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Japanese Chefs Recipes

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14 results

  • 星野良一

  • Read the article: Squid Genpei-yaki, Hamo Senbei, Persimmon-Shaped Carrot, Jellied Whelk, Sun-Dried Whiting, Chestnut Kamaboko, Mackerel Sushi, Salt-Roasted Ginkgo Nuts, Pacific Saury Yawata-Maki, Ayu Kombu Roll

    Shiki Yuzen Edo

    Squid Genpei-yaki, Hamo Senbei, Persimmon-Shaped Carrot, Jellied Whelk, Sun-Dried Whiting, Chestnut Kamaboko, Mackerel Sushi, Salt-Roasted Ginkgo Nuts, Pacific Saury Yawata-Maki, Ayu Kombu Roll

    For the appetizer squid genpei-yaki, golden cuttlefish is cut into a sashimi block and split into two sheets, then salted. The squid is then…

    • Hors d'oeuvre
    • October
  • Read the article: Koji-Grilled Trout

    Shiki Yuzen Edo

    Koji-Grilled Trout

    For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

    • Kaiseki cuisine
    • Spring
  • Read the article: Shrimp Tawara-age, Yuba Chakin, Fall Salmon Persimmon-Shaped Fry, Sweet Potato Kara-age

    Shiki Yuzen Edo

    Shrimp Tawara-age, Yuba Chakin, Fall Salmon Persimmon-Shaped Fry, Sweet Potato Kara-age

    This is the agemono (fried course). For the shrimp tawara-age, sandwich bread is placed in the freezer until slightly firm, then thinly sliced; it is…

    • Deep-fried dish / fried dish
  • Read the article: Conger Eel Kinuta-Maki

    Shiki Yuzen Edo

    Conger Eel Kinuta-Maki

    For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

    • Kaiseki cuisine
    • Spring
  • Read the article: Softshell Turtle Tofu

    Shiki Yuzen Edo

    Softshell Turtle Tofu

    This is the soup course. Once the softshell turtle (suppon) is rinsed and dressed, it is quickly blanched in water at about 70 degrees C, and the…

    • Clear-soup course / clear soup
    • October
  • Read the article: Spanish mackerel, Hakata-style deep-fry

    Shiki Yuzen Edo

    Spanish mackerel, Hakata-style deep-fry

    For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…

    • Kaiseki cuisine
    • Spring
  • Read the article: Octopus, cherry-simmered, and more

    Shiki Yuzen Edo

    Octopus, cherry-simmered, and more

    For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…

    • Kaiseki cuisine
    • Spring
  • Read the article: Sakura-Steamed Abalone, and Other Dishes

    Shiki Yuzen Edo

    Sakura-Steamed Abalone, and Other Dishes

    For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…

    • Kaiseki cuisine
    • Spring
  • Read the article: Beltfish and Asparagus Roll, Deep-Fried

    Shiki Yuzen Edo

    Beltfish and Asparagus Roll, Deep-Fried

    For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

    • Kaiseki cuisine
    • Spring
  • Read the article: Fat greenling grilled with burdock

    Shiki Yuzen Edo

    Fat greenling grilled with burdock

    For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…

    • Kaiseki cuisine
    • Spring
  • Read the article: Clam shinjo

    Shiki Yuzen Edo

    Clam shinjo

    For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…

    • Kaiseki cuisine
    • Spring
  • Read the article: Hiryozu, Eel with Burdock Stuffed Inside

    Shiki Yuzen Edo

    Hiryozu, Eel with Burdock Stuffed Inside

    This is the simmered course. For the eel with burdock stuffed inside, the eel is cut into pieces about 1 1/4 inches (3 cm) long and grilled. After it…

    • Simmered / warm / steamed / combination-simmered
    • October
  • Read the article: Mock Conger Eel Yanagawa

    Shiki Yuzen Edo

    Mock Conger Eel Yanagawa

    This is the grilled-fish course. For the mock conger eel Yanagawa, the conger eel is first rinsed and gently simmered until tender. The eggplant is…

    • Grilled dish
  • Read the article: Icefish in egg-yolk batter

    Shiki Yuzen Edo

    Icefish in egg-yolk batter

    The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…

    • Kaiseki cuisine
    • Spring
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