📝 About This Recipe
Indulge in the crown jewel of Japanese cuisine: Otoro, the prized fatty underbelly of the Bluefin tuna. This dish celebrates the incredible marbling that allows the fish to melt instantly on the tongue, releasing a rich, buttery sweetness. By utilizing traditional knife techniques and minimalist garnishes, we elevate this premium ingredient into a sublime sensory experience that defines luxury.
🥗 Ingredients
The Fish
- 250 grams Bluefin Tuna Otoro (Saku block) (Sashimi grade, chilled to 3°C)
Aromatics and Garnishes
- 4 pieces Fresh Shiso Leaves (kept in ice water for crispness)
- 100 grams Daikon Radish (shredded into fine 'tsuma' threads)
- 2 inch piece Fresh Wasabi Root (grated on a sharkskin or fine ceramic grater)
- 1 pinch Benitade (Red Water Shield) (optional micro-herb for color)
- 2-3 pieces Edible Flowers (small petals like hanaho or viola)
Accoutrements
- 4 tablespoons Aged Soy Sauce (Shoyu) (preferably 2-year aged or 'Nikiri' soy)
- 20 grams Pickled Ginger (Gari) (to cleanse the palate)
- 1/2 teaspoon Toasted Sesame Seeds (optional for the daikon base)
👨🍳 Instructions
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1
Begin by preparing the 'tsuma' (daikon garnish). Peel the daikon and slice it into paper-thin sheets, then julienne into needle-thin threads. Soak these in ice water for 10 minutes to crisp them up, then drain and pat dry thoroughly.
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2
Prepare your serving platter. Place it in the refrigerator for 15 minutes before plating; a cold plate ensures the fat in the Toro doesn't begin to melt prematurely.
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3
Grate the fresh wasabi root in a circular motion on a fine grater. Let it sit for 2 minutes to allow the heat and aroma to develop, then gather it into a small, neat ball.
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4
Remove the Otoro saku (block) from the refrigerator. Use a clean lint-free cloth or paper towel to gently pat away any surface moisture. This ensures a clean cut and better texture.
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5
Position your Yanagiba (sashimi knife) at the far end of the fish block. Ensure your knife is razor-sharp to avoid bruising the delicate fat cells.
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6
Slice the Toro against the grain. Use one long, continuous pulling motion from the heel of the knife to the tip. Do not saw back and forth. Each slice should be approximately 1/2 cm (1/4 inch) thick.
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7
Aim for 6 to 8 uniform slices. As you cut each slice, gently lay it back or slightly overlapping the previous one to maintain its shape.
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8
Place a mound of the crisp daikon threads on the chilled plate to act as a 'pillow' for the fish.
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9
Lean two Shiso leaves against the daikon mound. The bright green provides a beautiful contrast to the pinkish-white marbling of the tuna.
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10
Carefully drape the Otoro slices over the Shiso and daikon. They should look like they are cascading down a small hill.
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11
Place the ball of wasabi and a small bundle of pickled ginger on the side of the plate.
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12
Garnish with benitade or edible flowers if using, and serve immediately with a small side dish of the aged soy sauce.
💡 Chef's Tips
Always slice Toro while it is very cold; the high fat content makes it soft and difficult to handle at room temperature. Invest in a high-quality Sashimi knife (Yanagiba) to achieve the 'glass-like' surface on the fish that defines professional sashimi. Never mix your wasabi into the soy sauce; instead, place a small dab of wasabi directly on the fish and then lightly dip the corner into the soy. If you cannot find fresh wasabi, look for 'Hon-Wasabi' in a tube, which contains real grated root rather than dyed horseradish.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Daiginjo Sake to cut through the richness of the fish fat. A light Japanese lager or a glass of chilled Chablis also complements the buttery profile beautifully. Serve as the first course of a multi-course Omakase-style dinner to appreciate the delicate flavor while the palate is fresh. Follow this dish with a light miso soup to cleanse the palate of the heavy fats.