• Sunday, September 24, 2017

Nobu Dishes

Nobu in Vegas
By , CYJ Contributor
March 13, 2013

My first time at Nobu and my first time in Vegas were similar experiences. I couldn't decide if I’d died and gone to heaven – the swimming pools, the weather, the miso cod, the sashimi salad – or to some strange pre-planned, waterfall-accented outdoor mall hell, with its sterility of service and exactness of standards. And it wasn’t until repeated visits to both that I learned to appreciate each for what they are: extremely well-oiled, sensory-stroking machines. Each time I go to any Nobu, I am impressed by the precision – and by that I mean the precise sumptuousness of each dish. I know what to expect and it does not disappoint. As for Vegas, every time I go, I hone my trip: sleep, spa, swim, nap, dinner, dancing, roulette. It is what it is in all its weird, overly oxygenized, clockless transience. So for Chef Nobu Matsuhisa to open his first hotel in Vegas – it seems perfect. The hotel is formulaic yet held to the highest degree of excellence not generally associated with chains. Our recipes here reflect that: The ingredients come together like a science, yet each dish exudes the lusciousness and hype that both Nobu and Vegas always live up to.

Crab Cucumber Salad

Ingredients

16 oz jumbo lump crab
1 cup cucumber, peeled and sliced
2 teaspoons lemon juice
2 teaspoons sriracha
2 tablespoons rice vinegar
2 tablespoons crème fraiche
1/2 teaspoons sugar
1/2 teaspoons black sesame seeds
2 bunches watercress, rinsed and patted dry

Directions

Crab is one of those rare foods that is both rich and low-cal. Spice from sriracha is tempered by the cool of the cucumber. It’s so light, you can eat this dish in a sexy white bikini by the pool.

Yield: 4 servings

Pick through the crab, making sure to remove any shell bits. Mix the crabmeat with the cucumber and lemon juice. Set aside.

Make the dressing by mixing the sriracha, rice vinegar, crème fraiche, and sugar. Toss crab and cucumber with the dressing. 

Place watercress on a platter, mound crab mixture on top, and sprinkle with sesame seeds. Serve. 

 

Miso Cod

Ingredients

4 (5 oz) pieces cod (or sablefish)
2 tablespoons ginger
1/2 cup yellow miso
1/4 cup mirin
1/2 tsp fresh ground white pepper

Directions

Nobu made the dish famous; here we make it easy.

Yield: 4 servings

In a blender, puree ginger, miso, and mirin. Season with white pepper. Put marinade with the fish in a Ziploc bag and let sit for 4 hours.

Preheat oven to broil. Remove fish from bag, removing excess marinade. Reserve marinade. Broil fish 5–7 minutes. Meanwhile, pour the marinade into a saucepan, bring to a boil, and simmer for 10 minutes and serve on top of fish.

Marinated Mushrooms

Ingredients

6 cups mixed mushrooms (enoki, shimeji, maitake, shiitake), roughly chopped
2 tablespoons olive oil
2 tablespoons mirin
3 tablespoons rice vinegar
4 teaspoons soy sauce
2 tablespoons sesame oil
1 red chili pepper, about 2–3 teaspoons
1 bunch scallions, chopped small

Directions

Decadent yet accessible – isn't that Vegas in a nutshell? It's also on-point for these deceptively simple Japanese kinoko. 

Yield: 4 servings

Sauté mushrooms in olive oil over low heat for 5 minutes. Add mirin and continue to sauté 15–20 minutes more.

Meanwhile, mix rice vinegar, soy sauce, sesame oil, and chili. Let mushrooms cool, then cover with the sauce. Let marinate 30–90 minutes. Serve topped with scallions. 

Mochi Parfait

Ingredients

1 pint vanilla ice cream
1/2 cup honey
2 lemons
1/2 cups shredded coconut
1/4 cup mochi bits

Directions

Nobu brought mochi to the U.S. Now it’s a topping at Pinkberry. Oh, trickle down. This dessert satisfies your sweet tooth but keeps you light on your feet. Shadow Bar, anyone?

Yield: 4 servings

Divide ice cream into four bowls. On each scoop, top with 2 tablespoons honey, lemon juice from half a lemon, 2 tablespoons shredded coconut, and 1 tablespoons of mochi bits.

Take your mochi to the next level with this mochi kneader.

 

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