NOBU Archives - Taste With The Eyes

Spicy Octopus Crispy Rice

The invention of spicy tuna on crispy rice is attributed to Katsuya Uechi, a renowned chef from Japan who later became well-known in Los Angeles. Chef Katsuya is credited with conceiving this dish for a diner who wasn’t particularly fond of sushi, at his eponymous restaurant, which first opened in 1997 in Los Angeles.

Spicy Octopus Crispy Rice

Nobu Matsuhisa is recognized with popularizing spicy tuna on crispy rice. While Katsuya Uechi is credited with the original concept, Chef Nobu played a significant role in bringing this dish to the global stage. Crispy rice with spicy tuna became one of the signature dishes at his restaurants worldwide.

Nobu Paris Las Vegas

Spicy Octopus Crispy Rice Recipe

Spicy Octopus Crispy Rice Here, inspired by Nobu’s “Crispy Rice with Spicy Tuna,” I make crispy rice cakes using an onigiri mold and top the crispy rice with slices of avocado, spicy octopus, and jalapeño for colorful appetizer. The combination of the crispy rice base and the spicy, creamy octopus creates a textural and flavorful contrast that makes it such a delightful bite.

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Nobu-Style Dry Miso Octopus Carpaccio

Nobu-Style Octopus Carpaccio
Dry Red Miso, Chives, Lemon Juice, Olive Oil

Dry Miso paired with lemon juice, olive oil, and snipped fresh chives results in an innovative 5-ingredient octopus carpaccio with that unmistakable Nobu touch. The dry miso adds texture, saltiness, and savory umami flavors to the dish.

Red miso paste is a fermented soybean paste with a deep, rich taste that anchors it as a cornerstone in Japanese cuisine. This miso undergoes a longer fermentation process, resulting in a darker hue and a more complex profile than white miso.

Red miso powder represents a creative twist on the traditional Japanese paste. This dehydrated gem captures the bold essence of classic red miso in a powder form, where it can be used in ways that a paste cannot.

Nobu-Style Dry Miso Octopus Carpaccio Recipe

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Octopus Carpaccio, Nobu-Style

🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad

The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.

Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!

Octopus Carpaccio, Nobu-Style

Octopus Carpaccio Recipe

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Crispy Skin Black Cod, Spinach Dashi

Here is a black cod dish inspired by Chef Nobu Matsuhisa, but probably not in the way one would think. The legendary chef’s arguably most popular recipe is Miso Marinated Black Cod. A preparation that is absolutely worth every accolade. We recently enjoyed his signature black cod fillet at Nobu Paris Las Vegas, along with several other incredible dishes.

But here, I am preparing Alaska black cod simply, sautéed with crispy skin. It is served over a complex broth inspired by Nobu’s cookbook Nobu West where he shares a soup made with watercress (or spinach), dashi, and soy milk.

Black cod’s silky-rich luxurious flesh and its contrasting crispy skin are complemented by the extraordinary broth where spinach brings bright earthy green flavor and color, dashi adds umami and hints of the sea, tamari for salty notes, soy milk for a light creaminess, and rice vinegar for acidity. Steamed white rice is served on the side, it is heavenly dipped in the spinach dashi. Micro watercress is a nod to Chef Nobu’s original recipe.

Crispy Skin Black Cod, Spinach Dashi

Nobu's Miso Black Cod @ Paris Las Vegas — Nobu’s Miso Black Cod @ Paris Las Vegas

Crispy Skin Black Cod, Spinach Dashi Recipe

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Black Cod over Fresh Fettuccine in Dashi Broth

Black Cod over Fresh Fettuccine

Black Cod over Fresh Fettuccine in Dashi Broth
Shiitake, Castelvetrano Olives, Fried Garlic, Chives

Here’s another excellent dish inspired by Nobu Matsuhisa, where he gives Japanese noodles in hot broth a Western twist by substituting Italian pasta.

Since there are but a few ingredients – where olives play a big role – choose super-tasty, buttery, meaty Castelvetrano olives. And the pasta has to be fresh, not dried, where the tender velvety texture is heavenly in the savory umami-rich dashi broth. Flavorful earthy shiitakes are wonderful in this dish, oyster or chanterelle mushrooms would work also, however common button mushrooms would be way too boring. Lastly, the star is black cod (aka sablefish), with its silky-rich luxurious flesh and its contrasting crispy skin.