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Japanese Chefs Recipes

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  • 櫻井良春

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  • Read the article: Salmon grilled with a dawn-pink egg-yolk glaze, kumquats simmered in honey, chicken baked into a ground-meat cake, pine-cone-scored ark shell daisen-ni, and more

    Salmon grilled with a dawn-pink egg-yolk glaze, kumquats simmered in honey, chicken baked into a ground-meat cake, pine-cone-scored ark shell daisen-ni, and more

    Kumquats simmered in honey: since kumquats with their leaves attached turn bitter, they are first left overnight, leaves still attached, in a fairly…

    • Hors d'oeuvre
    • January
  • Read the article: Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

    Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

    For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

    • Grilled dish
    • January
  • Read the article: Ōura burdock stuffed and simmered

    Ōura burdock stuffed and simmered

    For the Ōura burdock stuffed and simmered dish, the Ōura burdock — a thick-necked, hollow-cored cultivar — is cut into pieces about 3 cm long and…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Spiny lobster cut into icicle strips

    Spiny lobster cut into icicle strips

    This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…

    • Clear-soup course / clear soup
    • January
  • Read the article: Shredded tilefish

    Shredded tilefish

    The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…

    • Opening appetizer
    • January