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Japanese Chefs Recipes

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  • Read the article: Turnip kettle-simmered dish

    Turnip kettle-simmered dish

    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…

    • Simmered / warm / steamed / combination-simmered
    • Fall
  • Read the article: Icefish in egg-yolk batter

    Shiki Yuzen Edo

    Icefish in egg-yolk batter

    The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…

    • Kaiseki cuisine
    • Spring
  • Read the article: King crab nori roll

    King crab nori roll

    The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

    • Deep-fried dish / fried dish
    • January
  • Read the article: Baked Local Hamaguri Clam with Ginjo White Sauce

    Nagatacho, National Town and Village Hall Japanese Restaurant Saikachi

    Baked Local Hamaguri Clam with Ginjo White Sauce

    This is a dish proposal for repeat customers. This time the ingredients chosen were bonito, clam, and mallard duck. This one is a dish using local…

    • Kaiseki cuisine
    • March

    • Serves 1 · ¥580

    • Cook time 1 hr

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