So after my wife’s black belt test, she asked me if I could make her lamb for dinner on Tuesday night (20 Sep). I certainly could have made the dish with either garlic wasabi pepper sauce or miso anticucho. But I came across a menu entry, as of this writing, at Nobu Dubai – Lamb Chop With Brown Rice Salsa which seemed much more interesting (see http://www.noburestaurants.com/dubai/menus-2/dinner-2/hot-dishes-2/ the yakimono menu section suggests this salsa also pairs well with salmon, chicken, beef)
The online recipe for he brown rice/genmai salsa can be found here:
I’d done this brown rice salsa once before as described in the online recipe with the crispy skin salmon. For an entree sized portion, I found it necessary to double the brown rice (genmai) salsa recipe. To whit I needed for the salsa –
6 tablespoons genmai (brown rice), boiled
4 tablespoons tomato, finely diced
4 tablespoons cucumber, deseeded and finely diced
4 tablespoons red onion, finely diced
1 tablespoon jalapeno, finely chopped
1 tablespoon cilantro (coriander) leaves, finely chopped
4 tablespoons extra virgin olive oil
2 teaspoon lemon juice
2 teaspoon light soy sauce
Before I started preparing the vegetable portion of the salsa, I started the rice cooker with about 6 oz of dry brown rice that was rinsed and had about 6 oz of water added to it. I diced up a persian cucumber, 1 roma tomato, 1/2 small red onion, and 1 jalapeno. I also washed and stripped the leaves from some cilantro (enough to make 1 tablespoon of finely minced cilantro in the recipe).
So I assembled all the ingredients in a mixing bowl with 2 pinches of 4:1 salt/pepper mix…
…and then added the brown rice to the mix (this would make about 12 tablespoons of salsa).
So I chose to cook the lamb following the Lamb Chop With Miso Anticucho Sauce recipe from Nobu Now (p.172, 173). I seasoned the lamb chops with 4:1 salt/pepper mix and then seared the
lamb chops in the wok with olive oil. Once that was done, I moved the lamb chops to a preheated oven (400 degrees F). My wife likes her lamb a little more done so I cooked the lamb in the oven for about 6 minutes rather than the 4 minutes specified in the recipe from Nobu Now.
and then gently placed the cooked lamb on top.
I would be curious to see how well the genmai salsa pairs with crisp skin mackerel/bluefish.