Print this page

World-Acclaimed Chef Nobu Matsuhisa Squid Pasta with Light Garlic Sauce Recipe

|  
(0 votes)
World-Acclaimed Chef Nobu Matsuhisa Squid Pasta with Light Garlic Sauce Recipe

World-Acclaimed Chef Nobu Matsuhisa

Squid Pasta with Light Garlic Sauce Recipe

INGREDIENTS

• 4 broccoli florets cut into bite-sized pieces • 120 g / 41⁄2 oz cuttlefish or squid tubes • 4 teaspoons butter • 1 clove garlic, thinly sliced • 4 shiitake mushrooms, stems removed • 6 spears of asparagus cut into 2-inch pieces • 3 tablespoons sake • 2 tablespoons soy sauce • Sea salt • Black pepper • Shichimi togarashi powder (optional)

METHOD

1 Boil the broccoli for 90 seconds in a small pot of boiling water with a pinch of sea salt. Drain the broccoli with a colander and then plunge it into iced water and drain.

2 Pat the cuttlefish/squid dry with paper towels. Cut it into two-inch wide strips. Use a knife to make deep vertical incisions down the length of each strip along the grain and close together. When the cuttlefish/squid cooks and curls, the incisions will give it a conchiglie-like appearance. After the cuttlefish/squid is cooked, cut it parallel to the incisions into half-inch wide strips. Sprinkle with a little sea salt and black pepper.

3 Heat a frying pan over medium heat. Add the butter and sauté the garlic slices. When the aroma of the garlic has been released, turn the heat up to high, add the shiitake mushrooms and fry lightly. Add the cuttlefish, asparagus and broccoli in that order. Season with a bit of sea salt and black pepper.

4 When the cuttlefish/squid is about 70% cooked (the surface should turn opaque), add the sake and soy sauce in a swirling motion just before turning off the heat. Mix the contents of the pan to distribute the sauce evenly. Top it with shichimi togarashi powder if you have it.

TIPS FROM OUR CHEFS

If you can’t fifind fresh cuttlefifish or squid, you can substitute them with frozen ones. Allow it to thaw completely, then rinse and pat dry with a paper towel before slicing. You can also replace shiitake mushrooms with mixed mushrooms or any mushrooms you have.

tj

The complete article can be found in Issue #282 of the Tokyo Journal.

Written By:

Nobu Matsuhisa

Nobuyuki Matsuhisa, known as “Nobu,” is the critically acclaimed chef and owner of the Nobu and Matsuhisa restaurant chains, which have received rave reviews from such publications as The New York Times, Zagat Survey, and Michelin Guide. Chef Nobu has 41 Nobu Restaurants, 11 Matsuhisa Restaurants, and 10 Nobu Hotels in 48 different cities around the world, spanning six continents.

Born in Saitama, Japan, Nobu apprenticed at a popular sushi bar in Tokyo before opening his own sushi bar in Peru. After three years in Peru, Nobu moved to Argentina, then back home to Japan, followed by Alaska, and finally Los Angeles. In 1987, Nobu opened Matsuhisa in Beverly Hills, California, which attracted both food lovers and celebrities, including actor and director Robert De Niro. De Niro and Nobu teamed up with restaurateur Drew Nieporent to jointly open the first Nobu Restaurant in New York City in 1994.

In addition to the numerous accolades received by his restaurants, some of Nobu’s personal honors from the culinary community include: America’s 10 Best New Chefs by Food and Wine Magazine (1989); Southern California’s Rising Stars by Los Angeles Times Magazine (1998); induction into Who’s Who of Food and Beverage in America by the James Beard Foundation (2002); nomination for Outstanding Chef by the James Beard Foundation (1997, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006); Ministry of Agriculture, Forestry and Fisheries Award in Japan (2007); one of the 11 Most Influential Chefs of the Decade by Madrid Fusion (2009); and Peru Tourism’s Goodwill Ambassador Award (2010).

In 2014, Nobu released his Japanese autobiography, The Smiling Faces of My Guests Mean Everything, which was translated into English and published in 2017 as Nobu: A Memoir.



Latest from Nobu Matsuhisa