Top Chefs Recipes: Nobuyuki Matsuhisa
SASHIMI SALAD WITH MATSUHISA DRESSING
Photograph by Eiichi Takahashi, nobu by Shibata Publishing Co. Ltd
INGREDIENTS
Sea salt
Freshly ground black pepper
7 oz. (200g) fresh tuna fillet
5 Tbsp. plus 1 teaspoon Matsuhisa Dressing
2 oz. (60g) assorted salad vegetables
Red shiso leaves for garnish, optional
METHOD
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 iced 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 and red shiso leaves in the center of the dish. Cut the tuna into slices 1/8 inch (4-5mm) thick. Roll each slice into a cylinder and place them in a petal-like pattern around the vegetables in the center.
This all-purpose dressing also works with meat and I urge you to try it on tofu as well. In the summer, I drench chilled blocks of tofu with Matsuhisa Dressing and eat it with a spoon.
Photograph by Eiichi Takahashi, nobu by Shibata Publishing Co. Ltd
INGREDIENTS
Sea salt
Freshly ground black pepper
7 oz. (200g) fresh tuna fillet
5 Tbsp. plus 1 teaspoon Matsuhisa Dressing
2 oz. (60g) assorted salad vegetables
Red shiso leaves for garnish, optional
METHOD
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 iced 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 and red shiso leaves in the center of the dish. Cut the tuna into slices 1/8 inch (4-5mm) thick. Roll each slice into a cylinder and place them in a petal-like pattern around the vegetables in the center.
This all-purpose dressing also works with meat and I urge you to try it on tofu as well. In the summer, I drench chilled blocks of tofu with Matsuhisa Dressing and eat it with a spoon.