白根重雄
The abalone tororo is made by rubbing blue-tinged abalone with salt until the flesh is very firm, then grating it on the fine side of the grater and…
For the appetizer's whiting and kombu layers: fillet the whiting into three pieces, salt it, and rinse it in seasoned vinegar. Then layer it with a…
For the fried course's snow crab in a paper-thin wrapper: boil the snow crab and remove the meat. Rehydrate bamboo shoot and peel it into a long thin…
For the simmered course's conger eel rolled in yuba kenchin-style: rehydrate the conger eel well, simmer it in soy sauce and sugar, and set it aside…
For the beef-wrapped foie gras grilled in saikyo miso: I use store-bought canned foie gras. Canned foie gras has quite a strong flavor, so I simply…
For the simmered assortment, the monaka-shaped nagaimo is made by carving the yam into a monaka (wafer-shell) shape, deep-frying it until golden…
For the grilled course's pen shell with kinome: remove the pen shell from its shell, marinate it in a blend of soy sauce, mirin, and sake in equal…
The soup course is finished mizore-style. Remove the clam from its shell, sake-sauté it, mince the innards together with it, and combine with dashi…
For this dish, I fillet the tongue sole into three pieces, take the thin part of the burdock root and turn it into tube-cut burdock, wrap it in the…
For the avocado surinagashi, I first blanch the avocado, press it through a sieve, and set it aside. As for the fancy term I just used — that's…
This is summer fugu sliced in two layers. We are a fugu specialty restaurant, so we use fugu year-round. Right now happens to be the season we serve…
The sea squirt dengaku is made by cutting the sea squirt in half, removing and thoroughly cleaning the innards, giving it a firm, quick blanch…
