World Of Nobu: Kampachi Miso Ceviche, Nobu San Diego

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2012/05/29/engagement-anniversary-omakase-at-home-2012/

I recently came across:  https://hikarimiso.com/recipes/chef-nobu/seared-tuna-vinegar-miso-dressing/

which I also saw in World Of Nobu Kampachi Miso Ceviche (p. 260).  Chef Matsuyoshi says in no uncertain terms that sauce uses the vinegared mustard sweet miso sauce. If memory serves, the Nobu karashi su miso was:

1/2 teaspoons                       karashi paste
1 teaspoon                            water
4 tablespoons                       Nobu-style Saikyo Miso
1 tablespoon+1/2 teaspoon rice vinegar

but the hikarimiso website calls for 5oz of regular miso (which came to about 6T + 2 t). With the addition of that recipe’s vinegar that came to 7 T plus the pinch of dry mustard powder.  Additionally, the hikarimiso website indicates the amount of ceviche sauce is actually a half portion of the ceviche sauce recipe from Nobu: The Cookbook (p. 170)

portioning out equal amounts of salt, black pepper and rounding up the ginger and garlic…

for getting the grated garlic and ginger into the ceviche sauce and rounding up the wet ingredients

So it would appear the recipe for the sauce would be (estimated):

  • 3/4 teaspoons                            karashi paste
  • 1 1/2 teaspoons                         water
  • 6 tablespoons                            Nobu-style Saikyo Miso
  • 1 tablespoon +2 1/4 teaspoon rice vinegar
  • 2 tablespoons                           lemon juice
  • 1 teaspoon                               yuzu juice
  • 1/4 teaspoon                            salt
  • 1/2 teaspoon                            soy sauce
  • 1/4 teaspoon                            garlic minced
  • 1/4 teaspoon                            ginger grated
  • 1/4 teaspoon                            black pepper
  • 1/2 teaspoon                            aji amarillo paste

Adding most of the ceviche sauce ingredients together…

with just that touch of soy sauce

mix everything together

combining the rice vinegar and mustard paste (…boy it’s going to be yellow!)

 

…and then all that Nobu Saikyo miso

and then blend in the 2 t of grapeseed oil

finishing up with that dash of oil as a dressing

So for this dish, I was not going to sashimi, but dress the seared/medium rare kampachi with the sauce, and garnish it with the cherry

kampachi seasoned with 2 pinches of 4:1 salt/pepper mix. Searing the sides and then cooking the major sides on 50% max heat about 2-3 minutes each

tomatoes, shaved red onion and some half hollowed cylinders of persian cucumbers upon which to mount the kampachi.

using a hand mandolin to thinly slice red onions as part of the garnish to the dish

Once the fish was done, I plated four pieces from each cucumber (cut side down) to serve as a mount for the kampachi, topped it with a

plating the dish

piece of kampachi and then pour about 3 tablespoons of the dressing over the fish.  At that point a few pinches of the shredded red

dinner is ready!

onion went atop the dressed fish.  It was then just a matter of getting some halved cherry tomtoes on the dish and sprinking it with a teaspoon of dry miso.

My wife was a bit skeptical about the combination of the Nobu Saikyo Miso and the ceviche sauce with the rest of the dish elements and looked up very surprised after the combined first bite of fish, miso ceviche and red onion.  She commented how well the flavors were balanced and it had the right acidic punch to the richness of the kampachi.  It should be noted that the Matsuhisa version of the recipe from hikarimiso uses toro (tuna belly).   My guess is that this miso ceviche dressing can be used with rich fish such as salmon, chilean seabass and black cod.

Thank you Chef Matsuyoshi and Matsuhisa-sama for sharing your views on this recipe!

 

 

 

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