From: Chef Nobu Matsuhisa, Nobu Restaurants. Yield: 3 servings. 1 red potato, very thinly sliced 1 yellow potato, very thinly sliced 1 russet potato, very thinly sliced 2 Tbsp. dry miso Dressing: 2 Tbsp. olive oil 1 Tbsp. yuzu juice Place potatoes in the ice water for a couple of minutes, and then rinse. Boil potatoes for 20 minutes until bright, and put them in ice water; drain. Place potatoes on plate, then pour on dressing. Sprinkle potatoes with dry miso on the serving ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.