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Japanese Chefs Recipes

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4 results

  • Mikiya Maki

  • Read the article: Spot Prawn and Oyster Saikyo-Zuke, Shell-and-Leg Confit Shinshu-Age, Shrimp Pâté

    Mikiya Maki

    Spot Prawn and Oyster Saikyo-Zuke, Shell-and-Leg Confit Shinshu-Age, Shrimp Pâté

    These are the appetizers. For the spot prawn and oyster marinated in white miso: I wanted to use a large shrimp, so I used spot prawn, and added an…

    • Hors d'oeuvre
    • January
  • Read the article: Steamed Grated Turnip

    Mikiya Maki

    Steamed Grated Turnip

    This is the simmered dish. For the shrimp tofu: I combine puréed shrimp with soy milk, slowly raising the temperature over low heat to about 80°C…

    • Simmered / warm / steamed / combination-simmered
    • January

    • ¥520

    • Cook time 2 hr

  • Read the article: Sweet Shrimp Namerō

    Mikiya Maki

    Sweet Shrimp Namerō

    The sweet shrimp namerō is made using every part of the amaebi. I've seasoned the marinating base firmly, so I think it's best to peel the shrimp and…

    • Sliced raw fish / sashimi / sashimi course
    • January

    • ¥250

    • Cook time 1 hr

  • Read the article: Japanese-Style Consommé

    Mikiya Maki

    Japanese-Style Consommé

    For the Japanese-style consommé: rather than the usual method of drawing out dashi, I spent time instead slowly pressing the stock out. To this I…

    • Clear-soup course / clear soup
    • January

    • ¥500

    • Cook time 2 hr

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