 
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. 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
[INGREDIENTS] (2~3 Portion)
-
- Horumon 500g
- Cabbage, Nira Chives, Bean Sprouts
- Sliced Garlic, Chili Pepper
A.
-
- Water 1800cc
- Mentsuyu 200cc
[COOKING DIRECTIONS]
- Clean and cut the Motsu into large bite size pieces.
- Cut the cabbage and Nira chives.
- 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.
- 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.
New Products
