Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.
‘YAMASA Brewed Soy Sauce’
Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.
Ingredients for making Ball-shaped sushi with soy-sauce marinated trout
Ball-shaped sushi with soy-sauce marinated trout
|Rice vinegar (or regular vinegar if not available)||As needed|
|Kinome pepper leaves (or sweet basil, shiso, sansho powder if not available)||A little|
|Bamboo shoots||A little|
|Pure sesame oil (or olive oil, if not available)||A little|
|Kombu tea ※tea made of powder kelp (or umami seasoning and salt, if not available)||A little|
|Broth [Note 1]||50cc|
|YAMASA Brewed Soy Sauce||100cc|
|Mirin (if available)||A little|
|Substitute for mirin||Japanese sake||Japanese sake and sugar (combined): 50cc|
|Sugar||1/10th of Japanese sake|
Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings
How to make Ball-shaped sushi with soy-sauce marinated trout
|Remove the skin and bones from the trout and freeze it.||Remove the skin and bones from the trout[100g], and leave felet.
Vacuum pack the felet and freeze it for 20 minutes.
|Thaw the trout||Put the vacuum-packed trout in a tray and thaw it under running water.|
|Slice the trout Marinate the trout in the broth marinade||
||Cut the thawed trout into 2-3mm slices and marinate them in the broth marinade(* 1) for 20 minutes.|
|*1 How to make the broth marinade
Dashi stock[50cc], Japanese Sake[50cc], ‘YAMASA Soy Sauce'[100cc], and mirin (or a substitute for mirin if not available)[A little] to make the broth marinade (do not cook).
|Make sushi rice||Add rice vinegar (or regular vinegar if not available. Adding as needed basis, not to make rice too sour) to rice[200g] and mix.Then add kinome pepper leaves (or sweet basil, shiso, sansho pepper, if not available), sliced bamboo shoots, pure sesame oil (or olive oil, if not available) and kombu tea (or umami seasoning and salt, if not available), and mix well.|
|Use a plastic wrap to make ball-shaped sushi||Place the trout and sushi rice on a cling film and shape it into a small ball with the hands.|