, Pheasant Wing, Koya-Dofu Oranda

    This is a simmered soup course. For the pheasant wing, the bone is hollowed out and a hollow burdock root tube is inserted; it's simmered together…

    • Clear-soup course / clear soup
    • June
  • Read the article: How to Fillet Wild Duck

    Hatagaya, Shonaisho

    How to Fillet Wild Duck

    How to Fillet Wild Duck The one with green feathers and a beautiful body from the head down is the male (mallard, "ao-kubi" = "blue neck" — on the…

  • Read the article: Bracken fern with walnut dressing

    Hatagaya, Shonaisho

    Bracken fern with walnut dressing

    As for the bracken fern (warabi) with walnut dressing: my sister back home in Yamagata sends me large quantities of salt-pickled warabi, so I…

    • Opening appetizer
    • Spring
  • Read the article: Cloth-wrung bundle of bottarga rice

    Hatagaya, Shonaisho

    Cloth-wrung bundle of bottarga rice

    The bottarga rice cloth-wrung bundle, one of the five sake accompaniments: mix trimmings of mullet roe — the roe used for karasumi — into plain…

    • Opening appetizer
    • Spring
  • Read the article: Deep-Fried Pheasant Shinjo

    Hatagaya, Shonaisho

    Deep-Fried Pheasant Shinjo

    This is the deep-fried course. For the pheasant shinjo, the already-cooked meat still clinging to the triangular bone left over from making stock is…

    • Deep-fried dish / fried dish
    • June
  • Read the article: Pheasant sashimi, thin-sliced

    Hatagaya, Shonaisho

    Pheasant sashimi, thin-sliced

    This is the sashimi course. The sinew in the breast meat is very tough, so it is removed. Compared with other birds, the meltingly sticky texture is…

    • Sliced raw fish / sashimi / sashimi course
    • June
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