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.
SOFT-SHELL SHRIMP KARAAGE
[INGREDIENTS] (2 Portion)
Soft Shell Shrimp 4pcs.
Shoda Shoyu 300cc
Insert a skewer from tail to head. This results in a perfectly Straight shrimp once the skewer has been removed after being fried.
Mix A and marinate the shrimp for about 15min.
After 15min. take the shrimp out from the marinade, remove excess moisture and coat with flour.
Fried the shrimp in 180c oil.
Drain on a paper towel, plate, and sprinkle on few drops of ginger oil and aonori powder. Serve with a wedge of lemon.