Previously, on tastingmenu.wordpress.com –
I wanted to come up with a starter to a dinner featuring Salmon Toro Hagashi, Nobu-Style this week. I recently came across these menu listings:
and then found a picture of this dish at the Matsuhisa, LA website: https://www.instagram.com/p/BYgSPgvhCdp/
I had leftover Matsuhisa Soy Onion Dressing from a dinner earlier in the week. Realizing this was merely simply applying the sauce to a
good fresh tomato, I got a nice heirloom tomato from Whole Foods, Wellesley. It occurred to me to create a plate starting with a painting of 3 or so tablespoons of the soy onion dressing and then plating 3 nice slices of the tomato. I would then use the cap and bottom
slices of the tomato (inverted atop the other tomato slices) and platform for the katsuobushi (bonito flakes).
While I was preparing the evening’s entree, my wife started in on this tomato appetizer and commented how well the flavors came together. Once I brought the entree’s to the table, I took a bit of the combined bonito flakes, chunk of tomato slice with the sauce.
Wow. Simple and savory. I could easily see making this as an opening course of any tasting menu dinner.