We made this sauce after reading the true Nobu recipe by Chef Matthew Hoyle found on the internet. We blended 2 jalapenos (including the seeds of one half), some high quality (we used pink Himalayan) salt, seasoned rice vinegar (apparently they use unseasoned but they use significantly more salt than we did), grape seed oil and one clove of garlic. We used less oil than the recipe called for and it came out amazingly delicious.
The sauce made a particularly tasty dressing for my salad as well which sparked Susannah to help herself to about half of my salad...I am learning to be a better sharer, which would be easier if the scavengers would have saved me some cauliflower. I did get a reasonable taste, what I would call a no thank you portion size, small compared to the mounds of it the kids ate.
Bottom line, if I can make it myself why should I cave in and bring kids to Nobu 57? Hmm...
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