Wednesday, July 15, 2009


I bought a new cookbook "Nobu Now" as a birthday gift to myself. As I peruse through the recipes, I see some familiar ingredients while some; I haven’t the slightest clue what those ingredients are. Some I’ve seen and heard but never ventured on using them nor tasted them.

Call it coincidence, Debbie, posted a blog on shiso leaves Cold-Smoked Herring Bouzushi (rod sushi)
and remembered Nobu had shiso on at least 6 of his recipes. I’ve seen shiso leaf graced my plate at fancy shmancy Japanese restaurant but thought it was just a garnish so I set it aside. Ever since Debbie posted her blog w/ shiso and Nobu had these in his recipes, I decided to give shiso a try.
I listed all the Japanese ingredients that I need for the recipes I planned on making and went to Noble Fish, a Japanese mini grocery store near my place. I got almost all the ingredients except for two. They didn’t have the Shiroita Kelp for the Salmon Kelp roll. I saw this colorful soy wrap and decided to use it instead of the kelp and pate’ brisque obviously I can’t buy them there but me being me I thought of experimenting, and used rice paper w/c I have in my pantry. I know, I know…I should have used egg roll wrapper or phyllo dough to substitute the pate’ brisque but hey, like I said I wanted to experiment and see if I could fry those rice papers.

Menu for that weekend were Shrimp Roll and Pam’s sushi for Saturday. Salmon Kelp Roll and a Debbie inspired shiso wrapped sushi for Sunday. Over all it was a success except for a few ingredients that I will not use on my next try.

I will be blogging all recipes separately so comeback and read all my new Japanese dishes. Okay?

Recipe from Nobu Now Cookbook p.57
Serves: 1
1 tiger prawn or large size shrimp
½ shitake mushroom
1 large shiso leaf
1 endive (chicory) leaf
1/ sheet pate brique or egg roll
a little yuzu kosho
2 T Maui Onion salsa
1 t caviar or fish roe (i used red onions)


1 3/4 ounces finally chopped Maui Onion (i used red onions)
1 3/4 ounces finely chopped tomato
3 T Ponzu
1 t orange juice (i added the zest)
1/2 t hot chili sauce
Mix all the ingredients together.

1. Remove the shell, head and tail of the shrimp. Cut into the back of the shrimp with a knife, devein and slice through the meat lengthwise.

2. Cut the mushroom into ¼ inch slices. Cut the shiso leaf in half and the endive leaf into four.
3. Place on the sheet of pate brique the halved shrimp pieces, alternating the heads and tails. Put the shitake pieces on top and sprinkle w/ the yuzu ppper. Spread the halved shiso leaves over them and fold each side of the pastry over the filling, then roll up away from you.

4. Heat the oil for deep frying to a temperature of 355 degrees F. Deep fry the roll until golden brown. Drain.

5. Spoon the onion salsa into a cocktail glass and place in it the endive leaf and then fried roll. Top with the caviar or fish roe and cilantro.

Nobu’s note:
Eat the first bite of the roll with the caviar/roe and then the second bite onwards with the salsa.

Shiso Leaf – There are both red and green shiso leaves. The red ones (akaijiso) are mainly used to color umeboshi and other pickles. The green leaves (aojiso) have many uses as a herb, tempura and garnish. Although it is called perilla or beefsteak plant in English, shiso is actually a member of the mint family. Shiso buds are also used as a condiment, garnish and, when very young, for tempura.

PONZU- a citrus and soy sauce dip

Yuzu Kosho – Available from Japanese markets, this commercial seasoning comprises green chili, yuzu rind and salt.

Yuzu – Japanese citron- is zestier than lemons and not as sweet. Yuzu also has a very potent fragrance. It is used for both its acidic juice and its aromatic rind. Yuzu juice is now available from Asian supermarkets.


Yuzo Kosho - green chili, Yuzu rind and salt.
Yuzu - Japanese Citron is zestier than lemons and not as sweet.

Shiso leaves. I'm glad i could buy this at the Japanese store nearby. Something new that we like.

Shiso leaves - They are both red and green. The green (aojiso) have many uses as a herb, tempura and garnish. Is also called perilla or beefsteak plant in English. Shiso is actually a member of the mint family. Shiso buds are also used as a condiment, garnish and when very young, for tempura.

Assemble shrimp in the middle lower part of the sheet. Arrange shiso leaves, mushrooms on top of the shrimps then spread a little of the yuzo kosho. Then fold and roll.

Folding and rolling is so simple.

Shrimp and Shitake Mushroom Rolls in a row

A knock off plating from Nobu Now. Original plating had caviar instead of fish roe.

Shrimp roll w/ Onion Salsa, Shitake Mushrooms, Fish Roe and Endives. The combination of all the ingredients were perfect.
We love, love these rolls but will not use the rice paper again for frying. It's crispy when you serve them right away but became soggy after few minutes. I would suggest to use thin egg roll wrapper or phyllo dough if you can't find pate' brisque.

Will definitely make this again! Yum!


  1. Knowing you I had to laugh and think to myself that these are just very fancy lumpia.

    What do you think of the Nobu book?

    Did you see the Nobu black cod recipe I guest blogged here?

  2. HI, Robert! HOw did you know? ha!ha! That's exactly what i said Japanese lumpia=;) I had to try them since this is one of his recipe that called for shiso. Have you tried has its own distinct flavor and surprisingly good. I can't compare it w/ any herb or veggies but all i can say.. it'll not be our last to use shiso.

    I love his book, it's worth the buy. It's sort of a fusion type of dishes. It's kind of east meets west. His photos are great, big enough for the readers to scrutinize the dish. He uses products w/ names that you've not heard of w/c is intimidating but not to fret coz he has extensive discription and definitions at the back of the book. Oh there are also some subtitution suggestions as well. As i told my daughter, i'm on a mission to try to make his recipes.
    I'll check on lisa's blog for your black cod. I've scrutinized on his black pepper crusted black caught my attention. The only problem here in my area, i can't get fresh fish like you do. If ever there is it's expensive..but again that won't deter me from trying Nobu's recipes. Thanks for visiting!