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.
Defrost the oysters and pat-dry with paper towel. Separate Maitake by hand tearing fronds.
In a “Donabe” clay pot, combine the rice 2 cups, water 350cc and Soba Tsuyu 50cc. Carefully lat the Maitake, julienne ginger and oysters over the rice.
Cover “Donabe” with a lid and cook over high heat until it boils and steam starts puffing from the top lid. Lower the heat and cook for another 15min. Turn off the heat and let it stand for 10 min. Do not open the lid yet. Make Kaki fry while rice is cooking.
Gently fluf with the rice with a rice paddle. Garnish with Mitsuba leaves before serving.