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.
DUROC PORK “KAKUNI” CHASHU WITH HATCHO MISO
• Duroc Pork Belly
• Hakata Salt
• A : Hatcho Miso 150g
Arima Sansho 10g
Jyo Hakuto Sugar 50g
Zarame Sugar 150g
Soy Sauce 200g
Cooking Sake 200g
Takara Mirin 200g
• Sansho Powd
1 Cut the pork belly into 5cm thickness stripes and tie your pork belly with twine.
2 Sprinkle on some salt and pepper. Heat a large skillet on high heat and sear the pork front, back and each side so it has a nice golden brown color all over.
3 Mix all the items in A.
4 Cook the pork you seared in 2. into 3. with onion, ginger, scallions and garlic for 3 hours (mid. heat) Turn off the heat and let the pot sit in the room temperature and store the pot in the refrigerator for one night.
5 Remove the pork bellies (save the broth/sauce in the pot) remove the strings and cut into large bite size pieces.
6 In a pot, pour back in the broth and pork with boiled eggs and bring it to boil and thicken the broth with corn starch. Plate and sprinkle on some Sansho paper powder before serving.