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Japanese Chefs Recipes

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  • Read the article: Spring turnip, Japanese-style pot-au-feu

    Spring turnip, Japanese-style pot-au-feu

    This is the simmered course. For the spring turnip Japanese-style pot-au-feu, we hollow out the turnip into a small kettle shape and fill it with…

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: End-of-season pufferfish and wagyu, assorted preparations: miso-bed-pickled rib-eye grilled over a wire net, seared rib-eye, pufferfish flesh-and-skin roll pintxos, cold-smoked pufferfish nigiri sushi, translucent-sliced pufferfish skin with cream cheese, saimaki shrimp marinated with spring citrus

    End-of-season pufferfish and wagyu, assorted preparations: miso-bed-pickled rib-eye grilled over a wire net, seared rib-eye, pufferfish flesh-and-skin roll pintxos, cold-smoked pufferfish nigiri sushi, translucent-sliced pufferfish skin with cream cheese, saimaki shrimp marinated with spring citrus

    The miso-bed-pickled rib-eye grilled over a wire net and the seared rib-eye both use the same single rib-eye; cooking it before pickling in miso…

    • Hors d'oeuvre
    • March
  • Read the article: New bamboo shoot grilled in beef lard

    New bamboo shoot grilled in beef lard

    This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

    • Grilled dish
    • March
  • Read the article: Turnip in Lingering Snow

    Turnip in Lingering Snow

    This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

    • Simmered / warm / steamed / combination-simmered