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Japanese Chefs Recipes

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13 results

  • 小林憲一

  • Read the article: Five-color grilled squid, shrimp / herring roe on kelp / okra set in jelly, loach-stuffed burdock Owari-style simmered, carrot mousse, summer duck and zucchini sesame-grilled, mini kabocha squash, pike conger cut into icicle strips

    Five-color grilled squid, shrimp / herring roe on kelp / okra set in jelly, loach-stuffed burdock Owari-style simmered, carrot mousse, summer duck and zucchini sesame-grilled, mini kabocha squash, pike conger cut into icicle strips

    For the appetizer's five-color grilled squid, this time I air-dried the thick part of the red squid's flesh a little, cut it into strips, and colored…

    • Hors d'oeuvre
    • July
  • Read the article: Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

    Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

    For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • January
  • Read the article: Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

    Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

    For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

    Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

    For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…

    • Grilled dish
    • January
  • Read the article: Abalone pureed soup, tender abalone meat

    Abalone pureed soup, tender abalone meat

    For the soup course, the firm outer part of the abalone is scrubbed well with a brush to tighten it up, then grated to make the surinagashi. The soft…

    • Clear-soup course / clear soup
    • July
  • Read the article: Sesame-vinegar dressed salad

    Sesame-vinegar dressed salad

    For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

    • Opening appetizer
    • January
  • Read the article: Pufferfish milt long-kept pickle, set milt custard

    Pufferfish milt long-kept pickle, set milt custard

    As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…

    • Opening appetizer
    • January
  • Read the article: Suppon soup bowl course, scallion stuffed with suppon

    Suppon soup bowl course, scallion stuffed with suppon

    For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…

    • Clear-soup course / clear soup
    • January
  • Read the article: Simmered namasu

    Simmered namasu

    Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

    • Opening appetizer
    • January
  • Read the article: Whiting sandwiched with shrimp shinjo paste, deep-fried

    Whiting sandwiched with shrimp shinjo paste, deep-fried

    For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

    • Deep-fried dish / fried dish
    • July
  • Read the article: Summer vegetables and eel simmered Arima-style with sansho pepper

    Summer vegetables and eel simmered Arima-style with sansho pepper

    As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

    • Simmered / warm / steamed / combination-simmered
    • July
  • Read the article: Pike conger tube-shaped fish cake grilled with fish-innard preserve

    Pike conger tube-shaped fish cake grilled with fish-innard preserve

    For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…

    • Grilled dish
    • July
  • Read the article: Clam and udo, dressed with sansho buds

    Clam and udo, dressed with sansho buds

    As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…

    • Opening appetizer
    • January
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