📝 About This Recipe
Otoro, the prized underbelly of the Bluefin Tuna, is the ultimate expression of luxury in Japanese cuisine, celebrated for its intense marbling and melt-in-your-mouth texture. This recipe guides you through the delicate art of handling this 'wagyu of the sea,' balancing its rich, buttery fats with artisanal soy sauce and freshly grated wasabi. Mastering this dish requires respect for the ingredient, precise temperature control, and the patience to craft the perfect vinegared shari rice.
🥗 Ingredients
The Fish
- 300 grams Otoro (Fatty Bluefin Tuna) (Sashimi grade, chilled and sourced from a reputable fishmonger)
Sushi Rice (Shari)
- 1 cup Koshihikari Rice (Short-grain Japanese rice)
- 1.1 cups Filtered Water (For cooking the rice)
- 3 tablespoons Rice Vinegar (Preferably Akazu (red vinegar) for a deeper flavor)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Sea Salt (Fine grain)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
Accompaniments and Garnish
- 2 inches Fresh Wasabi Root (Grated on a sharkskin grater (orochi))
- 2 tablespoons Nikiri Shoyu (A blend of soy sauce, mirin, and dashi simmered and cooled)
- 1/4 cup Gari (Pickled Ginger) (Palate cleanser)
- 4 pieces Shiso Leaves (For plating)
- 1/2 cup Daikon Radish (Finely shredded into 'tsuma' threads)
👨🍳 Instructions
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1
Rinse the Koshihikari rice in a bowl of cold water, swirling gently. Drain and repeat 4-5 times until the water runs completely clear to remove excess starch.
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2
Let the rinsed rice sit in a fine-mesh strainer for 15 minutes to air dry, then place in a rice cooker with 1.1 cups of filtered water and the piece of kombu.
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3
While the rice cooks, prepare the sushi vinegar (sushi-zu) by whisking the rice vinegar, sugar, and salt in a small bowl until fully dissolved. Do not boil.
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4
Once the rice is cooked, remove the kombu. Transfer the hot rice to a 'hangiri' (wooden tub) or a large flat-bottomed bowl. Pour the vinegar mixture over the rice paddle and onto the rice.
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5
Using a slicing motion with the rice paddle, incorporate the vinegar without mashing the grains. Simultaneously fan the rice with a hand fan to cool it quickly, which gives the rice its characteristic shine.
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6
Cover the rice with a damp cloth and keep at room temperature. Never refrigerate sushi rice as it will harden the starch.
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7
Prepare the Otoro. Remove the fish from the refrigerator 10 minutes before slicing. Use a very sharp Yanagiba (sashimi knife) to trim any silver skin or tough connective tissue.
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8
For Sashimi: Slice the Otoro into rectangular blocks roughly 1 inch wide and 2 inches long, using a single long, pulling motion of the knife to prevent tearing the delicate fat.
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9
For Nigiri: Slice the tuna at a 45-degree angle into thin slices (neta) approximately 1/4 inch thick. Aim for slices that are roughly 3 inches long.
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10
Grate the fresh wasabi in a circular motion on a grater until you have a fine paste. Let it sit for 2 minutes to develop its heat and aroma.
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11
Assemble the Nigiri: Wet your hands with 'tezu' (a mix of water and vinegar). Take about 20g of rice and form a small oblong ball. Place a slice of Otoro in your left hand, dab a tiny amount of wasabi on the center, and press the rice ball onto it.
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12
Gently shape the nigiri using your fingers to ensure the fish drapes over the rice. The rice should be airy enough to fall apart in the mouth but firm enough to hold its shape.
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13
Lightly brush the top of the Otoro with Nikiri Shoyu using a pastry brush. This adds a savory depth that cuts through the fat.
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14
Arrange the Sashimi on a bed of shredded daikon and shiso leaves. Place the Nigiri alongside, ensuring they are spaced evenly.
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15
Serve immediately while the fish is cool and the rice is at slight body temperature for the perfect sensory contrast.
💡 Chef's Tips
Always use a 'pull-cut' technique with your knife; never saw through the fish or you will bruise the delicate fatty tissues. If you cannot find fresh wasabi root, use high-quality frozen grated wasabi rather than the powdered tubes which contain horseradish and mustard. Keep your hands moist with vinegar-water when handling rice to prevent sticking, but avoid getting the fish wet. The fat in Otoro melts at body temperature, so handle the fish as little as possible to prevent the oils from breaking down on your hands. Ensure your knife is razor-sharp; a dull blade will squeeze the precious oils out of the tuna instead of slicing through them.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Daiginjo Sake to balance the richness of the tuna fat. A warm cup of roasted green tea (Hojicha) provides a wonderful earthy contrast to the buttery finish. Serve with a side of lightly pickled cucumber (Sunomono) to cleanse the palate between bites. For an ultra-luxurious touch, top each piece of nigiri with a tiny mound of Osetra caviar or a sliver of Hokkaido Uni. Always provide a small dish of high-quality pickled ginger to refresh the taste buds.