Nobus Ponzu Recipes

PONZU

Provided by Amanda Hesser

Categories condiments, sauces and gravies, appetizer

Time 15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ponzu image

Steps:

In a bowl, mix together all the ingredients. Let sit for 24 hours, then strain through cheesecloth. Ideally, the ponzu should sit, refrigerated, for at least a month; it improves with age and may be stored in the refrigerator for up to six months. Serve as a dipping sauce for tempura.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 2726 milligrams, Sugar 1 gram

Ingredients

Juice of 2 lemons
1/4 cup seasoned rice vinegar
1/2 cup plus 2 tablespoons dark soy sauce
2 tablespoons tamari
1/4 cup mirin
1/4 cup bonito flakes
1 3-inch square kelp, cut in thirds

OYSTERS WITH NOBU'S THREE SALSAS

Provided by Nobuyuki Matsuhisa

Categories Fruit Juice Ginger Onion Shellfish Tomato No-Cook Cocktail Party New Year's Eve Orange Oyster Jalapeño

Yield Makes 4 servings

Number Of Ingredients 28

Oysters with Nobu's Three Salsas image

Steps:

Make Matsuhisa Salsa:
Combine all the ingredients. Add the parsley just before use.
Make Maui Onion Salsa:
Combine all ingredients.
Make Jalapeño Salsa:
Combine all ingredients.
Assemble oysters:
1. Remove the oysters from their shells and rinse under cold water. Drain.
2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa - i.e. four oysters per salsa.
3. Sprinkle the chives over the Maui Onion Salsa.

Ingredients

For Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)
1/2 cup (60 g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10 g) finely chopped parsley leaves
For Maui Onion Salsa - Yields 2 1/4 cups (450 ml)
1 cup (100 g) finely chopped Maui onion
3/4 cup (150 g) finely chopped tomato
6 tablespoons Ponzu
2 teaspoons orange juice (freshly squeezed)
1 teaspoon hot chili sauce
For Jalapeño Salsa - Yields 1 3/4 cups (350 ml)
2 finely chopped jalapeños
1 1/4 cups (125 g) finely chopped onion
1 teaspoon sea salt
5 teaspoons extra virgin olive oil
5 tablespoons lemon juice
For Oysters
12 fresh oysters in the shell
4 tablespoons Matsuhisa Salsa
4 tablespoons Maui Onion Salsa
4 tablespoons Jalapeño Salsa
finely chopped chives for garnish

NOBU'S PONZU

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 4

Nobu's Ponzu image

Steps:

Mix together soy sauce, rice vinegar, lemon juice, and konbu in a small bowl; let soak overnight. Strain.

Ingredients

4 tablespoons soy sauce
8 tablespoons rice vinegar
2 tablespoon lemon juice
1 (3/4-inch square) konbu

NOBU'S TEMPURA

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 24

Nobu's Tempura image

Steps:

Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.
In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.
Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.
In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.
Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.

Ingredients

1/2 red onion, halved, thinly sliced, and kept in cold water
1/2 cup fresh cilantro leaves
3 jalapenos, thinly sliced crosswise into rounds
1 large egg, chilled
3/4 cup ice water
1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
Coarse salt and freshly ground black pepper, for serving
2 tablespoons freshly squeezed lemon juice, for serving
2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving
1/2 cup plus 2 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons freshly squeezed lemon juice
6 tablespoons sugar
2 1/2 teaspoons sea salt
3/4-inch square piece konbu
Vegetable oil, for frying
All-purpose flour, for dredging
3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)
1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno
1 cup Nobu's Dashi
1/4 cup soy sauce
1/4 cup mirin
Grated daikon, for serving
Minced ginger, for serving

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Steep in the refrigerator overnight (minimum), for several days, or for up to a week. Some restaurants steep for a month, especially if you make a big batch.
After steeping, drain over a sieve to get rid of katsuobushi and kombu. You can use leftover kombu and katsuobushi to make homemade furikake (Japanese rice seasoning).

Nobus Ponzu Recipes

PONZU

OYSTERS WITH NOBU'S THREE SALSAS

NOBU'S PONZU

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

NOBU'S TEMPURA

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

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