Tag: carpaccio

Nobu-Style Dry Miso Octopus Carpaccio

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

🐙 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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Watermelon Carpaccio, Blistered Shishito, Mitsuba, Lime

watermelon carpaccio
Watermelon Carpaccio

Blistered Shishito Peppers, Mitsuba, Tiny Watermelon Balls
Radish Sprouts, Pistachio, Feta, Lime Vinaigrette, Korean Red Chili Powder, Lime Zest

The namesake of the Venetian Renaissance painter known for his use of brilliant reds and whites, “Carpaccio” was the inspiration for this summer treat. Giuseppe Cipriani, owner of Harry’s Bar invented the dish in 1950, the year of the great Carpaccio exhibition in Venice. It was inspired by the Contessa Amalia Nani Mocenigo, a frequent customer at Harry’s Bar whose doctor had placed her on a diet forbidding cooked meat. The original dish was simply paper-thin sliced raw beef topped with a mustard sauce. In the 63 years since its invention, the culinary term “carpaccio” has come to mean almost any dish composed of thinly-sliced raw food spread out on a platter.

In a challenge to make an elegant watermelon dish, I turn to carpaccio… plus mitsuba, a Japanese herb with a fresh, wild, sweet flavor similar to angelica which adds the herbaceous note. Then smoky grilled shishito balance the cool crisp watermelon. Radish sprouts add a pungent peppery characteristic. Just a little bit of feta adds richness and saltiness, while roasted pistachios add that nutty character. Gochugaru (Korean red chili powder) brings the heat and lime adds the bright citrusy notes. Elegant Watermelon? It’s possible.

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