Thanksgiving Omakase At Home 2015

Previously, on tastingmenu.wordpress.com –
* https://tastingmenu.wordpress.com/2015/07/22/miso-marinated-cream-cheese/
* https://tastingmenu.wordpress.com/2011/12/27/nobu-style-appetizers-2/
* https://tastingmenu.wordpress.com/2014/03/24/spinach-ohitashi-aka-horenso-no-ohitashi-nobu-style/
* https://tastingmenu.wordpress.com/2015/07/11/inspired-by-an-iron-chef-dish/
* https://tastingmenu.wordpress.com/2011/07/21/chawanmushi/
* https://tastingmenu.wordpress.com/2012/05/29/engagement-anniversary-omakase-at-home-2012/
* https://tastingmenu.wordpress.com/2015/08/04/learning-how-to-make-harumaki/

So finally, Thanksgiving 2015 finally arrived. Many of the dishes I was going to offer I’d worked on over the course of the last 4 years.  So for the first course was:

‘Shunko’: Michiba-Style ‘Grilled’ Miso Marinated Cream Cheese On Rice Cracker, Spinach Ohitashi On Lemon and Marinated Salmon Caviar

'Grilled' Miso Marinated Cream Cheese On Senbei, Ikura Dashi Jiru, Ohitasi On Lemon

‘Grilled’ Miso Marinated Cream Cheese On Senbei, Ikura Dashi Jiru, Ohitasi On Lemon

One of the interesting notes on this dish, I discovered that I had to let the grilled marinated cream cheese rest about 5 minutes before I could cleanly move it to the plate. My next offering was:

Salad: Field Greens With Pumpkin Seeds And Morimoto Yuzu Vinaigrette

Field Greens With Morimoto Yuzu Vinaigrette

Field Greens With Morimoto Yuzu Vinaigrette

My third course offering was:

Sashimi: Tako (Boiled Octopus) With Extra Virgin Olive Oil, Yuzu And Dry Miso

Nobu Style Tako Sahimi, extra virgin olive oil, yuzu, dry miso

Nobu Style Tako Sahimi, extra virgin olive oil, yuzu, dry miso

And then it was time for the Thanksgiving entree…

Meat: Pan Roasted Duck Breast, Beijing Wrappers, Roasted Scallions, Cucumber Spears, Tianmianjang, Corn/Edamame Side With Maldon Salt And Dry Miso.

Pan Roasted Duck Breast, 'succotash' with maldon salt and dry miso

Pan Roasted Duck Breast, ‘succotash’ with maldon salt and dry miso

 

Roast duck accompaniment: beijing duck wrapper,tianmianjang, roasted scallion, cucumber spears

Roast duck accompaniments: beijing duck wrapper,tianmianjang, roasted scallion, cucumber spears

This dish was sort of a take on Beijing Duck.  The scallions were annointed with grapeseed oil/salt/pepper and roasted at 450 degrees for about 10 minutes.  The tianmianjang was heated at medium heat for about 4 or 5 minutes.  The corn/edamame ‘succotash’ side was inspired by the edamame choclo/cancha offering from Nobu 57 a few days before.

So to ‘take a break’ from the meal thus far, I prepared:

Soup: Chawanmush With Fresh Matsutake

Chawanmushi With Matsutake

Chawanmushi With Matsutake

I can’t believe how lucky I got when they had fresh matsutake at Mitsuwa and that just made me want to add it to the chawanmushi/soup course!  I spent the early part of the day carefully cleaning the matsutake with a damp paper towl sheet(s) to get all the dirt off.  I then carefully sliced each matsutake into thin vertical slices.  The each set of matsutake slices were then put into each matsutake cup and cooked in the steamer.

My fish course offering was:

Fish: Unagi Rice Bowl/Chirashi With Fresh Wasabi (inspired by the sushi rice bowl offerings from Nobu: The Sushi Book that I acquired from my Nobu 57 visit).

Unagi Sushi Bowl, Fresh Wasabi

Unagi Sushi Bowl, Fresh Wasabi

To finish the Thanksgiving feast, I finally decided that the dessert course was going to be:

Dessert: Banana Chocolate Shiso Spring Roll With Raspberry Sorbet

Chocolate Shiso Banana Harumaki And Raspberry Sorbet

Chocolate Shiso Banana Harumaki And Raspberry Sorbet

Now I have to plan a dinner menu for Christmas night….!

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