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      RECIPE TITLE "Toro with Jalapeño and Su-miso Sauce" from Nobu Now courtesy of        

    yields Serves 2

    Searing the toro’s surface intensifies and enriches the flavor. This is set off by the pungency and tanginess of the Jalapeño and Su-miso Sauce.


    2 1/2 ounces boneless skinless toro (tuna belly) fillet, cut into 5 slices each weighing about 1/2 ounce
    A little grated garlic
    Cilantro (coriander) leaves
    jalapeño chili, thinly sliced

    For the Jalapeno and Su-Miso Sauce:
    1 jalapeño chili
    3 1/2 ounces Mustard Vinegar Miso Sauce

    For the Mustard Vinegar Miso Sauce:
    1 teaspoon Japanese-style mustard powder
    2 teaspoons hot water (104 degrees F)
    5 1/4 ounces Nobu-Style Saikyo Sweet Miso (see below)
    2 tablespoons and 1 teaspoon rice vinegar

    For the Nobu-Style Saikyo Sweet Miso:
    3 1/2 fluid ounces Japanese saké
    3 1/2 fluid ounces mirin
    10 1/2 ounces white miso paste (Yamajirushi Yamagiku)
    5 1/4 ounces granulated sugar

    Quick and Easy Japanese Cuisine for Everyone
    Quick and Easy Japanese Cuisine for Everyone Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results. Cutting techniques and cooking methods are explained and illustrated in detail and because emphasis has been placed on the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary--a reasonably, well-equipped Western kitchen will do--and all of the ingredients are readily available.


    Cut the jalapeño into thin rounds and chop these coarsely. Put the chopped jalapeño and Mustard Vinegar Miso Sauce in a mixing bowl, mix lightly, and then blend into a smooth sauce in a food processor.

    Sear the surface of the toro fillet briefly in a dry frying pan and cut into fairly thick slices. Spread a small amount of grated garlic on the cut surfaces of the slices.

    Line a serving dish with about 2 tablespoons of the Jalapeño and Su-miso Sauce, and arrange the toro slices on top. Place on

    Nobu's Note:
    A fillet of toro taken from between the very fatty part and the medium fatty part of the tuna gives a balance of flavor in this dish.

    In a small bowl, mix the mustard with the hot water until well blended. Cover with plastic wrap to allow the mustard piquancy to develop.

    Mix the Nobu-Style Saikyo Miso and rice vinegar in a separate bowl. Add the dissolved mustard and blend.

    Put the sake and mirin in a pan and heat. Bring to a boil and allow the alcohol to evaporate of.

    Over medium heat, add the white miso paste, a little at a time. Blend in with a wooden spatula.

    When you have added all the white miso paste and the mixture is smooth, turn the heat up to high, and add the sugar in tow of three lots. Make sure it does not burn.

    Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to room temperature.

    Recipe reprinted by permission of Clarkson Potter. All rights reserved.

    HOT! We recommend:

    Nobu Now Nobu Now Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting. As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city. His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu's repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make. You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel "Fish and Chips" give expression to his ingenious brand of fusion cuisine. For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding. Nobu's inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food. Indeed, the essence of Japanese cuisine-using simple techniques to bring out the flavors in the best of ingredients-is still at the heart of Nobu's cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore-light, modern, clean, and fresh.


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