Read the article: Thin-steamed softshell turtle
Yanagibashi Kameseirou
Thin-steamed softshell turtle
For thin-steamed softshell turtle, we rehydrate the turtle in mineral water and boiled-off sake for about 1 hour. In the past this took around 2…
Simmered / warm / steamed / combination-simmered
Yanagibashi Kameseirou
For thin-steamed softshell turtle, we rehydrate the turtle in mineral water and boiled-off sake for about 1 hour. In the past this took around 2…
Uenoikenohata Kaien-tei
The 'amo' in amo oysters is court jargon meaning 'mochi.' Since this was for New Year's, I thought a mochi dish belonged somewhere on the menu, so I…
JX Group Roppongi Club
The takiawase is mi-gaeshi eel. Starting from the neck, I turn the eel's flesh inside out along the bone. Before that, I make sure to remove the…
Ginza Kasuga
For the deep-fried kisu (Japanese whiting) stuffed with sea urchin, kisu — an early-summer ingredient — is filleted, sandwiched with fresh sea…
Ome, Kanpo no Yado Ome
For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…
Izu Nagaoka Onsen, Kameya Keian
The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…
This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…
The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…
Kansai Chefs Association
As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…
Kansai Chefs Association
To about 2.7 liters of water — 1 shō 5 gō — add 1 kg of well-cleaned chicken carcasses and about 20 g of kombu, and simmer gently until reduced to…
Ginza Kappo Risen
For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…
Ginza Kappo Risen
For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…
Odawara SAKANA CUISINE RYŌ
For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…
The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…
The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…
For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
The autumn-run salmon used in the warm dish has a surprisingly strong fishy smell, but if you salt it, sprinkle it with sake, let it sit for about 15…
As for the simmered oyster tofu: fold finely sieved oysters into a tamago-dōfu (savory egg custard) base, steam it, and let it absorb the flavor —…
Akasaka/Akasaka Hikawa
Masaru Tanaka
For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…
The steamed course's sakura-dai and spring vegetables steamed with sake is meant to be the main dish of this meal. If it were just sea bream, it…
For the softshell turtle in kuzu tofu, chakin-style, we placed softshell turtle inside kuzu tofu made with kuzu, a Japanese herb, and gathered it…
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