Posts Tagged nobu west

Nobu West Dashimaki/Tamagoyaki Unagi/White Truffle Egg Roll – Technical Notes

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/09/28/boiled-anago-sawara-nobu-style/ * https://tastingmenu.wordpress.com/2012/12/01/omakase-at-home-thanksgiving-style/ Last weekend, when I was trying to use some of the leftover sawara that I prepared like anago for a breakfast, I decided to repurpose it using the Freshwater Eel And White Truffle Egg ‘Roll’ recipe in Nobu West (p. 200-201).  Reading through the recipe, I thought […]

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Nobu West Rice Pizza

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/01/20/sweet-peanut-crusted-mochi-taiwan-style/ As a process of learning how to use mochi flour, and in particular, shiratamako, I thought I would try to make the Nobu West Rice Pizza, (p 192, 193).   In keeping with making microbatches of the recipes I was learning how to make, I determined that what I need […]

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Michibia Sansho Miso Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2011/10/12/kabayaki-mackerel-don/ Recently, I was catching up on what Iron Chef Michiba was working on at https:// m.facebook.com/MichibaShunsara, when I found this: https://  m.facebook.com/media/set/?set=a.899611443422832.1073741834.187205257996791&type=3 …. The secret recipe of「山椒味噌」(“Sansho-miso”). Though it is called the “secret,” in case of Michiba, he does not pass it on as a secret; it […]

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Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]

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Nobu West Steamed Clams With Ginger And Garlic

My wife loves clams My wife loves pasta My wife loves vongole So this past weekend my wife and I were thinking about what to make for a weekend supper and she wondered aloud if we could make a kind of vongole.   Nobu West had a dish that claimed that “you can use this method […]

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Nobu West’s Dublin Bay Prawn/Langoustine ‘Cocktail’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/05/broiled-shrimp-kushiyaki/ * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ …To my mind, nothing beats a little light grilling…it’s crucial that shrimp is only partially cooked – say 70% to 80%… – Nobu: The Cookbook (p 46) Scampi With Spicy Lemon Garlic Sauce: …Grill or broil the scampi shell side down over high heat for 2-3 minutes […]

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On Soba Broths/Dipping Sauces

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 […]

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