New York Mutual Trading Co., Inc.
  • HOME
  • OUR PRODUCTS
    • Appetizer
    • Cooking Oil
    • Condiment
    • Curry & Stew Base
    • Dessert & Snack
    • Dressing
    • Flour, Starch & Panko
    • Fresh Mushroom & Yam
    • Fried Product, Dumpling & Spring Roll
    • Frozen Meat & Egg Product
    • Frozen Seafood & Fishcake (Surimi)
    • Gari & Pickled Products
    • Garnish & Decoration
    • Miola & Treha
    • Mirin & Cooking Sake
    • Noodle & Flour Products
    • Nori, Sushi Wrapper & Furikake
    • Rice & Mochi
    • Sake Kasu & Koji
    • Seaweed Products
    • Soup Stock
    • Soy Bean, Red Bean
    • Soy Sauce
    • Spicy Sauce
    • Sushi Essential
    • Tea & Coffee, Soft Drinks & Soda
    • Teriyaki & Seasoning Sauce
    • Tofu, Soy Bean Protein & Natto
    • Vinegar
    • Wagyu (Miyazaki Gyu)
    • Wasabi
    • Ramen Essential
    • Yakitori Essential
    • Ice
  • LATEST NEWS
    • New Products
    • Recommended Items
    • Retail Items
    • Monthly Highlight
    • Sake of the Month
    • Recipes
    • Event Updates
    • MTC Kitchen News
    • Miyako Monthly Newsletter
    • NYMTC Resources
  • ABOUT US
    • Greetings
    • Corporate History
    • Branches & Networks
    • Manhattan Showroom
    • Contact us
    • Accessibility
  • OPEN AN ACCOUNT
  • MAKE A PAYMENT
  • Search
  • Menu
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

TONKATSU WITH ONION DRESSING

Pork Katsu


[INGREDIENTS] (2 Portion)

    • Pork Loin                                                                             2 Slices
    • Flour
    • Panko
    • Egg                                                                                        1 Egg
    • Curry Powder
    • Onion Dressing
    • Chopped Onion
    • Grated Daikon
    • Red Onion, Onion and Mitsuba

[COOKING DIRECTIONS]

  1. Cut small slits along the fat side of the loin which will prevent the meat from curling. Season the pork with salt, paper and curry power. Dip the pork in flour and tap off the excess flour, then dip the fish into the egg wash and then the breadcrumbs, coating evenly.
  2. Pour enough oil to a deep skillet and pan-fry the fish until golden brown on both sides.
  3. After 15min. take the shrimp out from the marinade, remove excess moisture and coat with flour.
  4. Don’t over cook the meat. Let the pork chop cool for about 5 minutes and then cut into thick strips to serve.
  5. Thinly slice fresh vegetables, such as red onion, onion and Mitsuba.
  6. Put some grated Daikon, sliced vegetables, and pour on the onion dressing before serving.

#76848 F-BONELESS KUROBUTA PORK LOIN 8-9 lbs./pcs.
#33233 LG-S&B CURRY POWDER 5/4/14.1 oz.
#52688 DRY CHOPPED ONION, S&B 5/1 kg
#20153 MIYAKO PANKO 8 lbs.(3.6 kg)
#20050 VERIBEST FLOUR 25lbs. (11.36kg)
#22895 1L ONION DRESSING, NAOGEN 8/1 Lit.

Share this article
  • Share on Facebook
  • Share on Twitter
  • Share on Google+
  • Share on Pinterest
  • Share by Mail

NEW PRODUCTS

NEW PRODUCTS FOR MAY 2025

NEW PRODUCTS FOR APRIL 2025

NEW PRODUCTS FOR MARCH 2025

NEW PRODUCTS FOR FEBRUARY 2025

  • New Products
  • Recommende Items
  • Monthly Highlight
  • Recipes

LATEST NEWS

  • New Products
  • Recommended Items
  • Monthly Highlight
  • Sake of the Month
  • Recipes
  • Event Updates
  • MTC Kitchen News
  • Miyako Monthly Letter

OUR PRODUCTS

  • MTC FOOD
  • Appetizer
  • Condiment
  • Cooking Oil
  • Curry & Stew Base
  • Dashi
  • Dessert & Snack
  • Dressing
  • Edamame
  • Flour, Starch & Panko
  • Fried Product
  • Frozen Meat & Egg Product
  • Fresh Mushroom & Yam
  • Frozen Seafood & Fishcake (Surimi)
  • Gari & Pickled Products
  • Garnish & Decoration
  • Ketchup & Mayo
  • Miola & Treha
  • Mirin & Cooking Sake
  • Miso
  • Noodle & Flour Products
  • Nori, Sushi Wrapper & Furikake
  • Ponzu & Citrus Juice
  • Rice & Mochi
  • Prepared Vegetable
  • Sake Kasu & Koji
  • Seaweed Products
  • Soup Stock
  • Soy Bean, Red Bean
  • Soy Sauce
  • Spicy Sauce
  • Tea & Coffee, Soft Drinks & Soda
  • Teriyaki & Seasoning Sauce
  • Tofu, Soy Bean Protein & Natto
  • Vinegar
  • Wagyu (Miyazaki Gyu)
  • Wasabi
  • Sushi Essential

  • MTC SAKE
  • Sake
  • Shochu
  • Beer
  • Whisky
  • Wine
  • Umeshu & Liqueur
  • TAKARA Sake USA

  • MTC KITCHEN
  • Japanese Knives
  • Sharpening Stones
  • Sushi Supplies
  • Kitchenware
  • Tableware
  • Barware
  • Disposables

FOLLOW US

Instagram

No images available at the moment

Follow Me!

ABOUT US

Who We Are
Greetings
Corporate History
Our Branches & Networks Accessibility Statement

OUR PRODUCTS

MTC Foods
MTC Sake
MTC Kitchen
MTC Kitchen Home
New Products
Monthly Highlight
View MTC Catalogue

CONTACT US

Open an Account
Contact Form
Careers

CONNECT WITH US

facebook connect icon twitter connect icon

Email: ny.mtc@mutual.us

Search

Online Privacy Policy / Terms & Conditions
2024 New York Mutual Trading Inc. All Rights Reserved - Enfold WordPress Theme by Kriesi
CALPICO Non-Carbonated Soft Drink Calpico Water june sake 2017 JAPANESE FRUITY LIQUEUR
Scroll to top