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Japanese Chefs Recipes

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5 results

  • 市川眞克

  • Read the article: Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

    Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

    For the appetizer course, since I have a fondness for tableware, I wanted to make use of this large platter to start with. Today I made the Ise…

    • Hors d'oeuvre
    • March
  • Read the article: Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

    Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

    I'd call this an orthodox arrangement, I suppose — I plated it without much decoration so that the tableware itself would stand out. For the sawara…

    • Grilled dish
    • March
  • Read the article: Cherry-blossom-scented deep-fry

    Cherry-blossom-scented deep-fry

    For the fried course's sakura ka-age, I desalt salt-preserved cherry blossoms, dry them once in the microwave, and mix them into a light, white…

    • Deep-fried dish / fried dish
    • March
  • Read the article: Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

    Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

    For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

    • Simmered / warm / steamed / combination-simmered
    • March
  • Read the article: Three-color milt, Ogawa-style roll

    Three-color milt, Ogawa-style roll

    For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • March
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