Archive for category Nobu At Home

Thinking about watercress

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/01/25/watercress-appetizer-soup/ * https://tastingmenu.wordpress.com/2011/12/16/lobster-and-nobu-watercress-dressing/ * https://tastingmenu.wordpress.com/2011/07/28/ron-siegels-salmon-on-shrimp-ravioli-watercress-puree-and-espelette-oil/ I recently caught an on-demand viewing of Iron Chef Gauntlet.  In the cook-off portion of the episode, one of the items presented was spanish mackerel with parsley/tarragon puree.  This made me run to my copy of The Flavor Bible.  Upon inspection, parsley wasn’t the only […]

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Nobu Style Oven Roasted Portobello/Shiitake/Himematsutake

So for this past Tuesday, my wife and I were trying to come up with a quick simple dinner. We settled on flaked salmon fried rice with spinach and corn.  Yet, there was something lacking.  After some thought, we scoured Nobu’s Vegetarian Cookbook and decided on his Oven-Roasted Portobello With Wasabi Salsa (p. 84).  Unfortunately, […]

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Nobu West Steamed Clams With Ginger And Garlic

My wife loves clams My wife loves pasta My wife loves vongole So this past weekend my wife and I were thinking about what to make for a weekend supper and she wondered aloud if we could make a kind of vongole.   Nobu West had a dish that claimed that “you can use this method […]

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Christmas Omakase At Home 2017

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/06/20/nobu-wests-dublin-bay-prawnlangoustine-cocktail/ * https://tastingmenu.wordpress.com/2011/07/11/a-weekend-supper-of-tomato-salad-and-roasted-cornish-game-hen/ * https://tastingmenu.wordpress.com/2014/10/04/nobu-sea-bass-dashi-ponzu/ * https://tastingmenu.wordpress.com/2011/08/22/ming-tsais-aromatic-pressure-cooked-shortribs-with-root-vegetables/ * https://tastingmenu.wordpress.com/2013/01/01/muratas-fruit-jelly-dessert/ So as I had observed earlier, I had to take a more realistic view of what I could accomplish since I didn’t have a lot of lead time to prepare.   As expected, the nobashi ebi yaki ‘cocktail’, tomato ‘salad’ and roast […]

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A few notes on making nigiri

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/09/21/making-nigiri-an-appreciation/ I was recently asked about wetting the hands for making nigiri. matsuhisa-sama mentions the water to vinegar ratio is 3:1 (Nobu West, p 196) . He admonishes that more than a light coating on the hands will prevent the shari from properly sticking together.  Interestingly, Shizuo Tsuji (Japanese Cooking: […]

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Thanksgiving Omakase At Home 2017

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2017/11/17/planning-thanksgiving-menu-2017/ …what’s a planned holiday meal without a few surprises….So when I arrived at the house, I got told that there was a preference for scallops instead of the nobashi ebiyaki and perhaps ginger ice cream instead of vanilla.  So quickly thinking, I decided on the Nobu Scallop/Corn ‘salad’ and swapping […]

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Vegan Tacos, Nobu Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/10/07/making-mini-taco-shells-from-scratch/ A number of years ago, I saw the Nobu/Matsuhisa restaurants add tacos (!?!?) to the menu….and then Nobu’s Vegetarian Cookbook suggested a vegan approach to the taco’s (Ten Tacos, p 86, 87) in 2011. So now I wanted to take a crack at making the tacos, with an eye […]

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