Posts Tagged Nobu: The Cookbook

Microbatch Vinegared Sushi Rice

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/05/28/making-sushi-rice/ …The basic rice-to-vinegar ratio is 6:1 or 1 cup of vinegar for every 6 cups of uncooked rice… –Nobu:The Cookbook (p. 158) Sometimes I want sushi rice with dinner (think chirashi for two) but I don’t want to make a big amount of rice for sushi. So, I was […]

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Rearranging Nobu’s Baked Monkfish

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/06/29/nobu-miami-marinated-grilled-short-ribs/ So I had some leftover shallot tosa-zu saw from a few days ago and was wondering what to do with it until I came across Baked Monkfish Medley With Tosa-Zu (Nobu: The Cookbook, p. 102). The online recipe can be found here: http://books.google.com/books?id=Ch2kiePz4M4C&lpg=PA102&ots=ssK55DJwVD&dq=Baked%20Monkfish%20Medley%20With%20Tosa-Zu&pg=PA102#v=onepage&q=Baked%20Monkfish%20Medley%20With%20Tosa-Zu&f=false While I realized I didn’t have […]

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Nobu Chilean Seabass With Tabbouleh Salsa

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/20/nobu-chilean-seabass-and-truffles-with-yuzu-soy-butter-sauce * https://tastingmenu.wordpress.com/2011/10/28/dashi-marinated-sake-roasted-chilean-seabass …you may be tempted to eat a lot of it. But I warn you: This is not a main course to fill you up. Scallops are rich food… -Nobu Matsuhisa (http://www.nytimes.com/2001/10/24/dining/the-chef-nobu-matsuhisa.html) So as I was flipping through Nobu: The Cookbook, I came across the grilled scallop/tabbouleh salsa […]

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Hamachi (Yellowtail)/Toro/Salmon With Jalapeno

So I had a lot of circular slices of jalapeno and cilantro leaves leftover from the arroz con frutas de mer meal from the other night and I didn’t want to let them go to waste.  What to do?  Well, what came to mind was doing Nobu’s Toro/Hamachi With Jalapeno and Yuzu Soy (the recipe […]

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Nobu Warm Mushroom Salad And Salmon With Matsuhisa Dressing

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/08/31/seared-salmon-belly-nobu-toro-hagashi-style/ While thinking about what to make for supper tonight (25 Sep 2012), I realized I hadn’t done an entree with Matsuhisa Dressing (soy onion dressing/sauce).  The Matsuhisa Dressing was probably the second sauce/dressing I’d attempted from Nobu: The Cookbook (after the wasabi pepper). As I looked about various menu’s from […]

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Nobu Steamed Chilean Seabass With Spicy Black Bean Sauce

It’s been a busy week and so I thought I’d do another steamed fish recipe for supper tonight (26 Apr 2012).  The dish I chose to do might be considered an amalgam of Nobu’s  Steamed Chilean Seabass with Black Bean Sauce and Steamed Dover Sole with Spicy Black Bean Sauce from Nobu: The Cookbook.  An […]

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Lobster And Nobu Watercress Dressing

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/08/31/seared-salmon-belly-nobu-toro-hagashi-style/ * https://tastingmenu.wordpress.com/2011/07/05/steamed-lobster-with-nobu-sauces/ * https://tastingmenu.wordpress.com/2011/07/28/ron-siegels-salmon-on-shrimp-ravioli-watercress-puree-and-espelette-oil/ So one of the courses for this past Thanksgiving was fresh steamed lobster.  Originally, I wanted to repeat the lobster with Nobu dipping sauces dish that I did for this past 4th of July.  Unfortunately, my father was unable to consume anything spicy or sour […]

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