Previously, on tastingmenu.wordpress.com –
Ah, the best laid plans of mice and men….
So when I got down to my parent’s home, I discovered a bunch of unexpected surprises. I got requested to add more vegetables to the holiday meal. So for the opening appetizer, I swapped out the planned tomato ceviche and ikura and chose dashi-marinated bamboo shoot (Nobu’s Vegetarian Cookbook, p. 48) and carrot kinpira (inspired by the burdock kinpira dish I had recently at Pabu Boston) as the offering.
Continuing in the vegetarian tilt, I roasted and chilled pre-sliced portabello which I use it as sashimi and then treat it as New Style Sashimi Nobu-Style
One of the other surprises I ran into was a request to do a ‘cooked’ salad course. I’m sort of glad I’ve been documenting all the dishes I’ve been doing because I found the roasted asparagus with Nobu Garlic Miso dressing to answer the request.
….and then I managed to get back to the original menu plan!
The garlic sake soy was a mix of 3 T + 1 t each of nikiri sake and soy and 1/2 t of grated garlic (Nobu: The Sushi Book, p. 151). In the Seared Tuna Nigiri (p. 60) recipe, the scored/seared chutoro slices would be marinated in the garlic sake soy for 2 minutes. Here, I would be cooking toro like a steak in prior Nobu cookbooks and then using the garlic sake soy as a sauce.
My wife caught me with one more surprise. She made a request that we pass on the mandarin pancakes normally associated with beijing duck since we were going to have sushi rice in the chirashi at the end of the meal. My mother also thought that was a good idea, so presented the dish without an intended starch.
One of the nice things I learned from this dish was the amount of sushi vinegar my family liked in their sushi rice. The bowl I used held about 7 liquid ounces. I’m guessing that I filled the bowl about 6 oz full and used 2 teaspoons of sushi vinegar per portion.
…and good thanksgiving dinner was enjoyed by all!