HIROSHI USUI

Japanese Chef

Chef Usui specializes in fusion cooking by combining traditional and modern French and Japanese cuisine.

Chef Usui graduated from the Musashino Culinary Institute in Tokyo in 1994. His first job was in the acclaimed Ramage Restaurant in Tokyo, which provides the best French cuisine.  After that, Chef Usui used his talents in Japanese cuisine to create exquisite dishes at Restaurant Ninja Akasaka in Tokyo.  In 1995, Chef Usui moved to New York City, serving as Chef in the upscale Restaurant Ninja New York in Soho and Sushi Sasabune on Manhattan’s tony Upper East Side.  During his 17 years in the culinary arts, Chef Usui has been recognized for his original recipes.  Below he shares one of them with us:

Chef Usui specializes in fusion cooking by combining traditional and modern French and Japanese cuisine.

Chef Usui graduated from the Musashino Culinary Institute in Tokyo in 1994. His first job was in the acclaimed Ramage Restaurant in Tokyo, which provides the best French cuisine.  After that, Chef Usui used his talents in Japanese cuisine to create exquisite dishes at Restaurant Ninja Akasaka in Tokyo.  In 1995, Chef Usui moved to New York City, serving as Chef in the upscale Restaurant Ninja New York in Soho and Sushi Sasabune on Manhattan’s tony Upper East Side.  During his 17 years in the culinary arts, Chef Usui has been recognized for his original recipes.  Below he shares one of them with us:

Sushi Tamagoyaki

Ingredients

4 eggs

5 tbsp. dashi stock

2 1/2 tbsp. sugar

1/2 tsp. salt

1 tsp.  shoyu

salad oil (greasing pan)

Directions:

  1. In a bowl, beat the egg lightly (do not over mix).

  2. Add the dashi stock and seasoning ingredients (sugar, salt, shoyu).

  3. Mix well to incorporate the stock and seasoning.

  4. Heat a rectangular rolled omelette pan with a cheese-cloth dipped in salad oil.

  5. Pour in just enough of the egg mixture to thinly cover the surface.

  6. Cook till the top of the egg is almost dry.

  7. Using a spatula or chopsticks, roll the egg towards you from the far end of the pan.

  8. Push rolled omelet back to the far end of the pan.

  9. Pour in more egg mixture and lift up the rolled section as you go, to have the egg mixture cover the entire surface of the pan.

10.  Cook till the top of the egg section is almost dried and then            roll the section towards with the newly cooked egg.

11. Repeat the same process till you’ve cooked all the egg                      mixture.

12.  Cut omelette into slices and serve on the sushi rice.

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