Posts Tagged kushiyaki

Lamb Tsukune, Nobu Miami-Style

Previously, on – * So for the 2020 Memorial Day dinner, I was a little surprised to learn that we had a package of ground lamb in our refridgerator. I started thinking of, perhaps, making Shepherd’s Pie based on my experience on making a meal for the Lazarus House group in Lawrence, MA […]

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Broiled Shrimp Kushiyaki

Previously, on  – * * I’d been meaning to try my hand at Nobu West‘s Dublin Bay Prawn Cocktail (p. 18,19).  Since I already knew how to make the spicy lemon dressing and had gone through the experience of doing kushiyaki/skewers, I thought this might be a fun thing to do as […]

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Anticucho Skewers (aka Nobu Anticucho Kushiyaki)

I hadn’t played with anticucho for a while and I thought it might be nice to do an anticucho kushiyaki dinner one evening.  Since the kushiyaki ‘recipes’ were not in any of the Nobu books, I called Matsuhisa, LA @ 8:30pm EDT 25 May 2013 and had quick conversation with Executive Chef Yasuhiko Homma,  Matsuhisa-sama’s […]

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