Posts Tagged Nobu: The Cookbook

A technical reminder on Nobu’s Squid Pasta With Light Garlic Sauce

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!).

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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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