New Style Sashimi Salad With Matsuhisa Dressing Recipes

MATSUHISA DRESSING

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.

SASHIMI SALAD (WITH HOMEMADE JAPANESE WAFU DRESSING)

Steps:

• First, heat the soy sauce, mirin and sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
• Allow to cool for a few minutes and then transfer it to a small jug or bowl.
• Add the rest of the sauce ingredients and mix. Store in the fridge until serving time.
• Place the washed and cut vegetables in a salad bowl and toss together.
• Arrange the sliced sashimi around the top of the salad.
• Drizzle with sauce and mix well before serving.
• Enjoy!

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING

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.

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

NOBU'S ASIAN MATSUHISA SALAD DRESSING

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

Steps:

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

SASHIMI SALAD

Steps:

• Prepare an ice bath; set aside. Season tuna on both sides with salt and pepper.
• Heat oil in a nonstick skillet over medium-high heat. Add tuna, and sear on both sides until the surface of the tuna becomes white, about 6 seconds per side. Plunge the tuna fillet into the ice bath to stop the cooking process. Drain, and shake to remove excess water.
• Divide vegetables between 4 plates. Cut the tuna crosswise into 1/8-inch-thick slices. Roll each slice into a cylinder, and place them around the vegetables. Drizzle dressing between tuna rolls. Serve immediately.