Houraisen Tokubetsu Junmai Shiboritate

Instructions

1. Slice the century egg into thick rounds, place on a plate brushed with oil (not listed), and steam for about 5 minutes.
2. Place shrimp in a pot and add Seasoning A. Heat over medium. After boiling, flip the shrimp. When it boils again, remove from heat and let cool in the liquid. Peel and halve lengthwise.
3. In another pot, bring Seasoning B to a boil. Adjust flavor with salt, add chrysanthemum petals and rehydrated scallop, and thicken with potato starch slurry. Finish with a dash of sesame oil.
4. Arrange century egg and shrimp on a plate, pour chrysanthemum sauce over them, and garnish with cilantro.

Method

1. Heat oil in a frying pan and sear all sides of the beef steak until aromatic. Wrap in foil and let it rest until cool.
2. Prepare the gochujang dressing by combining all the ingredients.
3. Arrange shungiku, wakame, and other vegetables on a plate. Slice the steak and place it on top. Sprinkle with toasted sesame seeds and serve with the gochujang dressing.
4. Recommendation: Add an onsen egg yolk in the center and mix it in for a richer flavor.

Steps

1. Arrange the mackerel fillets on a tray, sprinkle liberally with salt, and let them rest for about 30 minutes.
2. Rinse the mackerel under water, place them in a tray, and pour enough rice vinegar to submerge them. Marinate for 30 minutes until the surface of the fillets turns white.
3. Remove the mackerel from the vinegar, pat dry, peel off the thin skin, and slice into pieces.
4. Arrange kaiware on a serving plate, place the mackerel slices on top, and drizzle with Mikawa iri-zake. Serve with grated ginger and sprinkle with yuzu peel.

Steps

1. Place half of the leek on a heatproof plate, arrange the fish on top, and add the remaining leek and ginger. Place the dish in a preheated steamer and steam for about 2 minutes.
2. Sprinkle the fish with Seasonings A and steam for an additional 3 minutes. Repeat with the remaining Seasonings A and steam for another 3 minutes.
3. Transfer the steamed fish to a serving dish, pour the steaming liquid over the fish, and garnish with shredded leek and a sprinkle of five-spice powder.
4. Drizzle the fish with hot salad oil, garnish with chervil, and sprinkle with chopped nuts.

Steps

1. Preparation the Day Before: Rub garlic slices onto the chicken thighs.
   Massage with Seasoning A and sprinkle with Seasoning B. Place the chicken on a wire rack in a tray, cover with plastic wrap, and refrigerate overnight.
2. On the next day, rinse the chicken and pat dry.
3. Place the chicken in a thick pot, pour in enough olive oil to submerge, and cook on very low heat for 50 minutes (ensure it does not boil). Use a skewer to check if the chicken is cooked through.
4. Remove from heat, let it cool, and transfer to a storage container. Store in the refrigerator.
5. When ready to eat, crisp the surface in an oven at 250°C or higher, or in a frying pan.
6. Using the olive oil from the confit, fry steamed or boiled potatoes with rosemary as a garnish for the confit.

Memo

• Best consumed between the day it is made and up to 1 month.
• The confit can also be shredded for salads, or chopped and used in pasta or soups.
• The olive oil used for the confit can be reused 3-4 times. It is also suitable for frying or roasting dishes.
• When storing, cover with plastic wrap as a drop lid to ensure the meat is completely submerged in oil.

Steps

1. Mix vinegar, shiboritate junmai sake, salt, pepper, and salad oil thoroughly.
2. Briefly marinate the thinly sliced scallops in the dressing from step 1 and set them aside.
3. In a bowl, add the heavy cream and gradually mix in the dressing while stirring to combine.
4. Create a thick, creamy white sauce.
5. Combine the drained apple, vegetables, cottage cheese, and scallops, then plate the salad.
6. Sprinkle with walnuts and serve with the white sauce on the side.

Instructions

1. Mix the seasonings and simmer slightly to thicken.
2. Heat a frying pan with a small amount of oil and place the yellowtail slices. Sear both sides until lightly browned. Cook about 70% through, then transfer to paper towels.
3. Wipe the pan clean, add the sauce from step 1, and heat over low. Return the yellowtail to the pan and cook while spooning the sauce over the fish.
4. Serve on a plate, garnished with kabosu and the sautéed king trumpet mushrooms.

Instructions

1. Heat oil in a frying pan and sauté the king trumpet mushrooms.
2. Add the chili pepper and seasonings, and cook until the liquid is absorbed.

Instructions

1. Place the mushrooms and the seasonings in a pot and simmer over low heat for about 15 minutes.
2. Prepare the dressing and toss the cooked mushrooms with it.
3. Mix the tomato, onion, and parsley, and serve on endive leaves.

Instructions

1. Fold the Senmai-zuke in half and arrange them on a plate.
2. Drizzle with the dressing, grate lime zest over the top, sprinkle crushed pink peppercorns, and garnish with chervil.

Instructions

1. Spread out aluminum foil and arrange the leeks. Layer salmon, shiitake mushrooms, other mushrooms, and bell pepper. Add the and butter on top, then wrap.
2. Bake in a 200°C oven for about 15 minutes.

Instructions

1. In a heavy pot, heat olive oil and sauté garlic over low heat. Add red chili pepper and rosemary to release their aroma, then remove and set aside.
2. Add pork to the pot and sear on all sides over medium-high heat. Add onion and sauté together.
3. Pour in white wine and flambé. Return the garlic, chili pepper, and rosemary to the pot. Add sake, chicken broth, water, and honey. Simmer gently for about 45 minutes, until the pork is tender (add water if needed).
4. Strain the cooking liquid to obtain 400ml.
5. To make the sauce, caramelize honey in a pot until deep golden brown. Gradually add balsamic vinegar, then the strained cooking liquid. Simmer until reduced by half. Thicken with cornstarch dissolved in the cooking liquid.
6. Add the pork to the sauce and coat evenly. Finish with butter.
7. Plate mashed potatoes, arrange sliced pork on top, and drizzle with balsamic sauce. Garnish with fresh rosemary sprigs (not listed in ingredients).

Instructions

1. Heat a heavy-bottomed pot with salad oil (not listed in ingredients), sear the chicken skin-side down until browned, then add the bacon, onion, and leek to sauté.
2. Flambé with white wine, add chicken broth and bouillon, bring to a boil, skim off scum, and add garlic and thyme. Simmer on low heat for about 20 minutes, adding water if necessary.
3. Roughly shred the chicken, dice the bacon and celery, cut the carrots into flower shapes, and align the onion pieces. Remove garlic and other aromatics.
4. Strain the cooking liquid to obtain 300ml, return it to the pot, and season with salt and pepper. Dissolve the gelatin, transfer to a bowl, and cool over an ice bath until slightly thickened. Add parsley.
5. Lightly grease a pound cake mold with salad oil, layer the ingredients, stuffed olives, and quail eggs, then pour in the gelatin mixture. Chill in the refrigerator for at least 3 hours to set.
6. Slice and serve on plates, garnished with chicory and pickles.

Instructions

1. Prepare the Wasabi Mayonnaise.
2. Combine the herring roe, kamaboko, and drained celery and onion with the mayonnaise mixture from step 1.
3. Serve on a plate and sprinkle with chopped chives.

Instructions

1. In a bowl, combine cream cheese and sour cream. Add milk and mix until smooth.
2. Add the blanched dried sardines, minced parsley, and paprika. Season with salt and pepper.
3. Arrange the roughly chopped lettuce on a plate and serve with the sauce from step 2. Dip the lettuce into the sauce to enjoy.

Instructions

1. Grill the Manganji peppers over direct heat. (Leave some crispiness)
2. Mix tonburi, sake lees, and lemon juice.
3. Stuff the grilled Manganji peppers with the mixture from step 2.
4. Arrange on a plate, garnish with blanched mottekiku mixed with kabosu juice.

Instructions

1. Place the oysters in a single layer in a pan and heat. When they begin to puff up (about 30% cooked), flip and sear the other side. Remove from pan.
2. Reduce the oyster juices left in the pan until golden brown, add sake and bring to a boil. Adjust flavor with dark soy sauce, then return the oysters to the pan and coat with the sauce.
3. Transfer the oysters from step 2 into a container and pour in enough white sesame oil to cover them. Store in the fridge (can be eaten from the next day).
4. In the same pan used in step 2, add oil (not listed in ingredients) and sauté the shimeji mushrooms. Season with salt and pepper. Finish with a splash of sake and stir-fry until well coated.
5. Arrange the oysters and shimeji mushrooms on a plate, garnish with julienned yuzu on top.

Steps

1. Mix sesame paste, vinegar, sugar, and salt. Gradually add dashi broth to achieve a smooth texture.
2. Toss the seared scallops, blotted turnip, persimmon, and turnip leaves with the sesame vinegar.
3. Spread sesame vinegar on a plate and arrange the ingredients from Step 2 on top.

Steps

1. Toast the walnuts and white sesame seeds until fragrant. Grind in a mortar and pestle until smooth, then add miso and continue grinding.
2. Transfer the mixture to a pot, add the other seasonings, and heat while stirring until thickened.
3. Layer the cabbage and duck meat alternately, starting with the cabbage, in a steamer. Steam for about 4 minutes. Transfer to a strainer, let cool slightly, and pat dry.
4. Toss the steamed ingredients with about half of the walnut miso sauce.

Steps

1. Warm the grapefruit juice, mix with lemon juice and dissolved gelatin. Cool over ice and pour into wine glasses. Chill to set.
2. Whip the heavy cream to soft peaks, then gradually mix in mayonnaise to create a sauce.
3. Drain the crab meat and mix with a portion of the sauce.
4. Top the jelly with asparagus and the crab salad from step 3. Drizzle with the remaining sauce and garnish with endive, dill, and pink pepper.

Steps

1. Place the chicken tenderloin in a bowl and massage with fish sauce, sesame oil, and beaten egg.
2. Add all-purpose flour and potato starch to the bowl and mix well.
3. Coat the seasoned chicken with crushed peanuts and deep-fry in medium-temperature oil until crisp.

Steps

1. Place the oysters and some sake (not listed in ingredients) in a pot, heat, and steam with the sake.
2. Warm the clear broth, then add the grated daikon radish, nameko mushrooms, and yuzu peel cut into small pieces.
3. Add the steamed oysters from step 1, and warm through. Serve in a bowl, optionally with ponzu sauce on the side, and top with scallions.

Steps

1. Boil water in a pot and add a small amount of iri-zake. Lightly blanch the beef in the hot water. Then, spread the beef in a diluted iri-zake mixture to cool.
2. Boil the spinach and shungiku, rinse them in a diluted iri-zake mixture, and squeeze out excess water.
3. Wrap the spinach and shungiku with the beef from step 1, cut to the desired length, and arrange on a plate. Serve with ponzu sauce mixed with a small amount of olive oil and 1-2 drops of Tabasco.

Procedure

1. Line a pot with kombu, add turnip, carrot, and water, and bring to a boil. After boiling, add Chinese cabbage and simmer over low heat for about 3 minutes.
2. Add white miso, mirin, and sake lees, then dissolve them into the broth. Add cod and oysters, bring to a boil, then stop the heat and cover to retain warmth.
3. Plate the dish, top with mizuna, and garnish with grated ginger.

Procedure

1. Marinate the scallops with yuzu slices in the Yu-an Marinade for 30 minutes or longer.
2. Heat oil in a frying pan, place the scallops, and cook on both sides over medium-low heat. Cover and let sit for about 1 minute. Remove excess liquid, add a little of the marinade and mirin (not listed in ingredients), and coat the scallops with the sauce.
3. Sprinkle salt over the red daikon radish and let sit for a while. Once softened, rinse lightly and squeeze firmly. Marinate in Sweet Vinegar for 4 hours or more.
4. Mix the pickled red daikon radish with mitsuba and serve in a hollowed-out yuzu shell.
5. Plate the Yu-an grilled scallops and serve with the yuzu shell.

Procedure

1. Remove the ink sac from the squid's guts. Peel off the thin skin and chop the guts with a knife.
2. Place the chopped guts in a bowl, mix with Mikawa Irizake and sake, and set aside.
3. In a frying pan, melt butter and sauté the grated garlic until fragrant.
4. Add the shimeji mushrooms to the pan and lightly sauté. Then add the squid and stir-fry quickly over high heat. Remove from the pan.
5. Pour the bowl of prepared guts into the frying pan and simmer over low heat until thickened. Return the squid and shimeji mushrooms to the pan and mix to coat. Sprinkle with coarsely ground pepper.
6. Plate the dish and garnish with julienned shiso leaves.

Instructions

1. Knead the ground pork and mix in the salted squid.
2. Place the pork mixture, cheese, and avocado on a gyoza wrapper and fold to seal.
3. Deep fry at 160°C until golden brown and crispy.
4. Arrange on a plate and garnish with Italian parsley and lemon wedges.

Instructions

1. Place the chicken breast on a plate and steam for about 5 minutes. Let it cool and shred into thin pieces by hand.
2. Heat nametake and doubanjiang in a small saucepan.
3. Mix the chicken with the nametake mixture.
4. Plate the dish and garnish with chopped chives.
5. How to Make Nametake: Combine enoki mushrooms, soy sauce, sake, mirin, and dashi broth in a pot and heat. Once the liquid has reduced, adjust the flavor with vinegar.

Instructions

1. Lightly sprinkle potato starch on the slit of the persimmon and stuff with fish paste. Dust the whole persimmon with starch.
2. Heat oil in a pot to 160°C (320°F). Fry the lily bulb until crisp and the ginkgo nuts until nicely colored.
3. Raise the oil temperature to 180°C (356°F) and fry the stuffed persimmons from step 1.
4. Arrange items from steps 2 and 3 on a plate, add grated daikon and wasabi, and pour warmed over the dish.

Instructions

1. In a heavy pot, place the pork, aromatic vegetables, and water. Heat on low. Once boiling, simmer on low heat for 8-10 minutes, then turn off the heat and let sit to retain warmth (at least 50 minutes).
2. Once cooled, wrap the pork in plastic wrap and store it in the refrigerator.
3. Prepare the blueberry sauce by combining the ingredients and heating until thickened.
4. On a plate, spread the blueberry sauce, place bite-sized pieces of braised pork, and drizzle with chili oil.

Procedure

1. Remove the stems from the cherry tomatoes and make a cross-shaped incision on the skin. Briefly blanch them in boiling water, then transfer immediately to cold water to cool. Peel off the skins.
2. For the chrysanthemum petals, add a small amount of vinegar to boiling water, blanch quickly, and transfer to cold water. Drain using a colander.
3. Bring the dashi stock, light soy sauce, and mirin from the mixed seasonings to a boil, then let it cool.
4. Soak the peeled tomatoes from step 1 in the cooled seasoning mixture for at least one day to allow the flavors to absorb.
5. Plate the tomatoes, pour some of the seasoning liquid over them, and garnish with the chrysanthemum petals from step 2.

Instructions

1. Coat the yellowtail with shio koji, place in a polyethylene bag, and marinate in the refrigerator for 2-3 days.
2. Wipe off the koji from the yellowtail and grill until golden brown using a fish grill, broiler, or oven.
3. Plate the yellowtail with boiled komatsuna and garnish with grated daikon radish and yuzu.
   *For yellowtail collar, flake the meat and mix with grated daikon radish. Serve with sudachi on the side.

Instructions

1. Bring water to a boil in a pot and blanch the cabbage leaves one by one. Drain and lightly sprinkle with salt. Finely chop the core of the cabbage leaves.
2. In a bowl, knead the ground chicken thoroughly. Gradually mix in the shirataki noodles, minced cabbage core, beaten egg, and chopped scallions. Divide the mixture into three portions.
3. Wrap one portion of the meat mixture in a small cabbage leaf, then wrap it again with a large cabbage leaf.
4. Arrange the wrapped cabbage rolls tightly in a pot. Add the seasoning, cover with a drop lid, and bring to a simmer over medium heat. Lower the heat and cook for about 8 minutes.
5. Cut the rolls into thirds and plate. Garnish with ikura and serve with yuzu kosho on the side.

Instructions

1. In a thick pot, combine rice, scallops, gingko nuts, and seasonings. Heat over medium-low. Once it boils, continue cooking for 7-8 minutes, then turn off the heat and keep warm for 20 minutes.
2. Reheat, add yuba, and simmer while stirring occasionally until it reaches your preferred porridge consistency.
3. Serve in bowls and garnish with mitsuba (Japanese parsley).

Instructions

1. Combine the sweet vinegar sauce ingredients in a pan, heat until the sugar dissolves, remove from heat and let cool.
2. Slice the turnip in half horizontally, and score in a grid pattern without cutting through. Cut into bite-size pieces and soak in 3% salt water for 10 minutes.
3. Gently squeeze out moisture, place in a container, add the sweet vinegar, chili, and kombu, and refrigerate.

Instructions

1. Sprinkle plenty of salt on the filleted sardines and let them sit in the refrigerator for about 30 minutes. Rinse off the salt with running water, tighten with ice water, drain, and pat dry.
2. Place the sardines in a container, pour vinegar to cover, and refrigerate for about 1 hour.
3. Remove step 2, and peel the thin skin from the head side. ... This completes the vinegar-pickled sardines.
4. Lightly season warm rice with sushi vinegar and mix in a little toasted sesame seeds.
5. Form step 4 into bite-sized pieces, top with vinegar-pickled sardines and pickled red turnip, and lightly press together. For sardine nigiri, add garnishes like shredded ginger, ume paste, or wasabi as desired. For red turnip nigiri, top with finely shredded yuzu.