Nobu’s New Style Sashimi
If you were to ask me what my end-of-the-world final meal would be, New Style Sashimi is definitely be one of my top 5. It’s so simple, but packed with great flavor and oh so fresh.
I first discover New Style Sashimi when my uncle gave me Nobu Matsuhisa’s cookbook for Christmas, way back in the day. I can easily say this is one of my most cherish cookbooks on my shelf and Nobu is a chef I would have been honored to cook under. Well, that was when I was actually cooking professionally, now I don’t think I would last 5 minutes in such a highly acclaimed, fast-paced kitchen.
Oh my wild and crazy dreams of my younger years. It’s funny to look back and see the road life has led you down and the dreams that once were, are no longer really that important. Priorities really do change and not all of your dreams and aspirations end up coming true, but I’m okay with that. At least I’ve learned to be okay with that.
Wow, I’m definitely veering away from what I’m hear to really talk about – sashimi! Nobu’s New Style Sashimi, that is. As the story is said to go (and I’m sure there are multiple variations to this exact story, so Nobu, if you are out there, I apologize in advance) years ago a guest came to Nobu’s restaurant. He served this guest a beautiful plate of thinly sliced, fresh flounder. The guest wasn’t able to eat raw fish, so the dish was sent back. Luckily Nobu had a pan of hot oil sitting on the stove, so he carefully pour it over the meat to sear. The dish was then sent back to the guest and devoured in minutes. Thus a new dish emerged at Nobu and is remains a staple at his restaurants to this day.
This is one recipe that Adam and I have cooked for years since receiving Nobu’s cookbook. It’s one that we actually cook together… which usually doesn’t happen very often, so I relish these moments and the extra hand in the kitchen. I hope you enjoy this recipe as much as we have.
- 8 ounce fillet of sashimi grade fish - tuna, salmon, yellowtail are a few of my favorite - thinly slice fish crosswise on the diagonal
- 1-2 cloves garlic, grated
- Fresh garlic (preferably "young garlic", available at asian markets), peeled, and finely julienned
- 2 scallion stalks, thinly slice on the diagonal
- 1 tsp course sea salt - I prefer a Fleur de Sel or Grey sea salt
- 2 tbsp Ponzu sauce
- 1/8 cup sesame oil
- 1/8 cup grapeseed oil
- 1. Arrange fish slices neatly on a platter.
- 2. Lightly rub each slice with grated garlic.
- 3. Place 1 ginger matchstick on each piece of meat, then sprinkle with sliced scallions and course sea salt.
- 4. Lightly drizzle ponzu sauce evenly over meat.
- 5. Heat both oils in a sauce pan, over medium-high heat, until oil begins to smoke. Do not allow oil to smoke too long as it will burn and lose its rich flavor.
- 6. Carefully pour oil over fish to lightly sear the meat.
- 7. Serve immediately.