dear cooks,
Chef Nobu Matsuhisa's brand of Japanese cuisine has become the new standard in Japanese food. Heavily influenced by his time spent in South America and the United States, each of his dishes reflects a global palate of rich, sensuous textures and exciting flavors. In Nobu Now, he makes his style of Japanese cuisine more inviting than ever with less raw fish, fewer ingredients, and a more home-cook-friendly sensibility.
The innovative, delicious recipes include appetizers like Mussels and Clams with Nobu's Salsa, grilled dishes such as Black-Pepper-Crusted Cod and Lamb Chops with Miso Sauce, noodle and rice creations including Coriander Soba and Lobster Pasta Salad, and desserts like Banana Spring Roll and Layered Hazelnut Cake. Nobu also includes an entire chapter on simple sauces, dressings, and salsas, such as Teriyaki Balsamic Sauce and Maui Onion Salsa.
Nobu Now also includes many of the dishes that have made Nobu a superstar in todayÕs culinary world, ready to make at home and presented in a book as exquisite as the food it celebrates.
Embellish your holiday fête this year with some Nobu-style appetizers and fruit sake. Serve these delicious Minced Baby White Shrimp Skewers with a carafe of Mango Sake and lend the holidays some flavors of the East.
Minced Baby White Shrimp Skewers
and Mango Sake
This ensemble of white shrimp, scallop and fresh aonori laver is served with mayonnaise imbued with the refreshing flavor of fresh wasabi.
Shrimp Skewers Serve 3, Mango Sake Serves 12
ingredientsShrimp Skewers
Mango Sake
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to prepareShrimp Skewers 1. Remove the heads, shell and tails from the shrimp (prawns); extract the scallops from their shells and remove the beard and innards. Cut the shrimp (prawns) and scallops into fairly small pieces, combining them on the board while chopping. 2. Mix the fresh aonori liver into the shrimp and scallops, and mold the mixture around 6-8 bamboo skewers. 3. Heat the oil for deep-frying to a temperature of 355°F and deep-fry the skewers for 2 minutes. Drain on paper towel. 4. Combine the mayonnaise with the freshly grated wasabi. Spoon this into a small glass pot and sprinkle the chives on top. Serve with the sudachi citrus fruits, cut into thick slices. Mango Sake 1. Add a little Japanese sake to the syrup and fresh mango, put into a juicer and blend. 2. Add the mango syrup and ginger juice, then strain through a cloth. Add the remaining sake and store in the fridge. Tips This acidic fruit (Citrus sudachi) is a smaller relative of yuzu. It is used in the summer and autumn while still green for its tangy juice and aromatic zest. Sudachi is rarely available outside Japan and lemons can be used as a substitute.
win a copy!Win a copy of Nobu Now . To enter, send an e-mail to crownmarketing@randomhouse.com with clarksonpotter.comTo view the Clarkson Potter catalog, visit ClarksonPotter.com. Click here to visit the archive of all the Potter Recipe Club E-newsletters. happy cooking!
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