PrintNobu's Tuna Tataki Sashimi Salad with Matsuhisa Dressing
Tuna Tataki Sashimi Salad with Matsuhisa Dressing
-serves 4-
from Nobu Now, by Nobuyuki Matsuhisa
Ingredients
4 1/2 ounces boneless skinless tuna fillet
Sea salt
Black pepper
A little grapeseed or olive oil
For the Sliced Salad:
2 cucumbers
2 baby daikon
1/2 endive (chicory)
1/2 red endive (treviso)
1 celery stalk
2 radishes
1 asparagus spear
1 small turnip
2 myoga ginger (ginger bud)
1 3/4 ounces lotus root
3 tablespoons plus 1 teaspoon Matsuhisa Dressing (recipe follows)
Watercress
Procedure
1. Sprinkle the tuna with salt and pepper and press these into the fillet. Briefly sear both sides of the tuna in a little oil. When the surface has just started to cook and appears marbled, plunge the fillet into iced water to cool, then pat with paper towel until completely dry.
2. For the sliced salad, shaved the vegetables extremely thinly with a vegetable slicer and leave in iced water. When the vegetables are crisp, drain in a sieve. Mix the vegetables and make a heap in the center of a serving plate.
3. Cut the tuna fillet into 7 slices about 1/8 inch thick and roll each slice into a cylinder. Arrange the tuna rolls around the vegetables and pour the Matsuhisa Dressing on top. Garnish with watercress.
Nobu’s Note: When slicing the vegetables, cut them lenthwise to show the vegetable's natural shape. For example, slice cucumber, celery and ginger along the fibers.
Matsuhisa Dressing
Ingredients
5 ounces finely chopped onion
4 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon Japanese-style mustard powder
Sea salt
Black pepper
2 tablespoons and 1 teaspoon grapeseed oil
2 tablespoons and 1 teaspoon sesame oil
Procedure
1. Rinse the onion in cold water to get rid of the sharpness. Drain well.
2. Mix thoroughly the onion, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper in a bowl with 4 teaspoons of water.
3. When the sea salt has dissolved, add the grapeseed and sesame oils a little at a time, and blend well.
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
