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Japanese Chefs Recipes

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4 results

  • 秋葉文夫

  • Read the article: Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing

    Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing

    I prepared five drinking accompaniments to go with sake. For the sake-steamed abalone marinated in hishio and soy sauce, the abalone is steamed with…

    • Kaiseki cuisine
    • October

    • ¥300

    • Cook time 40 min

  • Read the article: Wagyu roast, low-temperature cooked, marinated in fermented seasoning paste and soy sauce

    Wagyu roast, low-temperature cooked, marinated in fermented seasoning paste and soy sauce

    This is the additional course. For the wagyu roast, I used hishio, miso-damari with garlic, and miso-damari with garlic and soy sauce to draw out the…

    • Vinegared / hearty / closing / palate-cleanser / extra course
    • October
  • Read the article: Ball-shaped sushi

    Ball-shaped sushi

    This is the rice course. For the temari-zushi, I tried making it with the image of moon-viewing dumplings in mind. To evoke autumn, I added ears of…

    • Rice course
    • October

    • ¥900

    • Cook time 40 min

  • Read the article: Deep-fried shark fin wrapped in yuba, miso-stuffed dried sea cucumber in a coarsely milled crumb coating, deep-fried

    Deep-fried shark fin wrapped in yuba, miso-stuffed dried sea cucumber in a coarsely milled crumb coating, deep-fried

    This is the fried course. Here we meet Chinese ingredients. The shark fin is rehydrated, and its flavor evened out with dashi, asatsuyu (a light…

    • Deep-fried dish / fried dish
    • October
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