Nōhri 8 Recipe

Wash cucumber, pat dry and thinly slice on a bias into rounds or ribbons using a mandoline or knife.

Place slices in a bowl, sprinkle with 1/2 tsp salt and toss. Let sit 5–8 minutes to draw moisture, then gently squeeze out excess liquid.

Mix rice vinegar and sugar until dissolved. Toss cucumber with dressing and toasted sesame seeds. Chill until serving.

Warm dashi in a saucepan over medium heat until just below simmer. Do not boil aggressively.

In a small bowl, dissolve white miso with a little warm dashi to make a smooth slurry, then whisk back into the pan. Add mirin and soy sauce; taste and adjust for a gentle umami seasoning.

Slice halibut thinly (sashimi-style) and briefly poach slices in the warm miso broth for 20–30 seconds until opaque but still tender.

Ladle soup into small bowls, arrange halibut slices on top, and finish with sliced scallion. Serve immediately.

Pat scallops dry with paper towel. If large, slice scallops horizontally into medallions to serve 4 pieces total.

Place scallops on a chilled plate, sprinkle with flaky sea salt and a few drops of yuzu or lemon juice.

Drizzle 2 tsp of a simple soy-sesame dressing (1/2 tsp soy, 1/4 tsp sesame oil, a drop of mirin) over scallops. Garnish with microgreens or mitsuba and serve.

Combine picked crab meat in a bowl with rice koji, Japanese mayonnaise, light soy sauce, lemon zest, and snipped chives. Fold gently to keep lumps intact.

Taste and adjust: add a little more koji for sweetness/umami or a touch more mayo for creaminess. Chill briefly to marry flavors, then portion onto a small plate or onto nori cups for serving.

Arrange hamachi slices on a tray. Lightly brush with the 1 tsp soy sauce and dot with a thin smear of yuzu kosho or grated ginger.

Using a culinary torch, sear the surface of each slice until just aburi (scorched) and aromatic. Alternatively, heat a nonstick pan with 1 tsp neutral oil until almost smoking and quickly sear the surface for 3–6 seconds per side, then remove.

Finish with a sprinkle of furikake or toasted sesame and serve immediately so the fish remains tender with a smoky edge.

Dice salmon into uniform small cubes. In a bowl, mix salmon with Sriracha (or tobanjan), Japanese mayonnaise, sesame oil, and sliced scallion until evenly coated.

Adjust heat to taste with additional Sriracha. Keep chilled until plating. Serve atop rice, in a small bowl, or as a bite on crispy rice or cucumber rounds.

Dice tuna into small uniform cubes. Combine tuna with gochujang (or tobanjan), Japanese mayonnaise, soy sauce, and scallion. Mix gently to avoid breaking up texture.

Taste and balance heat/salt—add a touch more soy if needed. Chill briefly and portion for serving.

In a bowl, whisk eggs gently (avoid whipping in air). Warm dashi slightly and add mirin, soy sauce and salt; combine with eggs and strain mixture through a fine sieve into a measuring cup to ensure a silky custard.

Divide optional fillings (shiitake slices or small dice of cooked chicken) into two small ramekins or cups. Pour the egg-dashi mixture over the fillings, covering but not overfilling the cups.

Cover each cup with foil or a lid. Steam gently over a simmer (not rolling boil) for 12–15 minutes until custard is set but still jiggles slightly in the center. Alternatively, bake in a water bath in a 160°C (320°F) oven for 15–18 minutes.

Remove, garnish with mitsuba or parsley, and serve warm.