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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

FRIED FLUKE FIN with YUZU & MUSHROOM SAUCE

[INGREDIENTS] (2 Portion)

    • Engawa                                                                      6 pieces
    • Flour
    • Panko
    • EGG

A.

    • Dashi Broth                                                                 500cc
    • Takara Mirin                                                                 30cc
    • Shiro Shoyu                                                                   50cc
    • Yuzu Base                                                                        30g
    • Nameko Mizuni                                                             50g

[COOKING DIRECTIONS]

  1. Pat the fish dry with paper towels. Sprinkle the fish with salt and pepper.
  2. Dip the fish in flour and tap off excess. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly.
  3. Pour enough oil into a deep skillet and fry the fish until golden brown on both sides. (180 degree for 2min.)
  4. In a sauce pan, combine A and thicken the sauce with corn starch. Blanch the Nameko mushroom in a hot water and add to the sauce with Shoyu base.
  5. Plate the fish and pour the sauce on top before serving.

#73116 F-ENGAWA 10/500g (ab.26pc)
#20153 MIYAKO PANKO 8lbs. (3.6kg)
#20050 VERIBEST FLOUR (ALL PURPOSE) 25lbs.
#20390 1 TOKUSEN DASHI PACK 5/10pk(100g) “B”
#20228 YAMASHIN SHIRO SHOYU 6/60 oz. (1.8 Lit.)
#31053 F-YUZU BASE, NAKAURA-YA 12/460g
#33319 PK, NAMEKO MIZUNI, JAPAN 20/10.5oz(300g)

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