From Nobuyuki Matsuhisa (Nobu)'s kitchen · Matsuhisa, Beverly Hills
shake · hot sauce
★ STARRED KITCHENJuniperdock Yellow Anticucho
From a starred kitchen & national award winner
Ratio
RICE VIN 30SOY SAUCE 10LEMON JUICE 5YUZU JUICE 5GRAPESEED OIL 15
Ingredients
- AJI AMARILLO20 g
- RICE VIN30 ml
- SOY SAUCE10 ml
- LEMON JUICE5 ml
- YUZU JUICE5 ml
- GRAPESEED OIL15 ml
Method
- Pour to the lines in order (bottom → top): RICE VIN, SOY SAUCE, LEMON JUICE, YUZU JUICE, GRAPESEED OIL.
- Add finishing notes: AJI AMARILLO.
- Cap the jar and shake until emulsified.
Provenance
Japanese chef (Nobu) known for Japanese–Peruvian Nikkei cooking; James Beard Who's Who with Michelin at Nobu restaurants worldwide. Original Matsuhisa in Beverly Hills launched the brand.
Originally published as Yellow Anticucho Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Nobu Now (cookbook reprint) (published as “Yellow Anticucho Sauce”). Full citation lives in Provenance.