Previously, on tastingmenu.wordpress.com –
..My toro steak…is equally delightful with my versatile Wasabi Pepper Sauce…especially when served with plain short grained rice.
– Nobu: The Cookbook, p 96
It’s a little bit funny about the toro dishes I’ve made over the last several years and not having tried the toro ‘steak’ and wasabi pepper sauce pairing.
I decided to pay Kawamura-san@Sakana-ya in Allston a visit Saturday afternoon to pick up a 1/2 lb fillet of toro. I had made up my mind to make Toro Steak with Butter Garlic Wasabi Pepper Sauce. I’d finally managed to figure out that I had half of vidalia onion and four nice sized shiitake mushrooms. With that in mind, I realized I could finish the dish with blanched baby carrots. I would prepare and broil the shiitake mushroom caps much like I would for toban yaki, and then roast a 1 1/2″ thick slice of vidalia onion at 500 degrees for about 17 minutes.
All that I would have left to do would be to season the toro fillet with about 4 three-fingered pinches of 1 t 4:1 salt/pepper mix combined with 1/2 teaspoon of garlic powder. Since my wife was still overseas, I figured I could make the garlic wasabi pepper sauce with clarified butter as in the original recipe from Nobu Now.So once I got all the vegetable components done, I dry seared the toro in my big stainless steel wok and then cooked it about 2 minutes a side. I set the toro aside to rest and quickly made the
wasabi sauce with a teaspoon of clarified butter in a heated sauce pan, adding a 1/2 teaspoon of grated garlic and about 5 tablespoons of the wasabi pepper sauce. Once the heated sauce had thickened up, I got it off the heat and began plating with 3 baby carrots going down onto the plate first. On top of the carrots, I placed the nice vidalia onion slice, then the toro fillet and then the mushroom caps. Then it was just matter of pouring over a tablespoon of sauce over each mushroom cap.
The thing I noticed about the meal was that the sauce really complimented the toro ‘steak’. Additionally, I noticed there wasn’t quite that wasabi sting from the sauce when I’ve made it with olive oil for my wife. It seem the sauce flavors were a little more rounded.
All in all, it was a nice dinner to end a Saturday.