Nobus Asian Matsuhisa Salad Dressing Food

MATSUHISA DRESSING

Matsuhisa Dressing image

'This dressing was created to make sashimi more appealing and to satisfy my American customers' love of salad for lunch,' says Nobu Matsuhisa. 'Originally, I offered three dressings but this has proved the most enduring.'

Provided by English_Rose

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces onions, finely chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1 pinch fresh ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Combine all the ingredients except the oils. When the salt is fully dissolved, add the oils.

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING

Bluefin Toro Sashimi Salad with Matsuhisa Dressing image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 15

Ingredients

10 ounces sushi-grade bluefini toro tuna
Sea Salt
Freshly ground black pepper
6 cups mixed baby greens
Matsuhisa Dressing, recipe follows
3/4 cup finely chopped Maui onion
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Preheat a grill or a broiler.
Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.

NOBU'S ASIAN MATSUHISA SALAD DRESSING

Nobu's Asian Matsuhisa Salad Dressing image

This comes from the world famous Nobu restaurant. There, they serve it over a lightly seared ahi-tuna over greens salad. However, I decided to just post the dressing on its own because it is SO good on SO many different salads. Have fun with it!

Provided by sofie-a-toast

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.

MATSUHISA DRESSING

Matsuhisa Dressing image

You'll need only 1/4 cup of this for the New-Style Sashimi Salad, but it keeps up to four days in the refrigerator. It is delicious on grilled meats.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes

Time 15m

Yield Makes 1 cup

Number Of Ingredients 10

Ingredients

1 small sweet onion, coarsely chopped
5 tablespoons plus 1 teaspoon Japanese soy sauce
1/4 cup plus 2 teaspoons rice vinegar
4 teaspoons water
1 teaspoon sugar
1 pinch fine sea salt
1/2 teaspoon dry mustard
1 pinch freshly ground pepper
2 tablespoons plus 2 teaspoons grapeseed oil
2 tablespoons plus 2 teaspoons toasted sesame oil

Steps:

Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.
Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

NOBU'S VEGETABLE SALAD

Nobu's Vegetable Salad image

Note: These recipes have been adapted from 'Nobu: The Cookbook' by Nobuyuki Matsuhisa. Copyright 2001 by Nobuyuki Matsuhisa. Reprinted by permission of Kodansha International and Kodansha America, Inc.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 baby carrots, peeled
4 radishes
1/2 cucumber, peeled
2 stalks celery
2 small beets
1 small bulb fennel, halved lengthwise
1 small lotus root, peeled and blanched

Steps:

Prepare an ice bath. Using a Japanese mandoline, very thinly slice vegetables directly into ice bath. Let stand until vegetables begin to curl, about 15 minutes. Drain well.

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