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 Chicken and prawn tempura rice bowl
Chicken and prawn tempura rice bowl
|Chicken thigh meat (boneless)||200g|
|Broth [Note 1]||100cc|
|YAMASA Brewed Soy Sauce||25cc|
|Mirin (if available)||25cc|
|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 Chicken and prawn tempura rice bowl
|Remove the skin and Pound the chicken thigh with a kitchen knife||Tenderise the chicken thigh meat[200g] by making shallow cuts at 1-2 mm spaces a kitchen knife on the muscles (don’t cut all the way through, just pound the meat).|
|Fry the ingredients to make tempura||Batter the chicken thigh[200g] and pumpkin[60g] and deep-fry them in 180℃ oil for 4 minutes.|
|Remove the deep-fried chicken thigh and pumpkin from the oil, batter the prawns[30g, 8 pieces] and deep-fry them for 4 minutes.|
|Spray the tempura sauce||Put hot rice[150g] in a bowl and spray the tempura sauce (*1) for about 30 times until the rice gets a little brown.|
|Place the chicken, prawns and pumpkin tempura on the rice and spray the tempura sauce for about 50 times to flavour all the tempura evenly.|
|How to make tempura sauce||*1 How to make tempura sauce
Put broth[100cc], ‘YAMASA Brewed Soy Sauce'[25cc], mirin (or a substitute if not available)[25cc] and sugar[5g] in a pan.
Simmer it over a low heat until the liquid volume is reduced to 80%. Be careful not to burn it.