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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

TRUFFLE KATSUO TATAKI

[INGREDIEN

TS] 

  • 2 Serving

• Seared tuna (katsuo tataki)
• Truffle soy sauce 50cc
• Truffle oil 10cc
• Yokoi rice vinegar 20cc
• Truffle zest handful
• Yuzu peel

[COOKING DIRECTIONS] 

1 Defrost the katsuo, or tuna. Slice it after removing excess water.  

2 Mix minced yuzu peel with chopped onions and daikon sprout.

3 Make sauce with truffle soy sauce, truffle oil, and vinegar.

4 Plate the tuna, pour sauce, and garnish with truffle zest.

 

#70933 1 F-WARAYAKI KATSUO TATAKI,J 4/6.6lbs.

#20531 TRUFFLE SOY SAUCE,SBT 6/5.07floz

#40638 WHITE TRUFFLE OLIVE OIL,SBT 6/8.4oz

# 3072 KINSHO RICE VINEGAR,YOKOI 8/1.8L.

#30260 TRUFFLE ZEST SEASONING, 6/5.29oz

#34205 1 F-KIZAMI YUZU 50/50g(1.78oz)

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