Nobu Now Hardback - 2005

Excerpt

Minced Baby White Shrimp Skewers
This ensemble of white shrimp, scallop and fresh aonori laver is served with mayonnaise imbued with the refreshing flavor of fresh wasabi.


Shrimp Skewers
Serves 3

• 2.5 [2 and one-half] ounces raw shrimp

• 1.25 [one and one-quarter] ounces scallops in the shell

• .5 [one-half] ounce fresh aonori

• vegetable oil for deep-frying

• 4.25 [four and one-quarter] ounces mayonnaise

• .75 [three quarters] ounce fresh wasabi

• chives

• 2 sudachi citrus fruits (see "Tips")


1. Remove the heads, shell and tails from the shrimp (prawns); extract the scallops from their shells and remove the beard and innards. Cut the shrimp (prawns) and scallops into fairly small pieces, combining them on the board while chopping.

2. Mix the fresh aonori liver into the shrimp and scallops, and mold the mixture around 6-8 bamboo skewers.

3. Heat the oil for deep-frying to a temperature of 355°F and deep-fry the skewers for 2 minutes. Drain on paper towel.

4. Combine the mayonnaise with the freshly grated wasabi. Spoon this into a small glass pot and sprinkle the chives on top. Serve with the sudachi citrus fruits, cut into thick slices.


Mango Saké
Serves 12

• 1.8 quarts Hokusetsu sake (pure rice)

• 7 ounces sugar syrup

• 10.5 [ten and one-half] ounces mango flesh

• 3 tablespoons and 1 teaspoon mango syrup

• 10 drops ginger juice, squeezed from the root in a garlic press


1. Add a little Japanese sake to the syrup and fresh mango, put into a juicer and blend.

2. Add the mango syrup and ginger juice, then strain through a cloth. Add the remaining sake and store in the fridge.


Tips
This acidic fruit (Citrus sudachi) is a smaller relative of yuzu. It is used in the summer and autumn while still green for its tangy juice and aromatic zest. Sudachi is rarely available outside Japan and lemons can be used as a substitute.