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Japanese Chefs Recipes

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13 results

  • 熊谷秀男

  • Read the article: Crab and sesame tofu with soft first-skimmed tofu skin, bush-warbler-green lily bulb, pumpkin and cheese terrine, Japanese halfbeak wrapped in coarse glutinous rice and sakura leaf, fava beans and whelk in plum-mist dressing

    Crab and sesame tofu with soft first-skimmed tofu skin, bush-warbler-green lily bulb, pumpkin and cheese terrine, Japanese halfbeak wrapped in coarse glutinous rice and sakura leaf, fava beans and whelk in plum-mist dressing

    The toro-yuba in the crab and sesame tofu with toro-yuba is the soft portion that rises first when making yuba. For the lily bulb uguisu: combine…

    • Hors d'oeuvre
    • Spring
  • Read the article: Habutae Tofu, Oyster, Persimmon, and Greens Dressed with White Wood-Ear Mushroom and Walnuts, Potato Somen, Pumpkin-and-Cheese Two-Tone Terrine with Crab Kinuta-Maki, Stone Flounder, Maitake, and Jikuna Greens Dressed with Chrysanthemum, Salmon-and-Turnip Sushi with Lily-Bulb Monaka, Pacific Saury Kombu Roll with Ginkgo-Leaf Sweet Potato and Shibukawa-Age Chestnut

    Habutae Tofu, Oyster, Persimmon, and Greens Dressed with White Wood-Ear Mushroom and Walnuts, Potato Somen, Pumpkin-and-Cheese Two-Tone Terrine with Crab Kinuta-Maki, Stone Flounder, Maitake, and Jikuna Greens Dressed with Chrysanthemum, Salmon-and-Turnip Sushi with Lily-Bulb Monaka, Pacific Saury Kombu Roll with Ginkgo-Leaf Sweet Potato and Shibukawa-Age Chestnut

    This is a dish to accompany sake. For the habutae tofu, ground pike conger surimi is combined with scallop, and grated yamato-imo and whipped egg…

    • Hors d'oeuvre
    • October
  • Read the article: Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

    Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

    The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

    • Deep-fried dish / fried dish
    • Spring
  • Read the article: Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

    Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

    For the grilled course's ainame nataneyaki, the usual approach is simply to brush on sieved egg yolk and grill it, but here I add a little…

    • Grilled dish
    • Spring
  • Read the article: Vinegar-Miso Dressing

    Vinegar-Miso Dressing

    As for the appetizer course's vinegar-miso dressing: since some women guests are averse to miso, I mix in a seasoned vinegar beforehand so the dish…

    • Hors d'oeuvre
    • Spring
  • Read the article: Duck Karukan and Small Turnip in a Clear Soup

    Duck Karukan and Small Turnip in a Clear Soup

    For the duck karukan, minced duck meat is combined with grated yamato-imo, mashed hanpen (a light steamed fish cake), wheat starch, potato starch…

    • Clear-soup course / clear soup
    • October
  • Read the article: Shrimp-shaped taro manju, tilefish steamed with millet

    Shrimp-shaped taro manju, tilefish steamed with millet

    This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…

    • Simmered / warm / steamed / combination-simmered
    • October
  • Read the article: Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

    Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

    This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

    • Deep-fried dish / fried dish
    • October
  • Read the article: Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

    Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

    This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

    • Simmered / warm / steamed / combination-simmered
    • Spring
  • Read the article: Cherry salmon in sweet-and-sour pickle

    Cherry salmon in sweet-and-sour pickle

    This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…

    • Hors d'oeuvre
    • Spring
  • Read the article: Steamed clams

    Steamed clams

    For the clear-soup course, the clam fukashi: this would ordinarily be made as clam shinjo, but since it's steamed until soft, I called it fukashi…

    • Clear-soup course / clear soup
    • Spring
  • Read the article: Roe-Bearing Ayu Yuan-yaki with Grilled Eggplant and Small Melon Dressed with Hamo Roe

    Roe-Bearing Ayu Yuan-yaki with Grilled Eggplant and Small Melon Dressed with Hamo Roe

    The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…

    • Grilled dish
    • October
  • Read the article: Abalone liver shinjo

    Abalone liver shinjo

    Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…

    • Clear-soup course / clear soup
    • Spring
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