Matsuhisa Dressing Recipes

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NEW-STYLE SASHIMI SALAD WITH MATSUHISA DRESSING



New-Style Sashimi Salad with Matsuhisa Dressing image

Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 8

1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
Coarse salt and freshly ground pepper
1 small carrot
1/2 very small, narrow zucchini
1 beet, scrubbed, trimmed, and peeled
1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
1 scallion, trimmed and julienned
1/4 cup Matsuhisa Dressing

Steps:

  • Season tuna all over with salt and pepper. Heat a nonstick skillet to high. Sear all 4 sides of fillet until cooked 1/4 inch on each side, 15 to 30 seconds each side. Transfer to a bowl of ice water and let cool; pat dry. Transfer to a cutting board and cut crosswise into 1/4-inch slices.
  • Slice carrot, zucchini, and beet into thin ribbons with a vegetable peeler. Toss with lettuce and scallion. Pour 1/4 cup dressing on a large lunch plate and top with a mound of lettuce mixture. Place tuna slices around lettuce mixture; serve.

SIMPLEST ASIAN DRESSING



Simplest Asian Dressing image

With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche

Categories     Salad Dressing     Soy Sauce     Sesame Oil     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 7

1/2 small garlic clove, finely grated
1 tablespoon reduced-sodium soy sauce
2 teaspoons unseasoned rice vinegar
1/2 cup olive oil
1/2 teaspoon toasted sesame oil
Kosher salt, freshly ground pepper
N/A freshly ground pepper

Steps:

  • Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly); season with salt and pepper.
  • Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

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

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.

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

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

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

'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

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.

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