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Japanese Chefs Recipes

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9 results
  • 外山力

  • Read the article: Scallop Olive Grill

    Scallop Olive Grill

    For the scallop olive grill, at the restaurant we brush scallops with soy sauce, basting them as they grill, wrap them in nori, and serve them that…

    • Opening appetizer
    • Spring
  • Read the article: Firefly squid with mustard vinegar miso

    Firefly squid with mustard vinegar miso

    For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…

    • Opening appetizer
    • Spring
  • Read the article: Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

    Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

    For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…

    • Grilled dish
    • Spring
  • Read the article: Soy Milk Set

    Soy Milk Set

    For the vinegared dish, I wanted guests to finish with something light and refreshing, so while it's not meant as a dessert, I made a soy milk set…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • Spring
  • Read the article: Mitarashi Tofu

    Mitarashi Tofu

    For the soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…

    • Clear-soup course / clear soup
    • Spring
  • Read the article: Sea bream at its spring best and spring vegetables, steamed with sake

    Sea bream at its spring best and spring vegetables, steamed with sake

    The steamed course's sakura-dai and spring vegetables steamed with sake is meant to be the main dish of this meal. If it were just sea bream, it…

    • Simmered / warm / steamed / combination-simmered
    • Spring
  • Read the article: Icefish simmered in egg yolk

    Icefish simmered in egg yolk

    Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.

    • Opening appetizer
    • Spring
  • Read the article: Small kuruma prawn, fan-shaped deep-fry

    Small kuruma prawn, fan-shaped deep-fry

    Saimaki prawn hakusen-age is meant to evoke a spring haze. I think saimaki prawns are best without much knife work, deep-fried quickly in high-heat…

    • Opening appetizer
    • Spring
  • Read the article: Soy pulp stir-fried with asari clams

    Soy pulp stir-fried with asari clams

    For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…

    • Opening appetizer
    • Spring
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