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Japanese Chefs Recipes

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  • 松浦英松

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  • Read the article: Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

    Mabuchi Shoji Co., Ltd.

    Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

    For the appetizer's morel mushroom stuffed with crab: the morel rehydrates quite well just by soaking it in lukewarm water. I think it's best to…

    • Hors d'oeuvre
    • Spring
  • Read the article: Whirlpool-cut wild rice stem, cherry-simmered baby octopus

    Mabuchi Shoji Co., Ltd.

    Whirlpool-cut wild rice stem, cherry-simmered baby octopus

    For the simmered course's baby octopus simmered sakura-style: I don't simmer the baby octopus until firm — instead I quickly blanch it and let it…

    • Simmered / warm / steamed / combination-simmered
    • Spring
  • Read the article: Fat greenling grilled with smartweed miso, basted-grilled surf clam

    Mabuchi Shoji Co., Ltd.

    Fat greenling grilled with smartweed miso, basted-grilled surf clam

    • Grilled dish
    • Spring
  • Read the article: Clear seafood soup with kaidori clam fish-paste dumpling

    Mabuchi Shoji Co., Ltd.

    Clear seafood soup with kaidori clam fish-paste dumpling

    For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

    • Clear-soup course / clear soup
    • Spring
  • Read the article: Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

    Mabuchi Shoji Co., Ltd.

    Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

    For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…

    • Deep-fried dish / fried dish
    • Spring