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Japanese Chefs Recipes

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6 results

  • 浅野俊昭

  • Read the article: Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

    Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

    For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

    • Hors d'oeuvre
    • Winter
  • Read the article: Clear soup with petal-shaped mochi

    Clear soup with petal-shaped mochi

    For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

    • Clear-soup course / clear soup
    • Winter
  • Read the article: King Crab Salad

    King Crab Salad

    The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

    • Hors d'oeuvre
    • Winter
  • Read the article: Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

    Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

    In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

    • Deep-fried dish / fried dish
    • Winter
  • Read the article: Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

    Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

    For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…

    • Simmered / warm / steamed / combination-simmered
    • Winter
  • Read the article: Pufferfish, tsurunoko taro, and grilled milt

    Pufferfish, tsurunoko taro, and grilled milt

    The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…

    • Grilled dish
    • Winter
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