Nobu is notoriously expensive, and admittedly, I've only been to the London Nobu, which was thereby even more expensive. But it was great. So if you want to go raw without feeling as cut up by the prices as the fish on your plate, here is Nobu's recipe for a sashimi salad very similar to the one at the restaurant, with the signature dressing recipe attached. This dish is ideal if your pantry is already stocked with Asian staples like rice wine vinegar, sesame oil, wasabi powder, and soy sauce, and if you have a lot of leftover raw vegetables around: for example, this recipe calls for two radishes and one asparagus spear, both great ways to empty your fridge's veggie drawer. I don’t want to destroy the sanctity and integrity of the recipe, but I must recommend using veggies you already have on hand if you want to save some cents.
One sashimi salad at Nobu costs $21, plus tax and tip. This recipe serves 4.
- 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)
- 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
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.
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.
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.
Rinse the onion in cold water to get rid of the sharpness. Drain well.
Mix thoroughly the onion, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper in a bowl with 4 teaspoons of water.
When the sea salt has dissolved, add the grapeseed and sesame oils a little at a time, and blend well.