Cooking with En Japanese Brasserie's Chef Honma

Cooking with En Japanese Brasserie's Chef Honma


I recently visited En Japanese Brasserie to learn more about Chef Yasuhiro Honma's fantastic cooking. As regular readers of the Report know, En, a branch of a Tokyo restaurant group, is one of my favorite restaurants in New York (my top picks here). Chef Honma, who cooked at En in Japan before moving here, creates a modern izakaya cuisine at the restaurant -- a procession of elegant tapas-style plates highlighting seasonal ingredients. He graciously showed me how to prepare a few of his wonderful dishes, which I will share with you over the next week. I decided to focus on his dashi-infused dishes (age bi dashi), because it's such a great technique to delicately flavor vegetables -- and it's simple to prepare at home. Also, as an added bonus, Chef Honma taught me how to prepare his knockout duck breast -- one of my favorite dishes at En! Here are the dishes coming up:

  1. Japanese Mushroom Ohitashi
  2. Fried Eggplant Served with Dashi
  3. Mild Japanese Peppers with Kobu Seaweed
  4. Sautéed Duck Breast with Grated Daikon in Ponzu Citrus Soy

Posted by Harris Salat in Chefs | Permalink | Comments (1) | Email | Print

Comments (1)

I'm sort of on a Japanese food journey myself and I came across your site looking for a nabe recipe. Also, went to En Japanese Brasserie in NYC a few days ago with my wife and kid and we all loved the food and service. The manager took my sashimi-chomping 6-year old to the kitchen and one of the chefs showed him the sushi knives. I thought it was a nice touch! Great site.

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