Nobu-Style Ginger Dressing (Matsuhisa Dressing)
Nobu Matsuhisa’s legendary restaurant dressing — part of his “new-style sashimi” technique. Reflects his Peruvian-Japanese fusion philosophy. From Nobu: The Cookbook.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Fresh ginger, peeled and finely grated | 40 g |
| Soy sauce (koikuchi) | 75 ml |
| Rice vinegar | 50 ml |
| Toasted sesame oil | 25 ml |
| Neutral oil (grapeseed) | 40 ml |
| Mirin | 15 ml |
| Sugar | 5 g |
| Lime juice, fresh | 10 ml |
| Garlic, finely grated | 3 g |
Method
- Grate ginger finely using a microplane. Include juice.
- Combine soy sauce, rice vinegar, mirin, sugar, and lime juice. Whisk until sugar dissolves.
- Add grated ginger and garlic.
- Slowly whisk in sesame oil and neutral oil until lightly emulsified. Rest 15 min.
Notes
For “new-style sashimi”: dress sliced sashimi, top with sliced jalapeño and micro-herbs, finish with a drizzle of smoking-hot sesame oil tableside. Doubles as a brilliant fish/chicken marinade.
Pairs with: Sashimi, cold soba, chilled seafood.
Sources:
- Nobu: The Cookbook by Nobu Matsuhisa (Kodansha)