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Recipes Top Chef Selection ~Pioneers~
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![~Famous Restaurant's Signature Recipe~
【Abalone with Liver Dressing in Stone Grill】
Akihiko Murata / Arakicho, Suzunari
suzunari_terunari
This dish is typically served as the second course in the hot summer months, or towards the latter part of the course in winter, adjusting the timing based on the season. It's a dish that pairs well with alcohol. A small amount of butter is added to the liver dressing to reduce the seaweed-like smell, making it easier to enjoy, especially for female guests. Although abalone liver dressing can be delicious with raw abalone, it's now more commonly preferred to steam the abalone with sake, mix it with the liver, and serve it ready to eat.
<Ingredients>
Abalone: 200g
Sake: a dash
◇ Liver Dressing
Abalone liver: 1 portion
Sake: a dash
Light soy sauce: a dash
Mirin: a dash
For more details, click here
https://www.recipe-ru.com/en/search/result/?keyword=%E9%88%B4%E3%81%AA%E3%82%8A
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #Abalone #LiverDressing #StoneGrill]()
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![～Pro Chef's Technique～
【Chirashi Sushi】
Hiroshi Atsuta / Hitotsubashi Josuikai Hall]()
For 4 servings
Cost: 5,000 yen
Cooking time: 1 hour
Number of servings: 1 person
Tuna: 10g x 8 slices
Sea bream: 10g x 4 slices
Sillago: 40g x 2
Horse mackerel: 80g x 1
Anago (conger eel): 150g x 1
Kohada (gizzard shad): 40g x 2
Shrimp: 20g x 4
Nori (seaweed): 1 sheet
Kanpyo (dried gourd strips): 10g
Eggs: 2
Cucumber: 1
Rice: 1 cup
Yokoi rice vinegar: as needed
Gari (pickled ginger): 20g
◇Sushi Vinegar
Vinegar: 1 cup
Sugar: 80g
Salt: 40g
For the rest of the recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=Chirashi+Sushi
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #ChirashiSushi #Sushi"
height="300"
width="300"
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![~Famous Restaurant's Signature Recipe~ [Clay Pot Cooked Rice] Yuichi Takagi / Tokyo Baycourt Club Hotel & Spa Resort]()
◇ Clay Pot Cooked Rice Rice: 2 cups Autumn salmon: 120g Ikura (salmon roe): 40g Ginger: 12g Shimeji mushrooms: 80g White maitake mushrooms: 80g Mitsuba (Japanese parsley): 1 bunch Usuage (thin fried tofu): 1 piece Mottekiku (edible chrysanthemum): as needed Sesame seeds Shredded nori seaweed ◇ Seasoning Bonito dashi: 250cc Light soy sauce: 16cc Sake: 16cc For more details, click here https://www.recipe-ru.com/en/search/result/ ?keyword=%E6%9C%89%E5%90%8D%E5%BA%97%E3%80%80%E7%A7%8B&paged=4 #JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #FoodResearcher #AutumnFlavors #ClayPotCookedRice #AutumnSalmon #WhiteMaitake" height="300" width="300" >
For 4 servings
Cost: 5,000 yen
Cooking time: 1 hour
Number of servings: 1 person
Tuna: 10g x 8 slices
Sea bream: 10g x 4 slices
Sillago: 40g x 2
Horse mackerel: 80g x 1
Anago (conger eel): 150g x 1
Kohada (gizzard shad): 40g x 2
Shrimp: 20g x 4
Nori (seaweed): 1 sheet
Kanpyo (dried gourd strips): 10g
Eggs: 2
Cucumber: 1
Rice: 1 cup
Yokoi rice vinegar: as needed
Gari (pickled ginger): 20g
◇Sushi Vinegar
Vinegar: 1 cup
Sugar: 80g
Salt: 40g
For the rest of the recipe, click here
https://www.recipe-ru.com/en/search/result/?keyword=Chirashi+Sushi
#JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #Presentation #ChirashiSushi #Sushi"
height="300"
width="300"
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![~Famous Restaurant's Signature Recipe~ [Clay Pot Cooked Rice] Yuichi Takagi / Tokyo Baycourt Club Hotel & Spa Resort](https://scontent-nrt1-2.cdninstagram.com/v/t39.30808-6/462362214_947825687363920_8974428495762525743_n.jpg?_nc_cat=107&ccb=1-7&_nc_sid=18de74&_nc_ohc=31GiAmeCjGwQ7kNvgHBPGab&_nc_ht=scontent-nrt1-2.cdninstagram.com&edm=AM6HXa8EAAAA&_nc_gid=AMrIM6gRJMgH93a6Qh3RJjh&oh=00_AYCIMtV_c2YZZfG-IQWow3CtlfQt2-gBNpATVOH2Hv-M5Q&oe=670E398D)
◇ Clay Pot Cooked Rice Rice: 2 cups Autumn salmon: 120g Ikura (salmon roe): 40g Ginger: 12g Shimeji mushrooms: 80g White maitake mushrooms: 80g Mitsuba (Japanese parsley): 1 bunch Usuage (thin fried tofu): 1 piece Mottekiku (edible chrysanthemum): as needed Sesame seeds Shredded nori seaweed ◇ Seasoning Bonito dashi: 250cc Light soy sauce: 16cc Sake: 16cc For more details, click here https://www.recipe-ru.com/en/search/result/ ?keyword=%E6%9C%89%E5%90%8D%E5%BA%97%E3%80%80%E7%A7%8B&paged=4 #JapaneseRestaurant #JapaneseCuisine #JapaneseCuisineAssociation #KaisekiCuisine #JapaneseChef #Chef #Kaiseki #Kappo #Menu #JapaneseRecipe #NewMenu #Reciperu #Cooking #CookingLover #TrainingToCook #ConnectWithChefs #LearningCooking #JapaneseFood #FoodResearcher #AutumnFlavors #ClayPotCookedRice #AutumnSalmon #WhiteMaitake" height="300" width="300" >