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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

OCTOPUS & CHEESE FRY

[INGREDIEN

TS] 

  • 2 Servings

•QB Cheese
•Boiled Octopus
•Panko Breadcrumbs
•Flour
•Yuzu Salt
•Aonori Powder

[COOKING DIRECTIONS]

1 Cut the cheese and octopus into bite size cubes .

2 Dip the octopus and cheese in four and tap off the excess flour.
Then dip them into the egg wash and then the breadcrumbs
.

3 Deep fry until they get crispy outside. (180F for 1min.)

4 Season with Yuzu salt, plate and sprinkle on Aonori seaweed
powder.


#80246 QBB KING PROCESSED CHEESE 15/800g

#710361 F-MUSHI TAKO ASHI 10/2.2lbs

#20153 MIYAKO PANKO 8lbs. (3.6kg)

# 20050 VERIBEST FLOUR 25lbs. 11.36kg

#30426 KOUMI SHIO YUZU 50/1.76oz

#60733 JYO AONORIKO 36/30.5oz

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