Chef Hiroyuki Kurosu
The Ritz-Carlton, Tokyo
Tofu steak, pine nut sauceServes 4
Under the influence of Buddhism, Japan has been wholly vegetarian for centuries at a time, and the tradition of using tofu as a meal’s main protein persists. Chef Kurosu gently fries his tofu, and then in the last minute of cooking, he adds chopped pine nuts, shiso leaf, grated vegetables and a soy-mirin mix to create a sauce. Again, the cooked dish is finished with raw garnishes: julienned peppers and leeks and dried bonito flakes.