Posts Tagged Matsuhisa
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 […]
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 […]
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 […]
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 […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/02/25/nobu-hk-spiny-lobstershrimp-and-tamari-sichuan-soy/ * https://tastingmenu.wordpress.com/2014/01/20/rearranging-nobus-baked-monkfish/ So tonight (2 Nov), I found out my wife wanted me to cook monkfish for dinner. So the first thing I thought of was to make Matsuhisa-sama’s baked monkfish dish with tosazu. Unfortunately, I discovered that I didn’t have any rice vinegar and I didn’t have any […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/20/nobu-chilean-seabass-and-truffles-with-yuzu-soy-butter-sauce/ What to do for autumn meal? I was thinking about going to an old standby – chilean seabass with yuzu soy butter truffle; but I had to remind myself that my wife wasn’t found of heated butter, clarified or other wise. So I thought I might try Matsuhisa-sama’s Herb […]
* Hiyyako, Matsuhisa Dressing * Garden Salad, Morimoto Yuzu Vinaigrette * Roasted Chicken Wings, Matsuhisa Anticucho Kushiyaki Sauce * Rice My wife did a nice job roasting the chiclen wings at 450 degrees F for 30 minutes!