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 Various dishes using YAMASA Shoyu-Ann: Beef.
|Broth [Note 1]||500cc|
|YAMASA Brewed Soy Sauce||50cc|
|Mirin (if available)||50cc|
|Substitute for mirin||Japanese sake||Japanese sake and sugar (combined): 50cc|
|Sugar||1/10th of Japanese sake|
|Yoshino arrowroot (or potato starch if unavailable)||20g|
|Broth [Note 1] (If Yoshino arrowroot is used), or water (If potato starch is used)||60cc|
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 Various dishes using YAMASA Shoyu-Ann: Beef.
|YAMASA Shoyu-Ann||Make the broth, ‘YAMASA Brewed Soy Sauce’, and mirin (*1) at a rate of 10:1:1. Add the Yoshino Kuzu [20g](or potato starch[20g] if unavailable) and broth[60cc]/water[60cc]. Heat to thicken.|
|*1 How to make mirin Heat the Japanese sake in a pot, flambéing until the fire extinguishes to burn off the alcohol.
Add sugar to the ratio of 1/10th of the Japanese sake.
|Preparation of the beef||Add a pinch of salt[5g] and pepper[5g] to the sliced beef,
before putting it in a frying-pan on high heat.
|Pan-fry the beef||Pan-fry for about 1 to 2 minutes, or until medium-rare with some charred parts.|
|Done!||Top the beef evenly with YAMASA Shoyu-Ann.
Put some well-assorted grated wasabi on it as needed-basis.