Recipe by Chef Nakagawa vol.2

GOZEN Japanese Sake Bistro in West Hollywood offers a modern dining experience infused with traditional Japanese flavors. They feature a diverse selection of sushi, sashimi, robata-grilled dishes, and more, all crafted with the finest ingredients.

In this issue, GOZEN’s executive chef Tomotaka Nakagawa created special and easy recipes for JapanUp! readers using Japanese products/ingredients. He brings a wealth of culinary expertise rooted in the artistry of Japanese cuisine. With a dedication to tradition and a passion for innovation, Chef Nakagawa crafts exquisite dishes that showcase the finest flavors and ingredients of Japan. His mastery of the culinary craft ensures a dining experience that is both authentic and unforgettable, inviting guests to savor the essence of Japanese gastronomy with every bite.

GOZEN -Japanese Sake Bistro-
521 N. La Cienega Blvd.
West Hollywood, CA 90048-2001
Phone: (213) 308-9393

Soy Wraps Quesadilla – Create Your Own Signature Quesadilla with Your Favorite Ingredients!

Soy Wraps Quesadilla


□ 2 sheets Soy Wraps
□ 1 pc. Ham
□ generous amount of melted cheese

❶ Cut the ham into strips.

❷ Heat a frying pan over low heat, place soy wrap. Place ham, cheese, ham layers on top. Add an amount of cheese to taste.

❸ Cover with another sheet of Soy Wrap. Cook untill the cheese is melted. Cut into bite-size pieces.

Tsukudani Nori Paste – A Flavorful Accompaniment to Rice with the Fragrance Of The Sea

Tsukudani Nori Paste

Nori Seaweed
□ 3 Tbsp. Sake
□ 1 tsp. Sugar
□ 1 Tbsp. Soy Sauce
□ 1 tsp. Mirin

❶ Place all ingredients in a small pot and let it sit for about 3 min.

❷ Heat it over medium heat. When it starts to simmer, reduce the heat to low, and the liquid has evaporated, it’s ready.

Steamed White Fish with Lotus Root – A Local Dish Using Gooey Locus Root!

Steamed White Fish with Lotus Root


□ 7 oz. Lotus Root, peeled and grated
□ 1 cup. Dashi broth
□ 4 tsp. Mirin (sweet cooking rice wine)
□ 2 tsp. Light Soy Sauce
□ 1 pc. Egg White
□ 4 pcs. Ginkgo Nuts, boiled in water
□ 4 slices Fish White
□ Potato starch dissolved in water as needed

❶ Add dashi broth, mirin, and soy sauce in a small pot and bring to a boil. Once it boils, add the dissolved potato starch, and when it thickens, turn off the heat.

❷ Whisk the egg white, add and stir grated lotus root. Mix the egg whites well and add them to the lotus root mixture.

❸ Place the fish whites and ginkgo nuts in a vessel, add ② on top. Steam for 10 to 15 min. You can also add dried shrimp if you like.

❹ When steamed, pour ① sauce.

Taiga Rice Crackers – A Local Dish Using Gooey Locus Root!


□ 1 bowl of Taiga Rice
□ Furikake as needed

❶ Sprinkle the furikake over the rice and mix well. Divide into small pieces.

❷ Place rice between cooking sheets and flatten them thinly. Microwave at 1000W for 1 min. each front and back until crispy.

Genovese Gyoza – Gyoza are Transformed into Authentic Italian Cuisine!


□ 15 pcs. Umami Gyoza Dumplings
□ 2/3 Cup. Olive Oil
□ 2 oz. Basil
□ 5 pcs. Pine Nuts needles
□ 1/2 tsp. Garlic
□ Salt a pinch

❶ Combine olive oil, basil, pine nuts, salt, and garlic in a blender.

❷ Boil water and cook the gyoza.

❸ Drain the boiled gyoza and marinade with ① sauce. Serve on a plate. If the gyoza and sauce do not mix well, add olive oil to adjust.

Spicy Eggplant with Minced Chicken – Sriracha Sauce Adds a Tangy Heat and Depth of Flavor

Spicy Eggplant with Minced Chicken


□ 3 Tbsp. Shirakiku Sriracha Chili Sauce
□ 2 Tbsp. Oil
□ 2 Tbsp. Miso Paste
□ 1 Tbsp. Sugar
□ 2 Tbsp. Sake
□ 2 pcs. Eggplant
□ 5.3 oz. Ground Chicken

❶ Cut the eggplant into random pieces and soak them in water.

❷ Mix Sriracha sauce, miso, sugar, and sake.

❸ Heat oil in a frying pan, stir-fry the eggplant, then transfer it to a plate.

❹ In the same frying pan, sauté the chicken until browned. Add ② sauce and mix well.

❺ Add eggplants, mix well, and it’s ready to serve!