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Japanese Chefs Recipes

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11 results

  • 井坂雅次

  • Read the article: Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

    Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

    The edamame-cheese kan with shuto (salted fermented fish innards) topping: boil the edamame until nicely colored and remove the skins. Then steam…

    • Hors d'oeuvre
    • August
  • Read the article: Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

    Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

    For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

    • Opening appetizer
    • Fall
  • Read the article: Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

    Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

    The simmered dish is Kamo eggplant. The Kamo eggplant is jade-green simmered and topped generously with a mustard-flavored thickened sauce. For the…

    • Simmered / warm / steamed / combination-simmered
    • August
  • Read the article: Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves

    Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves

    The mustard-stuffed lotus root in the hors d'oeuvre tray course: peel the lotus root into a flower shape and quickly steep it in sweet vinegar. For…

    • Sliced raw fish / sashimi / sashimi course
    • August
  • Read the article: Echizen Crab and Napa Cabbage

    Echizen Crab and Napa Cabbage

    The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Fall
  • Read the article: Spiny lobster, oyster, and sea urchin and milt, grilled

    Spiny lobster, oyster, and sea urchin and milt, grilled

    For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Fall
  • Read the article: Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

    Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

    For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

    • Simmered / warm / steamed / combination-simmered
    • Fall
  • Read the article: Abalone and herring roe, Matsumae-style pickle

    Abalone and herring roe, Matsumae-style pickle

    The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

    • Hors d'oeuvre
    • Fall
  • Read the article: Inaniwa Somen

    Inaniwa Somen

    For the in-between drinking course, I boil Inaniwa somen noodles slightly firm, mix in horsehair crab body meat and leg-tip meat, and set it in a…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • August
  • Read the article: Rosy seabass steamed with turnip

    Rosy seabass steamed with turnip

    The clear-soup course is a blackthroat seaperch turnip clear soup. For the maple-leaf tofu, I made a red bell pepper kuzu-starch-set tofu and cut it…

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Pike Conger Dusted with Yoshino Kuzu

    Pike Conger Dusted with Yoshino Kuzu

    Next is the soup course. For the pike conger dusted with Yoshino kuzu, I bone-score the hamo, dust it with Yoshino kuzu starch, and finish it in…

    • Clear-soup course / clear soup
    • August
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