Posts Tagged Nobu: The Cookbook
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and reserve it for making crispy salmon skin. Usually, I use it for making onigiri. Additionally, the Nobu cookbooks have a […]
…cooking is most about giving my customers little surprises that will lead them to make discovery about their own latent tastes. -Nobu Matsuhisa, Nobu: The Cookbook, p. 10 So my wife and I were discussing what to make for tonight’s dinner and she suggested hamachi with a thought to hamachi kama. However, the notion of […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/ * https://tastingmenu.wordpress.com/2011/02/02/wasabi-pepper-sauce/ * https://tastingmenu.wordpress.com/2013/07/13/on-cooking-otorotoro/ ..My toro steak…is equally delightful with my versatile Wasabi Pepper Sauce…especially when served with plain short grained rice. – Nobu: The Cookbook, p 96 It’s a little bit funny about the toro dishes I’ve made over the last several years and not having tried the […]
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 […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/06/nobu-mackerel-and-vegetables-with-light-garlic-sauce/ When preparing the squid, use the front third of the knife (including the tip) in making incisions along the length of the squid body exterior (don’t cut through to the squid body interior!).