Best 3 Nobus Ponzu Recipes

Indulge in the exquisite flavors of Nobu's Ponzu, a versatile citrus-based sauce that adds a burst of freshness and umami to various dishes. Originating from Japan, ponzu is a staple condiment in Japanese cuisine, known for its delicate balance of salty, sweet, and sour notes. Nobu's Ponzu takes this classic sauce to new heights with its unique blend of premium ingredients, including fresh lemon, lime, and yuzu juices, along with rice vinegar, mirin, and kombu kelp. This harmonious combination creates a symphony of flavors that complements a wide range of dishes, from sashimi and sushi to grilled meats, vegetables, and salads. Discover the art of Japanese cuisine and elevate your culinary creations with Nobu's Ponzu, a versatile sauce that delights the senses and enhances any meal.

Recipes in the article:

1. Classic Nobu's Ponzu Sauce:
- Master the art of making the authentic Nobu's Ponzu sauce with this step-by-step recipe. Learn the perfect ratios of citrus juices, rice vinegar, mirin, and kombu kelp to achieve a balanced and flavorful sauce.

2. Nobu's Ponzu Dressing:
- Create a refreshing and tangy dressing for salads, grilled meats, or seafood with this simple yet delicious recipe. Combine Nobu's Ponzu sauce with extra virgin olive oil, sesame oil, and a touch of honey to create a flavorful marinade or dressing.

3. Nobu's Ponzu Sashimi:
- Experience the delicate flavors of sashimi enhanced by Nobu's Ponzu sauce. This recipe guides you through the process of preparing and slicing fresh fish, such as salmon, tuna, or yellowtail, and serving it with a drizzle of Nobu's Ponzu sauce and garnishes.

4. Nobu's Ponzu Steak:
- Elevate your steak game with Nobu's Ponzu sauce. Discover the art of marinating and grilling a succulent steak, then serving it with a generous drizzle of Nobu's Ponzu sauce. The citrusy and umami flavors of the sauce complement the richness of the steak, creating a tantalizing dish.

5. Nobu's Ponzu Vegetables:
- Transform ordinary vegetables into an extraordinary side dish with Nobu's Ponzu sauce. Learn how to grill or roast vegetables, such as asparagus, broccoli, or zucchini, to perfection, and then toss them in a flavorful combination of Nobu's Ponzu sauce, olive oil, and sesame seeds.

Let's cook with our recipes!

NOBU'S PONZU

Nobu's Ponzu image

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 4

Ingredients

4 tablespoons soy sauce
8 tablespoons rice vinegar
2 tablespoon lemon juice
1 (3/4-inch square) konbu

Steps:

Mix together soy sauce, rice vinegar, lemon juice, and konbu in a small bowl; let soak overnight. Strain.

OYSTERS WITH NOBU'S THREE SALSAS

Oysters with Nobu's Three Salsas image

Provided by Nobuyuki Matsuhisa

Categories Fruit Juice Ginger Onion Shellfish Tomato No-Cook Cocktail Party New Year's Eve Orange Oyster Jalapeño

Yield Makes 4 servings

Number Of Ingredients 28

Ingredients

For Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)
1/2 cup (60 g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10 g) finely chopped parsley leaves
For Maui Onion Salsa - Yields 2 1/4 cups (450 ml)
1 cup (100 g) finely chopped Maui onion
3/4 cup (150 g) finely chopped tomato
6 tablespoons Ponzu
2 teaspoons orange juice (freshly squeezed)
1 teaspoon hot chili sauce
For Jalapeño Salsa - Yields 1 3/4 cups (350 ml)
2 finely chopped jalapeños
1 1/4 cups (125 g) finely chopped onion
1 teaspoon sea salt
5 teaspoons extra virgin olive oil
5 tablespoons lemon juice
For Oysters
12 fresh oysters in the shell
4 tablespoons Matsuhisa Salsa
4 tablespoons Maui Onion Salsa
4 tablespoons Jalapeño Salsa
finely chopped chives for garnish

Steps:

Make Matsuhisa Salsa:
Combine all the ingredients. Add the parsley just before use.
Make Maui Onion Salsa:
Combine all ingredients.
Make Jalapeño Salsa:
Combine all ingredients.
Assemble oysters:
1. Remove the oysters from their shells and rinse under cold water. Drain.
2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa - i.e. four oysters per salsa.
3. Sprinkle the chives over the Maui Onion Salsa.

NOBU'S TEMPURA

Nobu's Tempura image

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 24

Ingredients

1/2 red onion, halved, thinly sliced, and kept in cold water
1/2 cup fresh cilantro leaves
3 jalapenos, thinly sliced crosswise into rounds
1 large egg, chilled
3/4 cup ice water
1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
Coarse salt and freshly ground black pepper, for serving
2 tablespoons freshly squeezed lemon juice, for serving
2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving
1/2 cup plus 2 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons freshly squeezed lemon juice
6 tablespoons sugar
2 1/2 teaspoons sea salt
3/4-inch square piece konbu
Vegetable oil, for frying
All-purpose flour, for dredging
3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)
1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno
1 cup Nobu's Dashi
1/4 cup soy sauce
1/4 cup mirin
Grated daikon, for serving
Minced ginger, for serving

Steps:

Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.
In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.
Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.
In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.
Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
Be precise with your measurements. Ponzu sauce is a delicate balance of flavors, so it's important to measure your ingredients accurately.
Taste the sauce as you go and adjust the seasonings to your liking. Ponzu sauce should be bright, tangy, and slightly sweet.
Store the sauce in a clean glass jar in the refrigerator for up to 2 weeks.

Conclusion:

Ponzu sauce is a versatile condiment that can be used in a variety of dishes. It's especially good with grilled fish and chicken, but it can also be used as a dipping sauce for dumplings, noodles, and vegetables. With its bright, tangy flavor, ponzu sauce is sure to add a touch of elegance to your next meal.