Nobus Asian Matsuhisa Salad Dressing Recipes

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NOBU'S ASIAN MATSUHISA SALAD DRESSING

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



Nobu's Asian Matsuhisa Salad Dressing image

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.

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

MATSUHISA DRESSING

'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



Matsuhisa Dressing image

Steps:

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

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

NOBU'S VEGETABLE SALAD

Note: These recipes have been adapted from 'Nobu: The Cookbook' by Nobuyuki Matsuhisa. Copyright 2001 by Nobuyuki Matsuhisa. Reprinted by permission of Kodansha International and Kodansha America, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7



Nobu's Vegetable Salad image

Steps:

  • Prepare an ice bath. Using a Japanese mandoline, very thinly slice vegetables directly into ice bath. Let stand until vegetables begin to curl, about 15 minutes. Drain well.

2 baby carrots, peeled
4 radishes
1/2 cucumber, peeled
2 stalks celery
2 small beets
1 small bulb fennel, halved lengthwise
1 small lotus root, peeled and blanched

MATSUHISA DRESSING

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



Matsuhisa Dressing image

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.

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

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