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Japanese Chefs Recipes

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31 results

  • 大里利光

  • Read the article: Japanese whiting, sweet shrimp, and mountain yam, kombu-cured

    Uenoikenohata Kaien-tei

    Japanese whiting, sweet shrimp, and mountain yam, kombu-cured

    The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • January
  • Read the article: Splendid alfonsino, chimaki-style

    Uenoikenohata Kaien-tei

    Splendid alfonsino, chimaki-style

    • Rice course
    • December
  • Read the article: Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style

    Uenoikenohata Kaien-tei

    Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style

    • Grilled dish
    • December
  • Read the article: Crab-stick roll with julienned Chinese yam

    Uenoikenohata Kaien-tei

    Crab-stick roll with julienned Chinese yam

    • Opening appetizer
    • December
  • Read the article: Sugar-frosted dried baby sardines

    Uenoikenohata Kaien-tei

    Sugar-frosted dried baby sardines

    How to Make Konabuki Gomame (Sugar-Dusted Candied Sardines) Dry-toast the gomame (small dried sardines) in advance. Put sugar and water into a pot…

  • Read the article: Bounty of the Sea from Izu and Suruga Bay

    Uenoikenohata Kaien-tei

    Bounty of the Sea from Izu and Suruga Bay

    • Sliced raw fish / sashimi / sashimi course
  • Read the article: Dried Fruit, Soft-Smoked Salmon, and Prosciutto in a Sake-Lees Cheese Dressing

    Uenoikenohata Kaien-tei

    Dried Fruit, Soft-Smoked Salmon, and Prosciutto in a Sake-Lees Cheese Dressing

    The coating for the dried fruit, soft-smoked salmon, and prosciutto in sasamo-cheese dressing combines 30 g of fromage blanc, 30 g of cream cheese…

    • Opening appetizer
    • Winter

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