Notes about Recipes in this book

• Beef tataki

  • Acarroll on February 20, 2023

    So simple and delicious. Even better than our favorite tataki from a restaurant. The only downside was that the beef was slightly chewy, but I used sirloin that had been frozen and thawed. Next time I think I'll try fresh filet mignon and I think it would be perfect.

• Dover sole with spicy shiso ponzu

  • Rinshin on June 30, 2014

    I've always liked regular sole meunière with a squeeze of lemon but this time I was looking for a bit of Asian influence due to other sides I was serving. This is just like making sole meunière but more. The sauce cuts through the oiliness of sole perfectly and I did like the heat of this ponzu sauce. Normally ponzu sauce is not spicy but with Nobu, anything is possible including the heat and I liked it very, very much. This is another book I need to explore much much more because he has some wonderful fish recipes here and we tend to eat fish 2-3 times a week.

• Atlantic cod, halibut, and salmon with saikyo miso

  • Rinshin on August 02, 2017

    No surprise here with this recipe as it is exactly what fish marinated with saikyo miso taste like. The only change I made was using more saltier brown miso instead of Kyoto style sweet white miso. It is a lazy day cooking since all that's needed it to marinate fish in saikyo style miso for 2 days and grill. By using brown or darker miso, it produces smoky tasting fish without actual smoking. Great with chilled good quality sake or dry sparkling wine. Used halibut this time.

• Grilled sea trout with fried spinach

  • Rinshin on July 30, 2017

    We eat fish a lot and many of the recipes I normally cook are from Japanese chefs written in Japanese. Mostly very good eating. I was hoping for good eating using Nobu's recipe but it was a miss. Not that it was bad tasting, but the sauce was blah and did nothing for the grilled fish. It would have been just as good with a squeeze of lemon or lime. For the fish, I used what is in season now ie horse mackerel instead of more expensive sea trout which is hard to find.

• Ponzu

  • Rinshin on December 11, 2017

    A little different from my own version I call vegetarian ponzu using kombu, but this version is very good too. Since this has no sugar or mirin, I thought it might need sweetness. But, there was enough sweetness coming from the Japanese rice vinegar. A little stronger tasting than mine, but it can easily be diluted if needed as he does using this to make other variations on ponzu. Certainly very easy to make.