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Japanese Chefs Recipes

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  • Read the article: Sakura okra jelly terrine, checkerboard Agu pork, twisted-rein sushi with ruby snapper and bitter melon, and more

    Sakura okra jelly terrine, checkerboard Agu pork, twisted-rein sushi with ruby snapper and bitter melon, and more

    For the sakura okra jelly terrine, gelatin is bloomed for about 15 minutes and seasoned with sake, light soy sauce, and mirin; about 400cc is warmed…

    • Hors d'oeuvre
    • March
  • Read the article: Braised Pork Belly with Spring Vegetables

    Braised Pork Belly with Spring Vegetables

    This is kakuni, braised pork belly, with spring vegetables. The pork is a brand called Pineapple Pork, raised on pineapple, which gives the meat a…

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: Three-color tofu with egg-yolk vinegar, shrimp simmered shiba-ni style, shiitake sakura shinjo

    Three-color tofu with egg-yolk vinegar, shrimp simmered shiba-ni style, shiitake sakura shinjo

    The three-color tofu with kimizu, the quickly simmered shrimp, and the shiitake sakura fish-paste dumpling were finished to look charming.

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • March
  • Read the article: Akamachi and Bamboo Shoot Miso-yaki, Purple Sweet Potato Naruto-age

    Akamachi and Bamboo Shoot Miso-yaki, Purple Sweet Potato Naruto-age

    For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…

    • Grilled dish
    • March
  • Read the article: Double-lined fusilier egg tofu

    Double-lined fusilier egg tofu

    The gurukun egg tofu with asa is made by filleting gurukun, a fish from Okinawa, into three pieces, slicing it thin, salting it, and letting it rest…

    • Clear-soup course / clear soup
    • March