Nobu Manila's Head Chef Michael de Jesus in Reggie’s Kitchen
This is a blast from the past that I believe is worth sharing...
In 2013, "washoku" or traditional Japanese food, was recognized for its cultural significance by United Nations and was added to their Intangible Cultural Heritage list, as a way of preserving its culinary artistry. With its aesthetically pleasing presentation and the use of fresh, high quality seasonal ingredients, it no wonder why Japanese fare remains one of the most popular cuisines in the world.
When I established Reggie's Eating Club in 2016, we were fortunate to savor world class culinary delights at Nobu; carefully prepared and executed by Executive Chef Michael de Jesus and Executive Sushi chef Kirika Oi.
For my group, the chefs prepared a special menu:
Tuna Tataki Dashi Jelly
Yellowtail Sashimi with Jalapeno Assorted Chef Sushi Selection
Rock Shrimp Tempura
Sous Vide Beef Short Ribs
The short ribs and the tuna were special creations for our visit. It was truly a privileged.
Needless to say, every dish served was a standout, in their own way. Each had a unique character to it, that played on the palate in different ways. While the fish and the beef remain memorable, as are many of Nobu's creations - their desserts, specifically their rendition of halo-halo, lingers on.
During our eating club sessions, the chefs of my chosen restaurant, teach my guests how to prepare a couple of their signature dishes.
The delicious dashi jelly that gave the tuna a spin, along with Nobu's signature Black Cod Miso and shortribs were demonstrated by Chef Michael.
The Black Cod was left to steep in Nobu Style Saikyo Miso. It paired excellently with the plumpness of the fish.
If you’re looking to expand your knowledge of how the delectable dishes of this famed restaurant are created, get a copy of “Nobu - The Cookbook." The recipe below was taken from the same book. Prepared as written guarantees cod, to taste just as you have it, in Nobu.
Nobu Style Saikyo Miso
¾ cup (150 ml ) sake
¾ cup (150 ml ) mirin
2 cups (450 g) white miso paste
1 ¼ cups (225 g) granulated sugar
1. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with a wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from the heat once the sugar is fully dissolved. Cool to room temperature.
Black Cod with Miso
4 Black Cod fillet, about ½ pound (230G) each
3 cups (800G) Nobu Style Saikyo Miso
1 stalk hajikami per serving
1. Pat the fillet thoroughly dry with paper towels. Slather the fish with Nobu Style Saikyo Miso and place in a nonreactive dish or bowl and cover lightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
2. Preheat the oven to 400 F (200 C, gas 6). Preheat the grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add few extra drops of Nobu-style Saikyo Miso to each plate.
Thank you dear Chef Michael de Jesus and my dearest Charisse Chudian for allowing me to share this recipe.
Level 1, Nobu North Tower, City of Dreams Manila
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