Meibou Shino

Method

1. Wrap the yellowtail in kitchen paper and place in a resealable storage bag. Pour in the Mikawa irizake, remove the air, seal the bag, and refrigerate for at least half a day.
2. Remove the yellowtail and slice thinly. Arrange on a plate together with the mirin-marinated persimmon and garnish with shredded yuzu peel.

Method

1. Place the persimmon and mirin in a resealable bag and marinate for at least one day.

Method

1. Soak the blanched lotus root and sliced red chili in the sweet vinegar marinade while it is still hot.

Instructions

1. Mix ground chicken with salt. Add breadcrumbs and Seasonings, then gradually mix in the beaten egg to create the matsukaze batter.
2. Gently fold in the walnuts.
3. Line a heat-resistant mold (about 12×18cm) with parchment paper and spread the batter evenly.
4. Steam in a preheated steamer for 20-25 minutes.
5. Remove from the mold, brush the surface with mirin (not listed in ingredients), sprinkle poppy seeds on one half and aonori on the other. Toast lightly in an oven toaster.
6. Cut into bite-sized pieces and plate. Serve with Jerusalem artichoke chips.

Slice the Jerusalem artichoke, pat dry, and fry until crispy. Season with salt.

作り方

1. Roll out the puff pastry to fit the size of the petit pie molds and press them into the molds. Refrigerate to rest.
2. Mix the egg, heavy cream, and minced long green onion in a bowl.
3. Place a small amount of sea urchin paste and bonito flakes in the rested pie molds, then pour the egg mixture over them.
4. Bake in a preheated oven at 210°C for 8 minutes, then reduce the temperature to 190°C and bake for another 6-7 minutes.
5. Garnish with salmon roe and chervil before serving.

Steps - Uni Canapés

1. Spread sea urchin paste on the bread and sprinkle with Parmesan cheese.
2. Toast again in the oven, sprinkle with parsley, and cut while warm.
3. Wrap in plastic wrap after completely cooling for storage.

Steps - Cheese Shiraae

1. Warm the sake lees slightly and strain together with cottage cheese.
2. In a small pan, bring dashi stock, mirin, and soy sauce to a boil. Add shimeji and wood ear mushrooms, and cook until dry.
3. Mix the strained ingredients from step 1 with the cooked mushrooms. Garnish with chrysanthemum petals.

Steps - Salmon with Vinegared Lotus Root

1. Sandwich smoked salmon between slices of vinegared lotus root.

Instructions

1. In a pot, add white fish, garlic, thyme, and milk, and simmer on low heat for 6-7 minutes.
2. Blend the white fish and mashed potatoes into a paste, adjusting the consistency by adding the cooking liquid (excluding garlic and thyme). Season with salt and butter.
3. Spoon the mixture into a lemon shell, garnish with pink pepper, and serve with toast or crackers.

Instructions

1. Thoroughly dry the burdock root and lightly coat it with potato starch.
2. Deep-fry in 160°C oil until crispy.
3. Bring the mixed seasoning to a boil and coat the freshly fried burdock root with it.
4. Plate the dish and garnish with chopped green onion.

Procedure

1. Bring the mixed seasonings to a boil over medium heat to evaporate the alcohol. Add the oysters and cook over slightly high heat. Once the oysters are plump, remove them from the pot.
2. Reduce the remaining cooking liquid in the pot until halved, then return the oysters and cook for 1-2 minutes. Remove the oysters again, reduce the liquid further to half, and return the oysters. Repeat this process 2-3 times.
3. Finally, cook over high heat to coat the oysters thoroughly with the reduced sauce.
4. Serve the simmered oysters on a plate with grilled turnip and julienned Chinese cabbage. Sprinkle yuzu peel and yukari over the cabbage.

Instructions

1. In a frying pan, sauté the finely chopped monkfish liver carefully. Once the fat starts to release (about 5 minutes), add the miso and continue to sauté. When the aroma of miso rises, add sake and mirin, then reduce until thickened.
2. Place the monkfish and other ingredients (except chrysanthemum greens) in an earthenware pot. Pour the prepared miso sauce over them, cover with a lid, and steam-cook. Once boiling, reduce to low heat and simmer until the monkfish is cooked through. Add chrysanthemum greens and steamed monkfish liver on top before serving.

Instructions

1. Place the oysters and white wine in a pot and heat until the oysters plump up. Turn off the heat, cover, and let rest for 2 minutes to finish cooking with residual heat. Remove the oysters and reserve the steaming liquid.
2. Make the White Sauce: Melt butter in a pot, add flour, and stir with a wooden spatula. Gradually add milk while stirring quickly until thickened. Simmer over low heat.
3. Add the reserved steaming liquid from step 1 to the white sauce a little at a time, adjusting for desired thickness and seasoning with salt and white pepper.
4. Heat butter in a frying pan and sauté the onion. Add bacon and the blanched spinach (50g) and stir-fry.
5. Combine the oysters, sautéed onion, bacon, and spinach with the white sauce and mix well.
6. Grease a heatproof dish with butter (not listed in ingredients). Pour the mixture into the dish, top with Gruyère cheese, grated cheese, and bread crumbs. Bake in a preheated oven at 250°C until golden brown (about 8 minutes).