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
2 results

  • Shogo Shikawatari

Sort
2results
  • Read the article: Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce

    Roppongi Kappo Ikkon

    Shogo Shikawatari

    Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce

    For the eggplant, we poke a hole through the center of the flesh with chopsticks so the oil can reach all the way through, and cook it while turning…

    • Kaiseki cuisine
    • Fall
    • photogenic
  • Read the article: Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

    Roppongi Kappo Ikkon

    Shogo Shikawatari

    Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

    When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…

    • Simmered / warm / steamed / combination-simmered
    • Fall
    • concentrated flavor