NOBU INSPIRED RECIPES
NOWHO?Check out these delicious bites inspired by some of the top dishes in Malibu! I recently visited one of the most incredible restaurants in California and I have to say it was breathtaking. I was immediately taken back by the architecture, then as I approached the bar I was blown away by views of a crystal blue ocean and an infinite horizon ! I was so inspired by how meticulous each dish was , every piece of savory sashimi was like art to my taste buds.I fell in love with food a long time ago and Nobu sparked a fire in my heart once again. I am very pleased to bring a piece of Malibu to you and your loved ones. As always Enjoy.
-Ari
SPICY EDAMAME
RECIPE BY JUSTONECOOKBOOK.COM
INGREDIENTS
½ lb edamame (½ lb = 227g) (in shells, I used frozen edamame)
1 Tbsp neutral flavor oil (vegetable, canola, etc)
2 cloves garlic (minced)
2 tsp chili paste (Sambal Oelek) (add more chili paste if you prepare spicier taste)
1 Tbsp miso (I use awase miso).
DIRECTIONS
Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl.
Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add miso and mix all together for 1 minute.
Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately.
YELLOWTAIL SASHIMI WITH JALAPEÑO
RECIPE BY CITYCOOKIN.COM
INGREDIENTS
2.5 ounces sushi grade yellowtail
1 clove garlic*, finely minced or pureed
2 tablespoons yuzu juice* (or lemon juice)
1 tablespoon soy sauce
6 very thin slices of jalapeno* (less than 1/4 of 1 jalapeno)
Cilantro leaves for garnish
DIRECTIONS
Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen pop it in the freezer for 30 minutes if you’re having trouble).Spread garlic over a small plate, set aside.
Combine yuzu and soy, set aside.
Dip each slice of yellowtail in the garlic and arrange on serving plate. Don’t try to use all the garlic - there should just be a slight coating on each piece of fish.
Top each slice of fish with a slice of jalapeno.
Pour yuzu soy sauce over fish, garnish with cilantro leaves and serve immediately or chill until ready to serve.
ROCK SHRIMP
RECIPE BY CITYCOOKIN.COM
INGREDIENTS
FOR SAUCE
1 egg yolk
1/2 teaspoon sea salt
1 teaspoon rice vinegar
1/3 cup canola oil
2 teaspoons chili garlic sauce (strained)*
FOR TEMPURA BATTER
1 egg yolk
3/4 cup plus 1 tablespoon ice water
4/5 cup flour
FOR SHRIM TEMPURA
1 1/2 lbs rock shrimp (or large shrimp, peeled, deveined and cut into pieces)
vegetable oil
4 chives, chopped
1 lemon, juice
DIRECTIONS
Whisk together egg yolk, salt, and rice vinegar until well combined.
Working slowly while whisking, slowly drizzle oil into egg mixture and whisk until incorporated. Add just a little oil at a time until the mixture comes together and the oil emulsifies, then add more oil.
Once all oil has been incorporated and the mixture looks like mayonnaise (and it is!), stir in strained chili sauce. Set aside.
In a shallow bowl, mix together egg yolk, ice water, and flour until just combined. Mixture will be lumpy, but don’t over mix or you’ll risk a tough batter.
Heat at least 4 inches of vegetable oil in a heavy pot or fryer to 360 degrees.
One by one, dredge shrimp in batter and drop into oil. Fry 4 or 5 at a time (or more if you are using a large pot, being careful shrimp don’t stick together) until light golden, 2-4 minutes. Drain on paper towels and repeat until all shrimp have been fried.
While shrimp is still hot, coat with sauce and top with a little lemon juice.
Serve immediately topped with chives.
FINISH OFF WITH SOME GREEN TEA ICE CREAM !
