Posts Tagged nobu now

Yuzu Soup Dessert From Nobu Now

I’m not really big on making desserts, or sweet stuff, in general. Periodically though, I will get into making a treat now and then.  Then recently, I had a meal over at Asian Gourmet in Concord, MA which featured ‘tofu pudding’ in ginger syrup as a dessert offering.   As a result of having that tofu […]

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Nobu’s Asparagus With (Red Grain/Shiro) Miso Dressing And Black Pepper Crusted Chilean Seabass With Balsamic Teriyaki Sauce

Well, I was planning on making Nobu’s Daikon ‘Foie Gras’ this weekend; but like anyone else, life had other plans for me.  SO: I decided to visit a different recipe from Nobu’s Vegetarian Cookbook: Fried Asparagus With Red Grain-Miso Dressing. Well, I couldn’t source the akatsuba miso, but Nobu helpfully suggests the substitution regular yellow […]

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Nobu Style Appetizers

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ I’ve been inspired by the tasting/tapas plate that’s been served to me during my omakase meals at Matsuhisa in LA.  So this past Thanksgiving, I thought I’d try my hand at something similar.  What I came up with was an appetizer trio of marinated salmon roe in a shot […]

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Nobu Balsamic Teriyaki Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/16/nobu-sobabuckwheat-risotto/ I was first introduced to Nobu’s balsamic teriyaki sauce during my 15 Dec 2006 omakase at Matsuhisa in LA. Nobu Now lists the recipe for the sauce which contains balsamic vinegar, soy, mirin, sugar, chicken stock and kudzu slurry.  I’ve made this sauce several times before and I’ve pretty […]

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Bluefish With Miso Anticucho

Previously on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ * https://tastingmenu.wordpress.com/2011/06/20/anticucho/ * https://tastingmenu.wordpress.com/2011/10/19/bluefish-and-creamy-spicy-sauce/ In previous writeups, I had mentioned that anticucho pairs well with a strongly flavored fish like bluefish.  So I thought I would do a roasted bluefish tonight (10 Nov) paired with the miso anticucho sauce.  The sauce itself is pretty easy to make when you […]

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Kabayaki Mackerel Don

One of my favorite ‘fast’ Nobu dishes is the Kabayaki Sardine (iwashi) Don from Nobu Now (p. 218).  My own take on the dish is to replace the sardine with the saba/sawara.  Because I’m using larger pieces of fish, I tripled the amount of the seasoning specified in the recipe (3 tablespoons each of sake, […]

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Nobu Steak With Baked Eringi Mushrooms

When the weather gets damp and cold here in New England, sometimes I really want something substantial.  This past weekend was just one of those times.   One of the dishes that came to mind was the “Short Rib (Washugyu)” offering that’s on the menu at Matsuhisa, LA  (see: http://www.nobumatsuhisa.com/matsuhisa_menu.pdf ).  The “Short Rib (Washugyu)” was […]

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