노블 레시피

Unagi (eel) and Cucumber Salad (Unakyu Salad)

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Ingredients: 1 Unagi kabayaki 1 Cucumber 1 head of lettuce 10 Mini tomatoes 1/2 cups of sushi ginger gari (picked ginger) 2 tbsp sushi vinegar Sesame seeds Instructions: Cut lettuce into bite-size pieces and thinly slice cucumber. Halve the mini tomatoes and finely chop sushi ginger gari. Mix the sushi vinegar with the vegetables....
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Master the art of cutting Hamachi sashimi like a pro

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Ingredients: 1 Hamachi saku (sashimi quality) 1 Chef sashimi knife Instructions: Place the Hamachi saku on a cutting board and gently pat it dry with kitchen paper to remove excess moisture.. Identify the toro (fatty) portion by locating the belly side of the fish—this is where the most fat is concentrated, offering the richest...
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Miso Salmon with Purple Rice & Veggies

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Ingredients: 4-5 lb Fresh Atlantic Salmon Fillet 1 lb miso paste 4 oz sugar 1 oz soy sauce 6 oz sake 1 head of broccoli 1+1/2 cups of white rice 1/3 cup 16-grain rice Instructions: Slice salmon fillet. Mix miso, sugar, soy sauce, and sake into a marinade. Brush the salmon generously with the...
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Scallop over rice

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Ingredients: Scallop Rice Ikura Green onions Soy sauce Nori Instructions: Slice scallops in half. Sear the surface with a torch in a pan. Add warm rice to bowl and sprinkle torn nori. Top with scallops, ikura, and chopped green onions. Drizzle soy sauce to finish. Enjoy!
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Melon & Prosciutto Salad

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Ingredients: Crown melon Arugula Prosciutto Burrata cheese Pine nuts Instructions: Cut a melon in half, then divide one half into six slices. Remove the rind with a knife and set the rind aside for later decoration. Spread arugula across a serving plate. Wrap each melon slice with prosciutto. Arrange the wrapped melon slices on...
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