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Japanese Chefs Recipes

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  • Read the article: Wakasa-style grilled tilefish

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    Wakasa-style grilled tilefish

    For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin…

    • Grilled dish
    • Winter
  • Read the article: Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

    Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

    For the saimaki kimi-yaki, I take the core removed when making the kuda-gobō and let it absorb a thin happō-dashi. I use raw fish paste mixed with…

    • Hors d'oeuvre
    • Winter
  • Read the article: Shogoin daikon steamed wintry-wind style

    Shogoin daikon steamed wintry-wind style

    As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…

    • Clear-soup course / clear soup
    • Winter
  • Read the article: Flounder and Gion-bo dried persimmon, nori-wrapped and fried

    Flounder and Gion-bo dried persimmon, nori-wrapped and fried

    For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

    • Deep-fried dish / fried dish
    • Winter
  • Read the article: Anglerfish, deep-fried and simmered

    Anglerfish, deep-fried and simmered

    For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

    • Simmered / warm / steamed / combination-simmered
    • Winter