Read the article: Yellowtail and daikon
Yellowtail and daikon
For the buri daikon, the daikon is first parboiled and rehydrated, then placed on kombu. The yellowtail is marinated in sandō-wari and grilled. The…
佐藤栄治
For the buri daikon, the daikon is first parboiled and rehydrated, then placed on kombu. The yellowtail is marinated in sandō-wari and grilled. The…
These are the two grilled dishes. Here too I aimed to keep the steps to a minimum and finish everything as quickly as possible. For the yellowtail…
For the corn surinagashi: the corn is blended in a mixer; you could make the dashi a bit stronger to hold its own against the corn, and add white…
This is the soup course. For the yellowtail sake-lees soup, since every kitchen today is short-staffed and can't spare the extra labor, I grill both…
Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…
The kisu Hakata-style is made by sandwiching sieved fresh ginkgo nuts between pieces of whiting and deep-frying them in a light batter. The hamo…
The barracuda-and-fig with sesame miso is made by salting the barracuda once, drying it lightly, and grilling it. As for the sesame miso poured over…
This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…
For the picked hairy crab: salt is worked into the crab's abdominal flap of the hairy crab, and it's steamed. Only the crab miso found inside the…
This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…
As for the sea bass daigo-yaki with tomato: the sea bass is basted and grilled with something like a sake-and-salt basting liquid with pepper added…
For the amber-jelly topping, I'd normally pour a flavorful dashi or a tortoiseshell-colored thickened sauce over it, but since it's summer, I set it…
This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…
Serves 1 · ¥1,500
Cook time 40 min
This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…
Serves 1 · ¥490
Cook time 1 hr
This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…
Serves 1 · ¥520
Cook time 40 min
These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…
Serves 1 · ¥1,800
Cook time 40 min
