We continue down the nostalgic route. This evening one of Ubon and Nobu’s classics, awesome, oily and flavoursome new style sashimi.  I watched a quick video on youtube to remind myself the ratios of yuzu soy and the oils, sliced my salmon and got cracking. The only thing was, I made  waffles in the afternoon for myself and Iz, so I wasn’t exactly starving, shall we say. But still, enjoyed my solo dinner- Florian’s away at work, 4 dinners all by myself. 🙁

I sliced the salmon as thinly as I could, smeared with crushed garlic, a touch of julienne ginger on each slice, some chives and sesame seeds.  A drizzle of yuzu soy, which I made with 3 tbsps of soy to 1 of yuzu. Tasted yummy, so I proceeded. Some sunflower oil got heated up with a bit of sesame oil, until it was smoking and then the fish was seared with it, sizzled nicely on the plate and smelled most inviting. In the restaurant it used to have a cherry tomato tempura in the middle of the plate.

I had it on a bed of rice to soak up the oil a bit and make it more into a dinner than a starter. Very pleased with myself.  Thumbs up.