Legendary Chef Nobu shares his favorite preparations, garnishes, and techniques for serving sashimi. Properly cut, well-sourced fish is the secret to the best flavor and texture. Try mixing and matching Nobu’s sauces with different fish. Reprinted with permission from Nobu Restaurants.Slideshow:More Quick Appetizers Recipes
2 1/3 ounces minced white onion (70 grams)
2 2/3 tablespoons soy sauce
4 teaspoons rice vinegar
1/4 teaspoon dry mustard (preferably Wagarashi)
2 teaspoons water
4 teaspoons grapeseed oil
4 teaspoons toasted sesame oil
YUZU SOY SAUCE:
1/2 cup plus 2 tablespoons yuzu citrus juice (150 milliliters)
1/4 cup plus 1 tablespoon soy sauce (75 milliliters)
YUZU OLIVE OIL:
2 tablespoons olive oil
1 tablespoon yuzu citrus juice
NOBU STYLE SAIKYO MISO:
2/3 cup sake
2/3 cup mirin
1 2/3 cups white miso paste
1 cup granulated sugar
1 teaspoon dry mustard (preferably Wagarashi)
2 teaspoons warm water
2 tablespoons plus 1 teaspoon rice vinegar
8 tablespoons Nobu Style Saikyo Miso (see above)
One 5-ounce fillet tuna, skinned and boned
Freshly ground pepper
One 5-ounce salmon fillet, skinned and boned
One 5-ounce yellowtail fillet, skinned and boned
One 5-ounce fluke fillet, skinned and boned
How to Make It
Make the Matsuhisa Dressing In a medium bowl, combine all ingredients except the grapeseed and toasted sesame oils. Whisk until the salt dissolves, add in the oils and mix well until incorporated.
Make the Yuzu Soy Sauce In a medium bowl, combine all ingredients and mix well with a spoon until incorporated.
Make the Yuzu Olive Oil In a small bowl, combine all ingredients and mix well with a spoon until incorporated.
Make the Nobu Style Saikyo Miso In a medium saucepan over high heat, bring the sake and mirin to a boil. Boil for 20 minutes until the alcohol is evaporated. Turn the heat to low and add the miso paste, mixing with a wooden spoon until dissolved. Return the heat to high and add the sugar, stirring constantly until the it has dissolved completely. Remove from heat and let cool to room temperature.
Make the Karashi Sumiso In a medium bowl, combine all ingredients with the cooled Nobu Style Saikyo Miso. Whisk until incorporated.
Make the Tuna Tataki Season the tuna fillet with salt and pepper on all sides. In a medium skillet over high heat, sear the tuna in olive oil for 5 seconds on each side. Plunge the seared fillet into ice water for 10 seconds. Remove and pat dry.
Slice the Sashimi On a clean work surface, slice the dried seared tuna fillet diagonally to produce 10 thin, rectangular slices about 3-inches by 1 inch, and 1/4 inch thick, weighing about 1 ounce. To ensure even slicing, press on one end of the fillet with one hand, insert the blade of the knife at a slight diagonal angle just underneath your fingers and gently work the knife through the fillet. Slice the salmon, yellowtail and fluke.
On a clean work surface, take one slice of fish and loosely roll it. Drizzle 1/2 teaspoon of the sauce of your choice on the fish. Place on a ceramic appetizer spoon or serving plate. Continue with the remaining sashimi. Serve immediately.
Chef Nobu recommends serving Tuna Tataki Sashimi with Matsuhisa Dressing and Radish, Yellowtail Sashimi with Jalapeño and Cilantro garnish, Salmon Sashimi with Karashi Sumiso with Microgreen garnish and Fluke with Miso, Garlic, and Chive garnishes.
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