 
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] (2-3 Portions)
A
- Dashi 600cc
- Higashimaru Usukuchi 100cc
- Mirin 100cc
- Shirayaki Unagi 1 pc.
- Sushi Rice
- Fresh Wasabi
- Shiitake Sheet
- Gold Leaf
[COOKING DIRECTIONS]
- Cut the Unagi fillet into the size of Sushi mold box.
- In a pan, combine A, add the unagi and simmer for 20min.
- Make sushi rice and add Shiitake sheet. Mix well.
- In a clean oshibako, lay the unagi on the bottom and add rice to the box to just below the rim.
- Once you have the unagi and your rice in place, get the third top piece of the oshibako and use it to press down on the rice.
- Cut into 6 pieces and garnish with grated wasabi and gold flakes.
#6139 FRESH WASABI ab.100 g – 130 g/pc
#73706 2 F-SHIRAYAKI UNAGI 9 oz, 2/11 lbs. (ab.20 pcs)
#7553 YAKI SHIITAKE SHEET 12/1.05 oz (30g)
#20423 15lbs. MATSURI RICE, KOSHI 15 lbs.
#63820 2 KINPAKU KIRIMAWASHI 0.5 g
#91197 *BATTERA OSHIGATA WHITE 14×5.5 CM PLS
#91199 *BATTERA OSHIGATA WOOD 14×5.5 CM
#20390 1 TOKUSEN DASHI PACK 5/10 pk (100 g) “B”
#20227 HIGASHIMARU USUKUCHI SHOYU 15/1 Lit.
#7600 USA TAKARA MIRIN 18 Lit.
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