Best 3 Matsuhisa Dressing Recipes

Welcome to the world of Matzuhisa Dressing, a versatile and flavorful sauce that complements a wide variety of dishes, from salads to grilled meats and seafood. Created by world-renowned chef Nobu Matsuhisa, this unique dressing blends the umami richness of Japanese cuisine with the vibrant flavors of Peruvian ingredients, resulting in a harmonious balance of sweet, sour, and savory notes. In this article, we present a collection of Matzuhisa Dressing recipes that cater to diverse dietary preferences and culinary styles. From the classic Matzuhisa Dressing, made with a combination of soy sauce, rice vinegar, sake, mirin, and sesame oil, to a vegan version that uses tamari and agave nectar as substitutes, our recipes offer something for every palate. Additionally, we explore variations that incorporate citrusy yuzu juice, creamy avocado, and spicy jalapeño, adding layers of complexity and depth to the dressing. Whether you're a seasoned chef or a home cook looking to elevate your dishes, these Matzuhisa Dressing recipes will guide you in creating a flavorful and memorable culinary experience.

Here are our top 3 tried and tested recipes!

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING

Bluefin Toro Sashimi Salad with Matsuhisa Dressing image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 15

Ingredients

10 ounces sushi-grade bluefini toro tuna
Sea Salt
Freshly ground black pepper
6 cups mixed baby greens
Matsuhisa Dressing, recipe follows
3/4 cup finely chopped Maui onion
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Preheat a grill or a broiler.
Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.

NOBU'S ASIAN MATSUHISA SALAD DRESSING

Nobu's Asian Matsuhisa Salad Dressing image

This comes from the world famous Nobu restaurant. There, they serve it over a lightly seared ahi-tuna over greens salad. However, I decided to just post the dressing on its own because it is SO good on SO many different salads. Have fun with it!

Provided by sofie-a-toast

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.

MATSUHISA DRESSING

Matsuhisa Dressing image

'This dressing was created to make sashimi more appealing and to satisfy my American customers' love of salad for lunch,' says Nobu Matsuhisa. 'Originally, I offered three dressings but this has proved the most enduring.'

Provided by English_Rose

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces onions, finely chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1 pinch fresh ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

Combine all the ingredients except the oils. When the salt is fully dissolved, add the oils.

Tips:

Use high-quality ingredients: Fresh and flavorful ingredients will make all the difference in your dressing.
Choose the right oil: A neutral oil like grapeseed or canola oil is best. Olive oil can also be used, but it can be overpowering.
Make sure your ingredients are at room temperature: This will help the dressing emulsify properly.
Don't over-blend the dressing: Over-blending can make the dressing thick and gloopy. Just blend until the ingredients are combined.
Taste the dressing and adjust the seasoning: Add more salt, pepper, or lemon juice to taste.
Use the dressing right away or store it in the refrigerator for later: The dressing can be stored in the refrigerator for up to a week.

Conclusion:

Matsuhisa dressing is a versatile and flavorful dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste. Whether you're looking for a light and refreshing dressing for a salad or a rich and creamy dressing for grilled meat or fish, Matsuhisa dressing is a great option.