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Japanese Chefs Recipes

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11 results

  • 湯川晃行

  • Read the article: Kombu-Cured Grilled Cod, Egg-Yolk Soy-Grilled Clams

    Hakone Yumoto Senkei

    Kombu-Cured Grilled Cod, Egg-Yolk Soy-Grilled Clams

    This is the yakimono — the grilled course, written in the menu with celebratory kanji. Kombu-Cured Grilled Cod: the cod is cured with kombu, then…

    • Grilled dish
    • January
  • Read the article: Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

    Hakone Yumoto Senkei

    Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

    Starting with the appetizers. In the mallet-shaped vessel I've arranged a "pine-bamboo-plum" motif. There's the tawara-shaped ebi-imo taro, chicken…

    • Hors d'oeuvre
    • January
  • Read the article: Spanish mackerel grilled with a vegetable stuffing and sweet potato, aigamo duck "spring mountain", peeled tomato in a yuzu-citrus vinegar, pufferfish milt in a cloth-wrung purse, sweet shrimp with egg yolk and salted fish innards, roe-bearing ayu simmered with sansho pepper, thin daikon tied into firewood bundles

    Hakone Yumoto Senkei

    Spanish mackerel grilled with a vegetable stuffing and sweet potato, aigamo duck "spring mountain", peeled tomato in a yuzu-citrus vinegar, pufferfish milt in a cloth-wrung purse, sweet shrimp with egg yolk and salted fish innards, roe-bearing ayu simmered with sansho pepper, thin daikon tied into firewood bundles

    First, the appetizer is a seven-item assortment. For the Spanish mackerel kenchin-yaki with sweet potato, the Spanish mackerel is prepared…

    • Hors d'oeuvre
    • January
  • Read the article: Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

    Hakone Yumoto Senkei

    Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

    This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: White Miso Sea Bream Wakakusa Mochi

    Hakone Yumoto Senkei

    White Miso Sea Bream Wakakusa Mochi

    This is the soup course, finished with white miso. For the sea bream wakakusa mochi, I use mugwort powder kneaded together with shiratama rice flour…

    • Clear-soup course / clear soup
    • January
  • Read the article: Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

    Hakone Yumoto Senkei

    Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

    This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Sea bream tofu with a pine-bark skin

    Hakone Yumoto Senkei

    Sea bream tofu with a pine-bark skin

    This is the soup course. For the sea bream matsukawa-skin tofu, quite a lot of skin is left over from slicing sea bream sashimi, so it is frozen for…

    • Clear-soup course / clear soup
    • January
  • Read the article: Crab and Turnip Tree-Ring Roll

    Hakone Yumoto Senkei

    Crab and Turnip Tree-Ring Roll

    This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

    • Kaiseki cuisine
    • January
  • Read the article: Gourd-shaped fried whiting, sandwich-fried abalone

    Hakone Yumoto Senkei

    Gourd-shaped fried whiting, sandwich-fried abalone

    This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

    • Deep-fried dish / fried dish
    • January
  • Read the article: Burdock Tazuna-Age Stuffed with Scallop, Shrimp Fried in Arare Crumb

    Hakone Yumoto Senkei

    Burdock Tazuna-Age Stuffed with Scallop, Shrimp Fried in Arare Crumb

    These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…

    • Simmered / warm / steamed / combination-simmered
    • January
  • Read the article: Tilefish grilled with bamboo shoot and wakame

    Hakone Yumoto Senkei

    Tilefish grilled with bamboo shoot and wakame

    This is the grilled course. On the recommendation of a senior colleague, I tried my hand at a grilled cheese 'treasure ship,' a festive New Year…

    • Grilled dish
    • January
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