New York Mutual Trading Co., Inc.
  • HOME
  • OUR PRODUCTS
    • Appetizer
    • Cooking Oil
    • Condiment
    • Curry & Stew Base
    • Dessert & Snack
    • Dressing
    • Flour, Starch & Panko
    • Fresh Mushroom & Yam
    • Fried Product, Dumpling & Spring Roll
    • Frozen Meat & Egg Product
    • Frozen Seafood & Fishcake (Surimi)
    • Gari & Pickled Products
    • Garnish & Decoration
    • Miola & Treha
    • Mirin & Cooking Sake
    • Noodle & Flour Products
    • Nori, Sushi Wrapper & Furikake
    • Rice & Mochi
    • Sake Kasu & Koji
    • Seaweed Products
    • Soup Stock
    • Soy Bean, Red Bean
    • Soy Sauce
    • Spicy Sauce
    • Sushi Essential
    • Tea & Coffee, Soft Drinks & Soda
    • Teriyaki & Seasoning Sauce
    • Tofu, Soy Bean Protein & Natto
    • Vinegar
    • Wagyu (Miyazaki Gyu)
    • Wasabi
    • Ramen Essential
    • Yakitori Essential
    • Ice
  • LATEST NEWS
    • New Products
    • Recommended Items
    • Monthly Highlight
    • Sake of the Month
    • Recipes
    • Event Updates
    • MTC Kitchen News
    • Miyako Monthly Newsletter
    • NYMTC Resources
  • ABOUT US
    • Greetings
    • Corporate History
    • Branches & Networks
    • Manhattan Showroom
    • Contact us
  • OPEN AN ACCOUNT
  • MAKE A PAYMENT
  • Search
  • Menu
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

MOTSU-NABE


[INGREDIENTS] (2~3 Portion)

    • Horumon                                                                       500g
    • Cabbage, Nira Chives, Bean Sprouts
    • Sliced Garlic, Chili Pepper

A.

    • Water                                                                          1800cc
    • Mentsuyu                                                                     200cc

[COOKING DIRECTIONS]

  1. Clean and cut the Motsu into large bite size pieces.
  2. Cut the cabbage and Nira chives.
  3. Mix all the ingredients for soup and make soup. Add the motsu, put the cabbage around it and the bean sprouts in the center. Chinese chives will be better put on the top along with the garlic and chili peppers.
  4. Boil the pot on a high fire until the motsu and vegetables seem to be ready. When the pot is ready, turn down the heat. Ready to be served.

#70754 1 F-LARGE INTESTINE (HORUMON) 6/2lbs.
#22749 1L SOUMI TSUYU 6/1 lit.
#22752 1.8L-SOBA TSUYU SOUMI 6/1.8 lit.
#30325 TOGARASHI 1oz.

Share this article
  • Share on Facebook
  • Share on Twitter
  • Share on Google+
  • Share on Pinterest
  • Share by Mail

NEW PRODUCTS

NEW PRODUCTS FOR MARCH 2023

NEW PRODUCTS FOR FEBRUARY 2023

NEW PRODUCTS FOR JANUARY 2023

NEW PRODUCTS FOR DECEMBER 2022

  • New Products
  • Recommende Items
  • Monthly Highlight
  • Recipes

LATEST NEWS

  • New Products
  • Recommended Items
  • Monthly Highlight
  • Sake of the Month
  • Recipes
  • Event Updates
  • MTC Kitchen News
  • Miyako Monthly Letter

OUR PRODUCTS

  • MTC FOOD
  • Appetizer
  • Condiment
  • Cooking Oil
  • Curry & Stew Base
  • Dashi
  • Dessert & Snack
  • Dressing
  • Edamame
  • Flour, Starch & Panko
  • Fried Product
  • Frozen Meat & Egg Product
  • Fresh Mushroom & Yam
  • Frozen Seafood & Fishcake (Surimi)
  • Gari & Pickled Products
  • Garnish & Decoration
  • Ketchup & Mayo
  • Miola & Treha
  • Mirin & Cooking Sake
  • Miso
  • Noodle & Flour Products
  • Nori, Sushi Wrapper & Furikake
  • Ponzu & Citrus Juice
  • Rice & Mochi
  • Prepared Vegetable
  • Sake Kasu & Koji
  • Seaweed Products
  • Soup Stock
  • Soy Bean, Red Bean
  • Soy Sauce
  • Spicy Sauce
  • Tea & Coffee, Soft Drinks & Soda
  • Teriyaki & Seasoning Sauce
  • Tofu, Soy Bean Protein & Natto
  • Vinegar
  • Wagyu (Miyazaki Gyu)
  • Wasabi
  • Sushi Essential

  • MTC SAKE
  • Sake
  • Shochu
  • Beer
  • Whisky
  • Wine
  • Umeshu & Liqueur
  • TAKARA Sake USA

  • MTC KITCHEN
  • Japanese Knives
  • Sharpening Stones
  • Sushi Supplies
  • Kitchenware
  • Tableware
  • Barware
  • Disposables

FOLLOW US

Instagram

No images available at the moment

Follow Me!

ABOUT US

Who We Are
Greetings
Corporate History
Our Branches & Networks

OUR PRODUCTS

MTC Foods
MTC Sake
MTC Kitchen
MTC Kitchen Home
New Products
Monthly Highlight
View MTC Catalogue

CONTACT US

Open an Account
Request MTC Catalogue
Product Inquiry
Vendor Partnership
Careers

CONNECT WITH US

facebook connect icon twitter connect icon

Search

Special Item Order – Terms and Conditions of Sale / Online Privacy Policy / Terms & Conditions / Online Privacy Policy
2017 New York Mutual Trading Inc. All Rights Reserved - Enfold WordPress Theme by Kriesi
SHO CHIKU BAI “SHO” SERIES YUZU AZUKI MATCHA MOCHI ICE CREAM
Scroll to top