Archive for April, 2024

Rock Shrimp Tempura From Nobu Now

Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2024/03/17/nobu-creamy-spicy-scallops-dynamite/ My wife loves pasta.My wife loves shrimp.My wife loves tempura.Oh my. So I finally decided to go ahead and make the Rock Shrimp Tempura with Creamy Spicy Sauce from Nobu Now (p. 106, 108) as a dinner entree. It was interesting to compare the ingredient list from here: https://www.noburestaurants.com/home/nobu-at-home-2/rock-shrimp-tempura-with-creamy-spicy-sauce-2compared to […]

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On Demand Gochujang

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/04/24/nobu-toro-rossa-sauce/* https://tastingmenu.wordpress.com/2020/12/05/reproducing-michibas-korean-style-monkfish-stew-pot/* https://tastingmenu.wordpress.com/2021/05/15/a-dinner-idea-inspired-by-lamb-ribchops-morimoto-doha/* https://tastingmenu.wordpress.com/2024/03/09/on-chili-garlic-sauce/ In the continuing quest to replace my chili products, I now needed to find a way to make gochujang paste with my recently acquired package of Lakehouse Farms Gochugaru. I suppose I was in the same situation Matsuhisa-sama was in when he first went to Peru […]

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Morimoto’s Ranch Dressing

Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2013/01/11/vegetable-marinated-fish-nobu-style/ So this weekend, I wanted to make my take on Nobu’s umami chicken wings. In preparation to make that dish, I saved up all my vegetable scraps, peels and trimmings to make his umami marinade. And into that marinade went about 1.5 lbs of chicken wings. However, I observed that […]

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Sauce Zugoise

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2023/04/15/savory-custards/ If memory serves, back in 1991, I was fortunate enough to visit Lucerne and walk the grounds of Tribshen. While visiting this Swiss city, I stayed at Hotel Wilden Mann (https://www.wilden-mann.ch/en).  While there, I had the opportunity to enjoy, as I understand it, a dish particular to that region […]

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