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Japanese Chefs Recipes

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5 results

  • 高橋勇次

  • Read the article: Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

    Daiwa Exceed Co., Ltd.

    Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

    For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…

    • Hors d'oeuvre
    • November
  • Read the article: Oyster baked in a kabocha shell, white fish firewood-bundle grilled, pufferfish grilled with seven-spice, whiting grilled with tofu-vegetable filling

    Daiwa Exceed Co., Ltd.

    Oyster baked in a kabocha shell, white fish firewood-bundle grilled, pufferfish grilled with seven-spice, whiting grilled with tofu-vegetable filling

    The grilled course's oyster kabocha-kama-yaki has the oysters pan-fried in butter, combined with kabocha paste, tartar sauce, and miso, and served in…

    • Grilled dish
    • November
  • Read the article: Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

    Daiwa Exceed Co., Ltd.

    Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

    The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…

    • Simmered / warm / steamed / combination-simmered
    • November
  • Read the article: Kabocha pureed soup, gurnard dusted with kuzu starch

    Daiwa Exceed Co., Ltd.

    Kabocha pureed soup, gurnard dusted with kuzu starch

    The clear-soup course is kabocha surinagashi, based on a flavorful kusa-dashi, a stock made from fish bones and trimmings. A torch is used to sear…

    • Clear-soup course / clear soup
    • November
  • Read the article: Tilefish and Seasonal Vegetables, Plain Deep-Fried

    Daiwa Exceed Co., Ltd.

    Tilefish and Seasonal Vegetables, Plain Deep-Fried

    The fried course is tilefish and seasonal vegetables, plain deep-fried. This time it is plated on a baguette, but normally the baguette is sliced…

    • Deep-fried dish / fried dish
    • November
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