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Japanese Chefs Recipes

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  • Read the article: Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

    Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

    Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

    • Opening appetizer
    • August
  • Read the article: Soy milk dashi rolled omelet

    Soy milk dashi rolled omelet

    Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

    • Grilled dish
    • August
  • Read the article: Round eggplant simmered in grated daikon

    Round eggplant simmered in grated daikon

    Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

    • Simmered / warm / steamed / combination-simmered
    • August
  • Read the article: Conger Eel Shirayaki Lettuce Roll

    Conger Eel Shirayaki Lettuce Roll

    The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • August
  • Read the article: Edamame Tofu, Inro-Style Stuffed Preparation

    Edamame Tofu, Inro-Style Stuffed Preparation

    The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…

    • Clear-soup course / clear soup
    • August