Simmered / warm / steamed / combination-simmered
Nadaman Guest House, Shinjuku
As a small individual hot-pot dish, the broth is made from softshell turtle. The turtle — called maru in the kitchen — is prepped, and a stock is…
Shibaura Kaiseki "Peony"
Carp sweet-simmered with grape flavor Carp……………………1 whole (about 950g) Sake……………………1 gō (approx. 180ml) Pickled plum……………3 pieces Vinegar…………………30cc…
Japanese Cuisine Ginza Kogama
The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…
Itako Japanese Cuisine Yamauchi
●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…
For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…
Omotesando Japanese Cuisine Keyaki-tei
The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…
For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…
The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…
For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…
Koga Kappo Yamabiko
For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…
Aoyama Hana-Michou
This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…
Yoshiharu Kasai
This is an assorted simmered dish (takiawase). The Ise lobster with saffron came from a hint I picked up from the paella served at a Spanish…
Ome, Kanpo no Yado Ome
For the simmered-pairing course's abalone with Dainagon azuki beans: first the abalone is boiled in its shell, then cleaned, and simmered separately…
Nadaman Guest House, Shinjuku
This is a warm dish. The simmering liquid for the Ise lobster with coral includes the lobster's own tomalley. It doesn't need much simmering time for…
I hadn't made sukeko kombu-maki (raw pollock roe wrapped in kelp) in a long while, but I looked back and remembered this was a technique I used to…
This is the bowl course. For the bōdara inaka-ni: the dried cod is soaked in rice-rinsing water for about two days to rehydrate it, cleaned, wrapped…
This is the simmered course. It's somewhat like a hot pot, but the seasoning is on the lighter side, so I'd suggest enjoying it with plenty of yuzu…
Omiya, Isenishiki
For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…
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