 
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. 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
[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]
- 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.
- Pour enough oil to a deep skillet and pan-fry the fish until golden brown on both sides.
- After 15min. take the shrimp out from the marinade, remove excess moisture and coat with flour.
- Don’t over cook the meat. Let the pork chop cool for about 5 minutes and then cut into thick strips to serve.
- Thinly slice fresh vegetables, such as red onion, onion and Mitsuba.
- 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.
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