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.
Sous Vide Pork Chop with Herbs
[INGREDIENTS] (1 Portion)
•PORK CHOP 1 Piece
•DASHI BAG 1 Bag
•WHITE SOY SAUCE 100cc
•Onion, Myoga, Daikon sprouts
Clean the Pork loin by removing excess fat.
In a sauce pan, combine the dashi 300cc, white soy sauce 100cc, mirin 100cc, rosemary and Arima sansho pepper. Bring it to boil.
Place the pork in a ziplock bag with the broth you made in 2. Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating.
Turn on machine and heat water to 61° and cook for 25min.
Remove pork from the bag, slice and plate with the remaining broth in the bag.
Garnish with thinly sliced onion, myoga and daikon sprouts.