Nobu West’s Dublin Bay Prawn/Langoustine ‘Cocktail’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/05/broiled-shrimp-kushiyaki/ * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ …To my mind, nothing beats a little light grilling…it’s crucial that shrimp is only partially cooked – say 70% to 80%… – Nobu: The Cookbook (p 46) Scampi With Spicy Lemon Garlic Sauce: …Grill or broil the scampi shell side down over high heat for 2-3 minutes […]

Stretched ‘Grilled’ Shrimp (nobashi ebi yaki)

I’d been wondering for a long time about how shrimp is stretched for tempura, but in particular for grilling as done for the Nobu recipes. Tsuji discusses the topic on p.237,238 of Japanese Cooking: A Simple Art about making a series of horizontal cuts across the shrimp belly and then tapping the back with the back […]

A Yogurt Parfait Dessert

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/25/three-vinegar-syrup/ * https://tastingmenu.wordpress.com/2017/04/05/jody-adams-fresh-fruit-with-balsamic-pepper-syrup/ So I was thinking of trying to a test run of a dessert which I was planning for the holiday meal.  As I had mentioned earlier, I thought a yogurt parfait  in champagne glasses might be the perfect way to end the meal.  Part of the idea […]

On Soba Broths/Dipping Sauces

Recently, my wife asked about making a soba soup for lunch one day.  On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants.  If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet.  This occurred […]