Best Bluefin Toro Sashimi Salad With Matsuhisa Dressing Recipes

MATSUHISA DRESSING

Matsuhisa Dressing image

You'll need only 1/4 cup of this for the New-Style Sashimi Salad, but it keeps up to four days in the refrigerator. It is delicious on grilled meats.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes

Time 15m

Yield Makes 1 cup

Number Of Ingredients 10

Ingredients

1 small sweet onion, coarsely chopped
5 tablespoons plus 1 teaspoon Japanese soy sauce
1/4 cup plus 2 teaspoons rice vinegar
4 teaspoons water
1 teaspoon sugar
1 pinch fine sea salt
1/2 teaspoon dry mustard
1 pinch freshly ground pepper
2 tablespoons plus 2 teaspoons grapeseed oil
2 tablespoons plus 2 teaspoons toasted sesame oil

Steps:

Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.
Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

NEW STYLE SASHIMI

New Style Sashimi image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

18 ounces red snapper fillet
1 teaspoon finely grated garlic
1 (3-inch) knob ginger, peeled and julienned very thinly and plunged briefly in cold water
Menengi or chives
2 teaspoons white sesame seeds, toasted
Yuzu Soy sauce, recipe follows
1 carrot curl, for garnish
New Style Oil, recipe follows
1 tablespoon plus 1 teaspoon yuzu juice (best if fresh, but bottled available in Asian markets)
3 tablespoons plus 1 teaspoon soy sauce
6 tablespoons pure olive oil
2 teaspoons sesame oil

Steps:

Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
This recipe may also be followed using shellfish, beef or tofu.
Combine in small bowl.
Combine in small bowl.

MATSUHISA DRESSING

Matsuhisa Dressing image

'This dressing was created to make sashimi more appealing and to satisfy my American customers' love of salad for lunch,' says Nobu Matsuhisa. 'Originally, I offered three dressings but this has proved the most enduring.'

Provided by English_Rose

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces onions, finely chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1 pinch fresh ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Combine all the ingredients except the oils. When the salt is fully dissolved, add the oils.

NOBU'S ASIAN MATSUHISA SALAD DRESSING

Nobu's Asian Matsuhisa Salad Dressing image

This comes from the world famous Nobu restaurant. There, they serve it over a lightly seared ahi-tuna over greens salad. However, I decided to just post the dressing on its own because it is SO good on SO many different salads. Have fun with it!

Provided by sofie-a-toast

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.

NEW-STYLE SASHIMI SALAD WITH MATSUHISA DRESSING

New-Style Sashimi Salad with Matsuhisa Dressing image

Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 8

Ingredients

1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
Coarse salt and freshly ground pepper
1 small carrot
1/2 very small, narrow zucchini
1 beet, scrubbed, trimmed, and peeled
1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
1 scallion, trimmed and julienned
1/4 cup Matsuhisa Dressing

Steps:

Season tuna all over with salt and pepper. Heat a nonstick skillet to high. Sear all 4 sides of fillet until cooked 1/4 inch on each side, 15 to 30 seconds each side. Transfer to a bowl of ice water and let cool; pat dry. Transfer to a cutting board and cut crosswise into 1/4-inch slices.
Slice carrot, zucchini, and beet into thin ribbons with a vegetable peeler. Toss with lettuce and scallion. Pour 1/4 cup dressing on a large lunch plate and top with a mound of lettuce mixture. Place tuna slices around lettuce mixture; serve.