Ahi à la Nobu
Obviously if you've ever eaten at Nobu then you know what I'm talking about. He is often an inspiration for me in the kitchen because of his refined, delicate sauces and approach to food.
I took a piece of ahi filet I got at the Japanese market, covered it with black pepper, and then seared it QUICKLY. That means like 15 seconds max in a hot skillet on each side just to get the very ends cooked as you can see in the picture. Then I sliced it uber-uber-thin at an angle so I could roll it up into nice little rolls.
My sauce is a ponzu-esque sauce. I used soy sauce, sesame oil, rice vinegar, and yuzu juice, then I flavored it with cilantro and jalapeño. I then strained the sauce so it would be clear but added some fresh cilantro and jalapeño to the center of the plate. SO GOOD!
3 comments:
my mouth just watered a little.
ok, A LOT. i'm a saliva machine.
how did you flavor then strain it with jalapeno and cilantro. teach me!!!!
Tomo-san -- thank you for reading my blog that I never update. All you need is a mesh strainer! I have a little one. You can get one anywhere, even Safeway.
Just make your ponzu-esque sauce, bruise/chop the cilantro so the oils come out, and do the same for the jalapenos. If you add the seeds and muddle it together just a little bit, your sauce will become infused. Leave the cilantro/jalapenos in for a little bit to marinate, like an hour while you prepare whatever else you're making. Then when you strain it, it will look beautiful and clean like in the picture.
Yum - now I want to make some!
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