Izakaya/Nobu Spinach Salad
Inspired by the clean, flavor-forward plates of Japanese izakayas and the refined elegance of Nobu-style cuisine, this spinach salad is a study in contrasts — crisp and soft, savory and bright. At first glance, it might seem simple: grilled shrimp, baby spinach, a citrusy yuzu dressing. But tucked inside are layers of umami and crunch that elevate it from everyday to extraordinary.
The real magic lies in the details. Leeks are flash-fried until they're golden and whisper-thin, adding an airy crispness to every bite. The shrimp are seared to just-done perfection, giving the salad protein without heaviness. And then there’s the dry red miso — crumbled overtop like a savory confetti — lending deep, fermented intensity. It’s one of those elegant tricks straight from a chef’s playbook, but easily replicated at home.
This is the kind of salad you serve when you want to surprise someone. It’s light yet complex, effortlessly refined yet easy to pull together. Pair it with chilled sake or a crisp white wine and it becomes the star of a minimalist dinner party — or just a treat-yourself weeknight indulgence.
The real magic lies in the details. Leeks are flash-fried until they're golden and whisper-thin, adding an airy crispness to every bite. The shrimp are seared to just-done perfection, giving the salad protein without heaviness. And then there’s the dry red miso — crumbled overtop like a savory confetti — lending deep, fermented intensity. It’s one of those elegant tricks straight from a chef’s playbook, but easily replicated at home.
This is the kind of salad you serve when you want to surprise someone. It’s light yet complex, effortlessly refined yet easy to pull together. Pair it with chilled sake or a crisp white wine and it becomes the star of a minimalist dinner party — or just a treat-yourself weeknight indulgence.
Ingredients
- 10 shrimp
- Salt and freshly ground pepper
- ⅔ cup (40g) sliced leeks
- Vegetable oil, for frying
- 8–10 oz (225–280g) baby spinach
- 2 tbsp extra virgin olive oil
- 1 tbsp yuzu juice
- 6 pinches freshly ground pepper
- 2 tbsp grated Parmesan cheese
- 2 tbsp dry red miso (see instructions below)
Instructions
- Season the shrimp with salt and pepper. Grill both sides until medium-rare. Set aside.
- Heat vegetable oil to 320°F (160°C). Deep-fry the leeks until golden and crisp. Drain on paper towels.
- In a large bowl, toss baby spinach with olive oil, yuzu juice, pepper, and Parmesan. Add the crispy leeks and mix gently.
- Just before serving, sprinkle with dry red miso so it stays crunchy. Serve with grilled shrimp on top.
Notes
To make dry red miso: Spread ⅔ cup (180g) cooking miso (red, white, or yellow) thinly on a nonstick baking mat. Let it air dry naturally for 1–2 days, or bake at 230°F (110°C) for 1–2 hours without browning. Crumble and store in an airtight container. Makes ~½ cup.
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