Japanese Chefs Recipes

  • ABOUT

    • What is Japanese Chefs Recipes?

    • Operating Organization

    • Membership types

    • Membership registration process

    • FAQ

  • SEARCH

  • PICKUP

    • Professional Basics

    • This professional technique

    • Food Development Lab

    • Gibier × Japanese cuisine

    • Top Chef Selection ~Pioneers~

    • This work I want to convey

    • The ABCs of Dashi

    • The ABCs of Preparation

  • COURSE

    • Yayoi (March)

    • Uzuki (April)

    • Satsuki (May)

    • Minazuki (June)

    • Fumizuki (July)

    • Hazuki (August)

    • Nagatsuki (September)

    • Kannazuki (October)

    • Shimotsuki (November)

    • Shiwasu (December)

    • Mutsuki (January)

    • Kisaragi (February)

  • CHEFS

  • SIGN UP

  • LOG IN

  • Banner
  • Banner
  • Banner
  • Banner

Find recipes

Advanced search

Sign up

  • MY PAGE
  • How to stop/change membership fee payment
  • Terms of Service
  • Privacy Policy
  • Operating Organization
  • Disclosure based on the Specified Commercial Transactions Act
  • FAQ
Japanese Chefs Recipes

© Japanese Chefs Recipes. All rights reserved

  • Home

  • SEARCH

SEARCH

Filters

Keyword
Chef1
Browse all chefs
Pickup
Ingredient
Season
Dish Type
Style
Cost
Cooking Time
Servings
5 results

  • 菊地朗

Sort
5results
  • Read the article: Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

    Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

    For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

    • Simmered / warm / steamed / combination-simmered
    • Spring
  • Read the article: Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

    Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

    For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

    • Hors d'oeuvre
    • Spring
  • Read the article: Red-spotted masu salmon grilled with foie gras miso

    Red-spotted masu salmon grilled with foie gras miso

    As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

    • Grilled dish
    • Spring
  • Read the article: Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

    Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

    For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…

    • Deep-fried dish / fried dish
    • Spring
  • Read the article: Shark Fin Tofu

    Shark Fin Tofu

    For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

    • Clear-soup course / clear soup
    • Spring