Nobus Vegetable Salad Recipes

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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.

NOBU'S SASHIMI SALAD



Nobu's Sashimi Salad image

We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.

Provided by Akikobay

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

sea salt
ground black pepper
7 ounces fresh tuna filets (sushi or sashimi grade)
2 ounces mesclun or 2 ounces baby greens
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:

  • Preheat a grill or broiler or lightly oiled cast iron pan.
  • Season the fish with a little sea salt and black pepper.
  • Briefly sear the tuna until its surface turns white.
  • Plunge the filet into iced water to stop it from cooking any further.
  • Shake off the excess water.
  • When sliced, the center of the tuna should be very pink with the edges seared white.
  • For the dressing, 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.
  • Mix well.
  • Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
  • Arrange the salad greens into the center of the dish.
  • Cut the tuna into thin slices.
  • Place the tuna around the salad greens.
  • Drizzle with a bit of the dressing and serve cold.
  • Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
  • Enjoy!

Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5

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