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Japanese Chefs Recipes

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5 results

  • 木浦信敏

  • Read the article: Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

    Nadaman Co., Ltd.

    Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

    As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

    • Hors d'oeuvre
    • Fall
  • Read the article: Innovative teapot-steamed soup

    Nadaman Co., Ltd.

    Innovative teapot-steamed soup

    The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

    • Clear-soup course / clear soup
    • Fall
  • Read the article: Amber aspic

    Nadaman Co., Ltd.

    Amber aspic

    For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

    • Opening appetizer
    • Fall
  • Read the article: Small-pot style, Shōgoin turnip

    Nadaman Co., Ltd.

    Small-pot style, Shōgoin turnip

    For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…

    • Simmered / warm / steamed / combination-simmered
    • Fall
  • Read the article: Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

    Nadaman Co., Ltd.

    Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

    Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

    • Grilled dish
    • Fall
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