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Japanese Chefs Recipes

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27 results

  • Kyoto carrot

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  • Read the article: Beef Tendon Roll in Soy Milk Skin

    Beef Tendon Roll in Soy Milk Skin

    This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

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

    • ¥460

    • Cook time 1 hr

  • Read the article: Shrimp in a light, misty-textured broth

    Ginza, local, Matsue flavors

    Shrimp in a light, misty-textured broth

    This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

    • Clear-soup course / clear soup
    • March
  • Read the article: Sea bream and turnip

    Japanese Cuisine Yoshimura

    Sea bream and turnip

    Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

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