Nobus Asian Matsuhisa Salad Dressing Food
MATSUHISA DRESSING
'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
Steps:
- Combine all the ingredients except the oils. When the salt is fully dissolved, add the oils.
BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING
Provided by Food Network
Time 14m
Yield 4 servings
Number Of Ingredients 15
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
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
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
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
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
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
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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