Best Nobus New Style Sashimi Recipes

Nobu's New Style Sashimi image

Provided by Martha Stewart

Number Of Ingredients 9

1/2 teaspoon sesame seeds
3 ounces sashimi-quality fluke fillet, thinly sliced crosswise on the diagonal
1 small clove garlic, minced
Ginger, peeled and finely julienned, to taste
Chives, cut into 1 1/2-inch lengths, to taste
2 teaspoons soy sauce
2 teaspoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons sesame oil

Steps:

In a small skillet over medium heat, cook sesame seeds until fragrant and golden. Remove to a small bowl.
Arrange fish on a plate. Rub with garlic. Sprinkle ginger and chives over fish. Drizzle with soy sauce and lemon juice. Sprinkle with sesame seeds.
Heat olive and sesame oils in a small saucepan until they begin to smoke. Pour over fish; the hot oil will sear the fish as it makes contact.

New Style Sashimi image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

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.