Recipes
5 g for 1 serving
Click here for the exclusive interview with the recipe creator, Chef Yuichiro Watanabe of Nabeno-Ism, a Michelin-starred restaurant in Tokyo. A former protégé of Joël Robuchon, he previously served as the executive chef of Restaurant Joël Robuchon in Japan.
60 g sea bream fillet
Ingredients A
0.6 g salt
0.3 g TREHA®︎
White pepper, as needed
Piment d'Espelette*¹ powder, as needed
Herbes de Provence*², as needed
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Mornay sauce (recipe shown separately), as needed
Cake flour, as needed
Whole eggs, as needed
Fine breadcrumbs, as needed
Oil for frying, as needed
*¹ Red chili pepper
*² A mixture of dried herbs
Remove the skin from the sea bream and slice into pieces at a 45° angle.
Sprinkle 1. with ingredients A and wrap in a dehydrating sheet. Dehydrate for about 2 hours.
Layer 2. and mornay sauce alternately. Use plastic wrap to shape the croquette into a round ball. Set in the refrigerator until firm.
Coat 3. in flour, eggs, and then breadcrumbs, and deep-fry.
[Story Behind the Recipe]
Chef Watanabe features whole Japanese Monaka - a crisp rice water - for his appetizer as a local food of his restaurant's area, and upcycles the cracked wafers for croquettes by mixing them with the fine breadcrumbs.
Retains moisture of the sea bream fillets.
500 g milk
5 g salt
5 g TREHA®︎
60 g unsalted butter
60 g cake flour
1 bay leaf
Ingredients A
50 g Gruyère cheese, grated
80 g Saint-Marcellin*
30 g unsalted butter
1 egg yolk
Nutmeg, as needed
*A soft, fresh cheese made from cow's milk
Mix milk, salt, and TREHA®︎.
Melt butter in a pan over low heat. Add flour and whisk well to form a roux.
Add 1. and bay leaf in, and bring to a simmer while whisking.
Add ingredients A and stir until melted.
Strain the sauce and spread on a tray. Cool and set in the refrigerator.
[Chef's Comments]
“The white sauce maintains its beautiful sheen and smooth texture, even under chilled storage. That’s the power of TREHA®.”
Maintains the smooth texture of the white sauce, even under chilled and frozen storage.
500 g garlic cloves, cut in half, skin and germ removed
100 g chicken bouillon
300 g milk
Ingredients A
125 g milk
125 g almond milk
100 g fresh cream
2 g salt
1.25 g casonade (brown sugar)
0.5 g celery salt
White pepper, as needed
20 g cultured butter
Boil the garlic cloves five times, draining and refilling with cold water after each boil.
Combine 1. with chicken bouillon and bring to a boil, then add milk. When it comes to a boil again, reduce the heat to low and simmer gently for about 20 minutes until softened.
Blend 2. in a blender until smooth, then strain.
Measure out 600 g of 3., combine ingredients A, and mix using an immersion blender.
Ingredients A
80 g honey
8 cloves
1 tablespoon black pepper
1 bay leaf
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100 g red wine vinegar
500 g red wine
Pinch of salt
Pinch of TREHA®
Starch slurry, as needed
Niku Bishio (Japanese fermented meat) sauce, as needed
Black pepper, as needed
Olive oil, as needed
Place ingredients A in a pot and heat to caramelize.
Add red wine vinegar and cook off the acidity. Continue simmering until the volume is reduced by half.
Add red wine, salt, and TREHA®, and continue simmering for approximately 25 minutes.
Add starch slurry to thicken.
Strain 4. into a bowl and chill thoroughly in an ice bath.
Season with Niku Bishio sauce and black pepper, and quickly mix in the olive oil.
Creates a glossy, vibrant, and clear color in the red wine essence.
Ingredients A
25 g mustard
50 g calamansi vinegar*¹
Pinch of salt
Pinch of TREHA®
25 g Ayu (sweetfish) sauce*²
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100 g white sesame oil*³
*¹ Citrus-flavored vinegar. It can be substituted with lemon juice.
*² Can be substituted with Colatura di Alic.
*³ Untoasted sesame oil (TAKEMOTO OIL & FAT CO.,LTD.)
Mix ingredients A, and gradually add white sesame oil to emulsify.
Belgian endive, herb salad, and treviso, as needed
Arrange the salad on a plate and drizzle with the dressing.
Pour the garlic cream sauce, place two croquettes, and finish with red wine essence.
Harmonizes the flavors of the ingredients.
