Posts Tagged Nobu’s Vegetarian Cookbook

Nobu Style Oven Roasted Portobello/Shiitake/Himematsutake

So for this past Tuesday, my wife and I were trying to come up with a quick simple dinner. We settled on flaked salmon fried rice with spinach and corn.  Yet, there was something lacking.  After some thought, we scoured Nobu’s Vegetarian Cookbook and decided on his Oven-Roasted Portobello With Wasabi Salsa (p. 84).  Unfortunately, […]

, , , , , ,

Leave a comment

Making mini taco shells from scratch

One of the projects that I’ve been intrigued about since its appearance was the Matsuhisa/Nobu mini tacos.  While it’s pretty obvious how to fill them based on the Nobu’s Vegetarian Cookbook (pgs 86, 87, 165),  what I really needed to do was to figure out how to make the fried(baked?) mini taco shells formed from […]

, , , , , , , ,

Leave a comment

Oven-Roasted Baby (Porta)Bellas, Nobu Style

In the continuing thread of planning for holiday dinners, I returned to considering other items I wanted to include in my Michiba-inspried opening hors d’oeuvres course.  I already had decided on doing the miso marinated cream cheese.  I’d also thought about including ikura dashi-jiru, maybe a block of spinach ohitashi, and then I came across…Oven-Roasted […]

,

Leave a comment

Steamed Baby Pumpkin And (Jalapeno) Rice

Previously, on tastingmenu.wordpress.com – … I don’t expect you to follow the recipes to the letter. I’d be happier just knowing they gave you new ideas and brighten up your day-to-day cooking.    (Nobu’s Vegetarian Cookbook, p.9)      -Nobu Matsuhisa My wife bought a mini kabocha pumpkin. I needed to do a Tuesday night dinner; what […]

, , , ,

Leave a comment

Spinach Ohitashi (aka Horenso no Ohitashi), Nobu Style

…I don’t expect you to follow the recipes to the letter. I’d be happier just knowing they give you new ideas and brighten your day-to-day cooking… -Nobu’s Vegetarian Cookbook, p. 9. So there was some remaining fresh spinach in my refridgerator crisper.  What to do?  So, I went through my copy of Nobu’s Vegetarian Cookbook […]

, , , ,

Leave a comment

The reproduction is left as an exercise for the reader: Trying to make Nobu’s Soy Salt

In Nobu’s Vegetarian Cookbook, Matsuhisa-sama makes tomato salt and yuzu salt by combining 3.5 oz (100g) of rock salt and 1/2 cup (100 ml) of the appropriate juice and then drying out the mixture in an oven for 2-3 days. But the soy salt used in his  book has no recipe for the ingredient.  Nobu’s Vegetarian […]

, , , ,

Leave a comment

Nobu’s Daikon Faux/Foie Gras, Revisited

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/08/14/nobus-daikon-fauxfoie-gras As I mentioned in the original post, I wasn’t quite happy with how my first take on the daikon faux gras turned out.  And as I thought about it, I began to suspect the ratio between the grated daikon and potato flour.  It was about 1 oz (30 g) […]

, ,

Leave a comment