Previously, on tastingmenu.wordpress.com –
So my wife asked me to do another tobanyaki dinner for Superbowl Sunday. So instead of salmon, I chose to do a steak version. But a tobanyaki dish by itself didn’t quite seem to fit the occasion so I thought I’d add a few more courses for the evening. So what to make? I settled on:
* Field Greens Salad
Julienne of Fuyu Persimmon, Nishino Sesame Vinaigrette and Garlic Oil
* Ribeye Tobanyaki
Shiitake,Asparagus , Sake yuzu soy, clarified butter
Blanched shrimp, baby spinach
Over the last year or so, I’d been making salads with oil in the dressings and so when I came across Nishino’s dungeness crab salad, the sesame vinaigrette jumped out at me (see: http://www.tastingmenu.com/autumnomakase/B889FA42C4E021AAEE978D1/Autumn%20Omakase%20from%20Tatsu%20Nishino%20and%20tastingmenu.publishing.pdf ). So to make half-batch of the Nishino sesame vinaigrette, I replaced the the toasted ground sesame seeds with roasted tahini that I got at Whole Foods, Newtonville and combined the recipe ingredients –
1/4 cup roasted tahini
4 tablespoons nikiri sake
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons lemon juice
1/2 teaspoon honey
2 pinches of salt
pinch of togarashi
So following the recipe, I combined all the above with the hot 4 tablespoons of nikiri sake. After seasoning with dressing with 1 pinch of togarashi and 1 pinch of salt, I added another pinch because the dressing tasted underseasoned.
As I discovered, I couldn’t use my tomato peeling trick (dropping the item into hot boiling water then shocking the item in ice water) with the fuyu persimmon. I ended up having to de-skin the fuyu with a vegetable peeler. Once the peeling was done, I cut the fuyu into thin discs, stacked them and then cut ‘matchsticks’ from the stacked fuyu discs.
The julienned fuyu and field greens went into a bowl and I added 4 tablespoons of sesame vinaigrette
to the side of the mixing bowl and then gently tossed the bowl’s contents until the salad seemed well tossed. I hand placed a handful of the salad items to each serving plate and then drizzled 1/2
teaspoon of Boyajin garlic oil over each salad.
For the suimono, I made about 6 cups of the dashi, reserved 4 for another time. To the 2 cups of dashi I was using for the soup, 1 tablespoon of usukuchi (light soy sauce) and 1/4 teaspoon + 1/8 teaspoon of sea salt was added to the broth and brought just up to a boil. To the each of the soup bowls, I added a few fresh baby spinach leaves and then 5 split blanched (shelled, deveined) shrimp. To finish, all I had to do was pour over the hot seasoned dashi broth and serve.
For the tobanyaki, I pretty much went through the same procedure as I did for salmon tobanyaki (see https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/ ). I star-sliced the tops of some shiitake mushrooms and pre-broiled them, blanched some big-stalk asparagus and then pan fried salt/pepper/garlic powder seasoned ribeyes (about 4 1/2 minutes a side – they’d finish cooking on the hot toban plates).
As my wife observed, the meal was far more memorable than the Superbowl broadcast.