Friday, July 17, 2009


Another recipe from "Nobu Now" cookbook. Yes, it's another roll! check Here for the explaination if you don't already know why i've been making Japanese fares and why. This was one of our Sunday menu.

Recipe from Nobu Now Cookbook P. 36

Serves :2
½ sheet Shiroita Konbu kelp ( 5x8 inch) *
2 ounces boneless skinless salmon fillet
2 large shiso leaves
1 garlic clove, cut into 6 thin slices
1 stick yamagobo root, rolled and cut into slices about ½ inch thick.
½ ounce scallions chopped
daikon for garnish *2 T ponzu
1 head of an edible flower *

2 T rice vinegar
6 T granulated sugar
2 ½ t sea salt
4 T soy sauce
8 T rice vinegar
2 T lemon juice
¾ inch square piece of konbu

1. Make the ama-zu by putting all the ingredients in a pan and warming through gently until the sugar dissolves. *
2. Prepare the kelp: heat the ama-zu in a pan until it is just about to boil (it should not reach boiling point), then add the kelp. Simmer gently for 1 minute, remove the pan from the heat and leave it to cool at room temperature. *3. Peel off the skin of the salmon and cut the flesh into 6 thin slices about 1/8 inch thick.

4. Drain the kelp well and spread it out on a sheet of plastic wrap.* Place 4 salmon slices side by side and then the other slices across them side by side.

5. Over the salmon slices, arrange the 2 large shiso leaves, the slices of garlic, yamagobo and scallions. Roll up the kelp tightly into a cylinder.

6. Cut the roll across into 6 pieces and arrange them on a serving dish with daikon garnish in the middle. Pour some ponzu around the pieces and place the flower on the daikon.

Ponzu sauce – are available at Japanese/Asian markets.

yamagobo root - pickled burdock

Shiroita Kelp is the ingredient i had to substitute. Noble Fish didn't have this kind of kelp so i opted to buy Soy Wrap w/c to me is the closest to the kelp and i get to try something new as well.

***I skipped some steps since i didn't have the kelp.

This is like a very thin crepe. It comes w/ 5 different flavors.

Sashimi/Sushi Grade fish should be used for this particular dish.

Shiso Leaves

Yamagobo (Picled Burdock)

Place salmon slices side by side. Over the salmon slices, arrange 2 shiso leaves, slices of garlic, yamagobo and scallions (i used chives). Roll up tightly into a cylinder.

Cut into pieces and arrange them on serving dish w/ some garnish. Daikon should have been a garnish for this but forgot to buy one so i garnished it w/ my cherry tomato. Pour some ponzu.

It was okay but will not be doing this again. I didn't like the pickled burdock (yamagobo). But the soy wrap, i will definitely be using them again great alternative for nori wrap. (Wink, Wink to Tina)

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