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this month's recipe:
sashimi salad with matsuhisa dressing
Sashimi Salad with Matsuhisa Dressing
Recipe Author: Chef Nobu Matsuhisa of Nobu
Photo Credit: Steven Freeman
Recipe Serves: 4
A Note from Chef Matsuhisa:
A favorite with customers from when Matsuhisa first opened, Matsuhisa dressing is an appetizing soy-sauce-based mixture enhanced by sweet onions and aromatic sesame oil.
- ¾ cup (70g) finely chopped onion
- 2 tablespoons plus 2 teaspoons soy sauce
- 1 tablespoon plus 1 teaspoon rice vinegar
- 2 teaspoons water
- ½ teaspoon granulated sugar
- Pinch sea salt
- ¼ teaspoon powdered mustard
- Pinch freshly ground black pepper
- 4 teaspoons grapeseed oil
- 4 teaspoons sesame oil
Combine all the ingredients except the oils. When the salt is fully dissolved, add oils.
sashimi salad ingredients:
- Sea salt
- Freshly ground black pepper
- 7 ounces (200g) fresh tuna fillet
- 5 tablespoons plus 1 teaspoon Matsuhisa Dressing
- 2 ounces (60g) assorted salad vegetables (e.g. micro greens)
1. Preheat a grill or broiler. Sprinkle a little sea salt and black pepper on the tuna. Briefly sear the tuna until its surface turns white. Plunge the fillet into ice water to stop it cooking any further, then shake off the excess water.
2. Pour the Matsuhisa Dressing into a serving dish. Arrange the salad vegetables in the center of the dish. Cut the tuna into slices ⅛ inch (4-5mm) thick. Roll each slice into a cylinder and place them in a petal-like pattern around the vegetables in the center.
Note: This all-purpose dressing also works with meat and tofu.