BRAISED & CHILLED SALMON JERKY, NAPA CABBAGE & FRIED TOFU SKIN

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

BRAISED & CHILLED
SALMON JERKY, NAPA CABBAGE & FRIED TOFU SKIN

[COOKING DIRECTIONS]

Cut the napa cabbage and fried tofu skin into wide strips, and slice the sake toba into bite size slices as well.
In a pan, combine ingredients A, add the sliced sake toba and bring it to boil.
Add napa cabbage and fried tofu skin and stir till they are cooked.
Pour the content of the pan directly into the medium-sized bowl and place that on the ice bath right away. Stir the bowl to help bring the temperature down.
Place some sliced Sake toba on top, sprinkle a few drops of garlic oil, and garnish with sliced yuzu ski

#8324 F-HOKKAIDO SALMON JERKY(TOBA) 2.82 oz.
#71078 F-BULK, INARI AGE 4/2.2 lbs. (100pc.)
#20227 HIGASHIMARU USUKUCHI SHOYU 15/1 Lit.
#7600 USA TAKARA MIRIN 18 Lit.
#4697 NEKONBU DASHI 16/500 ml.
#22720 2L NEKONBU DASHI 8/2 Lit.
#40634 ROASTED GARLIC OIL 6/1 Lit.