Butter frying of the abalone (AWABI-BATA YAKI)

2017.07.10 sento

The butter firing of an abalone introducing this time, Cut the burdock into a very thin slice、and stir fry it. In the finish, put many more minced green leeks in the pan, The abalone becomes very tasty which is mix with the taste of burdock and the green leek. Ingredient Abalone a burdock Shiitake-mushroom Green…

AWABI-TOUFU (ABALONE CURD)

2017.07.03 sento

The season of the abalone is from July to September in Japan. We provided it as the first dish of the KAISEKI cuisine at summer hot time. The abalone-toufu is one article to match well at summer hot time. Ingredients Abalone Kelp Yoshino-Kuzu Spinach Japanese RadishCayenne pepper powder Grated radish with cayenne pepper powderChopping fine…

Japanese-style abalone gratin

2017.03.06 sento

There are a lot of abalone dishes. We introduce Japanese-style abalone gratin in this time. Ingredients Abalone Tiger prawn Scallop Lily roots Shimeji-mushroom Ginkgo Kikurage ( cloud ear mushroom) Milk Butter Flour YUZU-MISO Rice grain Seasoning Japanese soup stock Salt Light color soy sauce Sweet sake Japanese Sake How To Make Attach salt to the surface…

Abalone rice cracker

2017.02.08 sento

Season of the abalone is the summer. This time, an abalone rice cracker is a luxurious first dish of the kaiseki cuisine. The fried the abalone in the cut thinly and seasoning is only salty. taste of the abalone When fried cooking will have exquisite. Ingredient Abalone Starch Cut nori Seasoning Rapeseed oil Salt How to make…