Archive for category Nobu At Home

Sable (Black Cod)/Chilean Seabass With Maui Onion Salsa, Nobu 57-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/29/nobu-57-nyc/ * https://tastingmenu.wordpress.com/2015/08/17/kurumashrimp-harumaki-with-maui-onion-salsa-nobu-style/ So I’ve been having something of a scramble as of late – looking for a new place to live since they wanted to renovate the place in which I was living.  So a lot of my free time has been spent helping to pack both our belongings […]

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Nobu West’s Dublin Bay Prawn/Langoustine ‘Cocktail’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/05/broiled-shrimp-kushiyaki/ * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ …To my mind, nothing beats a little light grilling…it’s crucial that shrimp is only partially cooked – say 70% to 80%… – Nobu: The Cookbook (p 46) Scampi With Spicy Lemon Garlic Sauce: …Grill or broil the scampi shell side down over high heat for 2-3 minutes […]

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Stretched ‘Grilled’ Shrimp (nobashi ebi yaki)

I’d been wondering for a long time about how shrimp is stretched for tempura, but in particular for grilling as done for the Nobu recipes. Tsuji discusses the topic on p.237,238 of Japanese Cooking: A Simple Art about making a series of horizontal cuts across the shrimp belly and then tapping the back with the back […]

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On Soba Broths/Dipping Sauces

Recently, my wife asked about making a soba soup for lunch one day.  On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants.  If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet.  This occurred […]

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Nobu ‘Toro Rossa’ Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ This weekend, my wife suggested we do at-home-korean-bbq with an eye to the fact that the restaurants in the area were going to be crowded due to the Easter occasion and the 2017 Boston Marathon.  While I knew korean bbq used ssamjang and salted sesame oil dipping sauces, I […]

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Nobu Miami Branzino Tempura With Florida Amazu Sauce

A couple of months ago I took an interest on trying Nobu Miami’s Branzino Tempura With Florida Amazu (p. 95, 96).  From past experience, making the branzino tempura itself wasn’t a big deal.  However, making the sauce was a surprise.  Both my wife and I felt the sauce was way too sweet; we actually wondered […]

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Nobu Scampi/Langoustine With Spicy Lemon Garlic Sauce

I’d been dreaming about making this dish for years since I’d gotten Nobu: The Cookbook (pgs 50, 51, 172).  While I’ve regularly been making things like shrimp/lobster with spicy lemon dressing, it was only yesterday (20 Jan 2017), that I’d discovered that Eataly Boston’s Pescheria@Prudential Center had fresh live langoustines.  Vinny at the Pescheria counter […]

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