WASHU-GYU SUKIYAKI with WATERCRESS & TOMATOES - New York Mutual Trading Co., Inc.

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

WASHU-GYU SUKIYAKI with WATERCRESS & TOMATOES

WASHU-GYU SUKIYAKI

recipe WASHU-GYU SUKIYAKI

[INGREDIENTS] (2 Portion)

- Soumi Soba Tsuyu 500cc
- Sugar 100g

Washu-gyu sliced kalbi
Bamboo shoots
Yaki Tofu
Napa cabbage, Tomatoes, Watercress, Japanese Scallions

[COOKING DIRECTIONS]

In a small pan, combine ingredients in A and bring it to a boil. (Reduce down to 90%)
Cut the beef slices into halves.
Place all of the ingredients except the beef in the pot.
Pour the sauce you made in 1. and bring it to boil.
When all the vegetables are cooked, place the meat on top and cook. *Don’t over cook the meat.

#30403 1 JYO HAKUTO, PEARL-ACE 20/2.2 lbs.
#22752 1.8L-SOBA TSUYU SOUMI 6/1.8Lit.
#71891 F-WASHUGYU SLICED KALBI 5/2 lbs.
#30384 TAKENOKO TIP(W BAMBOO SHOOT) 6/3.96lbs. (abt.10PC)
#60940 HOUSE YAKI TOFU 12/9 oz.