Reproducing Nobu’s XO Salsa

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ * https://tastingmenu.wordpress.com/2012/03/22/steamed-hake-with-dry-miso/ So my wife has thoroughly enjoyed the steamed fish dishes originating from the Nobu restaurants.  Judging from the record, new style sashimi, sashimi with dry miso currently have steamed fish counterparts on the Nobu menu. Near as I can tell, XO salsa is currently being […]

A Sample Weekly Menu

Since my wife and I got married, friends have inquired about the sort of meals my wife and I make.  Generally speaking, we alternate nights; though the weekend is up for grabs depending on which one of us comes up with an idea for the meal (Fri/Sa/Su).  Usually, we do a bit of weekly dinner […]

Ingredient Alert: Diamond Crystal Salt

The basic salt we use before and during cooking is kosher salt.  We use a specific brand of kosher salt, Diamond Crystal, because of the size of the grains.  -Thomas Keller (The French Laundry Cookbook, p. 80) So when I was shopping with my wife, I came across the Diamond Crystal Kosher Salt at the […]

“Ham And Eggs”

I was inspired by the onsen egg course that Omae-san cooked for us during our omakase meal at Morimoto, NYC 22 Dec 2013.  The mix of the onsen egg, gin’an sauce and truffles really left an impression.  So I thought, why not surprise my wife by making breakfast?  So I was thinking: breakfast, eggs (onsen)…. […]

Vegetable Marinated Fish, Nobu Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/03/30/nobu-chilean-seabass-with-jalapeno-moro-miso/ * https://tastingmenu.wordpress.com/2011/09/16/chilean-seabass-with-miso-nobu-black-cod-with-miso/ I recently came across an online article that featured a new recipe from Nobu Matsuhisa. The article can be found here –  http://hk.dining.asiatatler.com/features/cooking-with-nobu In the article, Nobu describes the recipe as: …we use a lot of vegetables. But we don’t really use things like broccoli stems, carrot […]

Kikunoi’s Pompano Grilled Nanban Style

While staying with my folks over the holidays, I wanted to try another item from Murata-san’s Kasieki cookbook.   While looking through to see what I could reasonably handle, I decided on doing the Kikunoi Pompano Grilled Nanban Style. An online version of the recipe can be found here: http://www.foodarts.com/recipes/recipes/1422/pompano-grilled-nanban-style Because I didn’t like the way […]

Shishito/Pimientos de Padron Nobu-Style

So my first dinner of the 2013 was going to be steamed monkfish a la Nobu New Style Sashimi.  But what to do to celebrate a little?  Since I brought back some shishito peppers, I thought I might try to do Pimientos de Padron from Nobu West (p. 50-51).  It’s been an appetizer I’ve been […]