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      RECIPE TITLE "NEW STYLE SASHIMI" recipe from: Nobu : The Cookbook Copyright © 2001 by Nobu Matsuhisa.

    ...for more great recipes by Nobu go to our GREAT CHEFS page

    yieldsserves 4 time---difficultydifficult

    White fish sashimi is drizzled with soy sauce and yuzu juice, then a hot oil mixture is poured over it to create a new style of sashimi. Try it with shellfish, beef, or tofu.

    18 ounces (500g) red snapper filet
    1 teaspoon finely grated garlic
    Ginger spears from 1 knob of ginger
    Menegi or chives
    2 teaspoons white sesame seeds, toasted

    Yuzu soy sauce:
    1 tablespoon plus 1 teaspoon yuzu juice and 3 tablespoons, plus 1 teaspoon soy sauce combined

    New Style Oil:
    6 tablespoons pure olive oil and 2 teaspoons sesame oil, combined


    1. Cut the fish into paper-thin slices using the usu-zukuri cutting technique.
    2. Arrange the fish slices on a serving plate. On each slice dab a little grated garlic and place ginger spears and a few menegi or chives. Sprinkle the sesame seeds over the fish. Drizzle the yuzu soy sauce over the top and garnish with the carrot curl.
    3. Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over the fish slices and serve.

    Recommended for hesitant sashimi novices:
    "One day, a Matsuhisa regular refused some white fish sashimi because she couldn't eat raw fish. I wanted to somehow salvage the dish that I'd spent time slicing and arranging. A pan of heated olive oil in the kitchen inspired me. I drizzled the fish with ponzu and spooned over hot oil to cook it partially. I begged my customer to give it another try. She ended up eating every scrap of my first serving of New Style Sashimi."

    HOT! We recommend:

    Nobu : The Cookbook Nobu : The Cookbook
    Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. This is the man, after all, who has lured legions of celebrities-regulars include Robert De Niro, Tom Cruise, Gwyneth Paltrow, Giorgio Armani, Madonna, ...the list goes on-with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American cooking. In Nobu: The Cookbook-his first cookbook in any language-Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer. He has presented more than 50 original recipes for fish and seafood that include all the signature dishes-Matsuhisa Shrimp, Octopus Tiradito, Squid Pasta, Black Cod, New Style Sashimi and Sashimi Salad. There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a chapter about alcoholic accompaniments. Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu's rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America's rich and famous and went into the restaurant business with De Niro in New York, and more recently Georgio Armani in Milan. His friends also appear in the book. There is a preface by De Niro, a foreword by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.


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