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Chef Abe from En Japanese BrasserieEn Japanese Brasserie Logo

Chef’s Recipe by Chef Hiroki Abe from EN Japanese Brasserie


Abé Hiroki was born in Fukuoka, Kyushu, in 1976, where his family owned a sushi restaurant and he started helping at a young age. He graduated from culinary school and since age 19 he spent his time working at different Ryōteis (upscale, exclusive restaurants), Ryokans (traditional Japanese inns) and restaurants.

In 2001 he moved to the United States.
After building his experience at several restaurants in New York City, he was asked to join the opening team for EN Japanese Brasserie. In 2009, he became the Executive Chef, where he still oversees the kitchen today.

Chef Abé’s passion for food is not limited to only Japanese cuisine. He makes it a point to learn from his chef friends at restaurants like Eleven Madison Park, Le Bernardin, Blue Hill and Chikalicious and expose himself to more Western culinary ideas as well as baking techniques. By doing so, Chef Abé continues to create a New York-inspired, modern Japanese cuisine at EN Japanese Brasserie.

RECIPE

ANAGO BOWL


[INGREDIENTS] (1 Portion)

  • •ANAGO                         1 piece
    •KABAYAKI TARE
    •HARI NORI
    •Sansho Powder
    •Shishito pepper
    •White Rice

[COOKING DIRECTIONS]

  1. Defrost and clean the Anago fish.
  2. On a grill, evenly sear the fish.
  3. Carefully brush with the unagi sauce. Flip the fish and grill for a minute or so, until the sauce starts to bubble on top. Repeat this process 4~5 times.
  4. Slice the fish and put them on top of rice with Hari nori seaweed. Serve with blistered shishito peppers and sansho pepper powder.

#71209 F-MA ANAGO IKIJIME (51-55cm) 10/4.4lbs.
#20819 KB-23 SUZUKATSU EEL SAUCE
#7326 HARI NORI,TAKAOKAYA 12/1oz(0.5mm)
#24385 1.1lbs. S&B SANSHO KO 10/1.1lbs.
#20134 5 DAICHI NO MIYAKO KOSHIHIKARI 50lbs.

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