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Japanese Chefs Recipes

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9 results

  • 大原雍彦

  • Read the article: Smoked Pacific saury

    Smoked Pacific saury

    • Hors d'oeuvre
    • Winter
  • Read the article: Chicken Breast in Sesame Vinegar Dressing

    Chicken Breast in Sesame Vinegar Dressing

    Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Winter
  • Read the article: Kabocha Squash Sesame Tofu

    Kabocha Squash Sesame Tofu

    • Clear-soup course / clear soup
    • Winter
  • Read the article: Thigh Meat with Pickled Plum Dressing

    Thigh Meat with Pickled Plum Dressing

    Thigh Meat with Pickled Plum Dressing — sanbaizu, a three-part sweetened vinegar dressing Vinegar: 200cc Bonito dashi: 100cc Sugar: 50g Higashimaru…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Winter
  • Read the article: Fresh Jellyfish Set in Jelly

    Fresh Jellyfish Set in Jelly

    Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…

    • Opening appetizer
    • Winter
  • Read the article: Sardine, Marinade-Style

    Sardine, Marinade-Style

    • Sliced raw fish / sashimi / sashimi course
    • Winter
  • Read the article: Stuffed Kabocha Squash

    Stuffed Kabocha Squash

    • Simmered / warm / steamed / combination-simmered
    • Winter
  • Read the article: Deep-fried Japanese flying squid with dried shiso powder

    Deep-fried Japanese flying squid with dried shiso powder

    • Deep-fried dish / fried dish
    • Winter
  • Read the article: Steam-baked red sea bream

    Steam-baked red sea bream

    • Simmered / warm / steamed / combination-simmered
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