Previously, on tastingmenu.wordpress.com –
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)
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
mix everything together
and then blend in the 2 t of grapeseed oil
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
tomatoes, shaved red onion and some half hollowed cylinders of persian cucumbers upon which to mount the kampachi.
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
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
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!