Nobu Toro And Wasabi Pepper Sauce

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/
* https://tastingmenu.wordpress.com/2011/02/02/wasabi-pepper-sauce/
* https://tastingmenu.wordpress.com/2013/07/13/on-cooking-otorotoro/

..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

Nobu Toro ‘Steak’, Roasted Vidalia, Broiled Shiitake, Baby Carrots, Butter Garlic Wasabi Pepper Sauce

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.

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