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Japanese Chefs Recipes

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  • 米良隆

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  • Read the article: Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

    Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

    For the abalone isobe-yaki, the abalone is cut somewhat thick, coated with a single brushing of liver soy sauce, and quickly seared over high heat…

    • Opening appetizer
    • October
  • Read the article: Duck grilled in moromi miso marinade

    Duck grilled in moromi miso marinade

    The grilled course is duck moromi-yaki. The duck is marinated overnight in moromi miso, an unrefined miso mash, and grilled whole, as a single piece…

    • Grilled dish
    • November
  • Read the article: Spiny lobster, yuba-wrapped and deep-fried

    Spiny lobster, yuba-wrapped and deep-fried

    ● Ise lobster tōji-age: peel the shell of the Ise lobster and rinse it in a light sake-and-salt wash. Cut a sheet of flat tofu skin with a knife and…

    • Deep-fried dish / fried dish
    • November
  • Read the article: Softshell Turtle and Turnip, Kabura-mushi-Style Steamed

    Softshell Turtle and Turnip, Kabura-mushi-Style Steamed

    The warm course, softshell turtle and turnip kabura-mushi, uses only the empera, the gelatinous rim of the turtle's shell. The turnip is grated…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Eel, nabe-style; eel wrapped in daikon, hosho-style

    Eel, nabe-style; eel wrapped in daikon, hosho-style

    In place of the soup course is eel hosho-maki, in season from late autumn into early winter. First, the eel is cut into rounds, grilled plain, then…

    • Clear-soup course / clear soup
    • November