SCALLOP TEMPURA with HATCHO MISO SAUCE - New York Mutual Trading Co., Inc.

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

SCALLOP TEMPURA with HATCHO MISO SAUCE

[INGREDIENTS] (3 Portion)

•Scallops with shells 3 pieces
•Hatcho Miso 300g
•Sugar 70g
•Sake 50cc
•Truffle Zest

[COOKING DIRECTIONS]

Defrost use a spoon to scrape the scallop from the shell.
In a sauce pan, combine the sugar 70g, hatcho miso 300g, sake 50cc to make a hatcho miso sauce.
Dip the scallops into the batter mix and deep fry untill they get crispy outside.
Clean the shells and put some sauce you made in step 2. Put scallop tempura on top of the sauce.
Garnish with truffle zest before serving.

#70806 F-L HOTATE HALF SHELL, 7.5 lbs. (75 pc)
#24445 1 MUTENKA HATCHO MISO, 40/300 g
#30403 1 JYO HAKUTO, PEARL-ACE, 20/2.2 lbs.
#30260 TRUFFLE ZEST SEASONING, 6/5.29 oz.