Read the article: Salt-Steamed Abalone
Salt-Steamed Abalone
For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…
For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…
The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…
For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…
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…
The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…
For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…
Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…
For the sesame vinegar grilled roast pork, with about 800g of roast pork, use a convection oven and roast at 160°C for around 25 minutes.
The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…
The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…
For the grilled course's Okitsu-style tilefish, I skewer the scaled fish and grill it from a distance over charcoal, on a genuinely low flame, until…
For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…
This dish came about when I wondered whether leftover kakuni could be put to some use. For younger guests, adding grilled mochi alongside gives it…
For the appetizer course's miso-and-sake-lees-cured ankimo wrapped in green onion, I remove the thin membrane from the monkfish liver, soak it in…
Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…
For the vinegared dish, I wanted guests to finish with something light and refreshing, so while it's not meant as a dessert, I made a soy milk set…
For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…
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 soup course's mitarashi tofu, I gave it this name because I made it bite-sized for easy eating. To get a neat, round shape, it's important to…
For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…
Saimaki prawn hakusen-age is meant to evoke a spring haze. I think saimaki prawns are best without much knife work, deep-fried quickly in high-heat…
Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.
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