Nobu West by Nobu Matsuhisa and Mark Edwards

    • Categories: Soups; Japanese
    • Ingredients: dashi; sake; light soy sauce; cucumbers; cherry tomatoes; white peaches; abalone; yamato-imo
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Notes about this book

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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.

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  • ISBN 10 1844003256
  • ISBN 13 9781844003259
  • Published Oct 20 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Nobu Matsuhisa is in a class of his own and his restaurants remain very much the places to eat. In "Nobu West", the first of his books to be written and published originally in English, he collaborates with Mark Edwards, Head Chef at Nobu London to create over 120 Westernised Nobu recipes. Working with seasonal produce in the kitchens of the Nobu restaurants in London, Nobu and Mark have made the unique Nobu repertoire more accessible, simpler and even more delicious. The range of recipes include: Crispy Skin Poussin with Spicy Lemon Garlic, Dover Sole with Spicy Onion Ponzu, Iberian Pork with Soy and Ginger, Mediterranean Shrimp Ceviche, Rice Pizza and Suntory Whiskey Cappuccino. Filled with advice on sourcing and preparing ingredients and essential cooking techniques, the book is immediately more accessible to those less familiar with Japanese food and culture. Enticing photographs of the finished dishes by master Japanese photographer Eiichi Takahashi, as well as numerous step-by-step sequences act as an invaluable guide to the cook and make this one of the most beautiful cookbooks of 2006.

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