Seared Otoro Tuna (Aburi Toro) 炙りとろ

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  • Seared Tuna Sashimi on a plate with green onion.

    Have you tried otoro sushi (super fatty tuna belly sushi)? This well-marbled fatty tuna literary melts in your mouth like butter when prepared correctly. My husband and my favorite sushi restaurant always prepares otoro sushi in two ways for us, one regular and one seared and topped with yuzu extract. We had been thinking that we should prepare seared tuna on our own since we bought a culinary torch last year with attempt to make crème brûlée (but haven’t had a chance yet). We finally made it so I want to share how to prepare this super easy seared otoro with you today.

    Seared Tuna topped with green onion.
    Toro refers the lowest section of the tuna belly and there’s only a small portion per tuna so they are usually quite pricey. For this recipe we purchased the otoro from our local Japanese market for $59.99/lb. Typically toro is classified into otoro (super fatty tuna belly) and chutoro (medium fatty tuna belly). Compared to maguro (tuna sashimi), toro is usually much lighter in color due to the high fat content. Not all Japanese restaurants in the US actually offer authentic otoro. Quite a few times I’ve been to Japanese restaurants where they tried passing off albacore tuna as their toro sushi.

    I need to emphasize here that this won’t really work with regular tuna sashimi due to the low fat content. Make sure when you are ready to enjoy your otoro, take out from the fridge until it warms up close to room temperature. As it warms up, the fat liquefies and it was interesting see how they catch on fire when searing with a blow torch. Enjoy and have fun searing!

    Seared Tuna on a plate.

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    5 from 14 votes
    Seared Tuna
    Seared Tuna Sashimi (Aburi Toro)
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     
    Course: Appetizer, Main Course
    Author: Nami
    Ingredients
    • Sashimi-grade super Fatty Tuna Belly (Otoro)
    • Green onion/scallion (finely chopped)
    • Yuzu
    Instructions
    1. With a very sharp knife, slice sashimi into 3/8 inch slices. You don’t want it too thin or else the torch will cook through the entire slice.
      Seared Tuna 1
    2. Cover a plate with aluminum foil and place the sashimi slices on top. Start blowing torch until top is lightly brown. The goal is for lightly searing outside but still raw on the inside.
      Seared Tuna 2
    3. Serve on a plate and sprinkle with green onion. Dip in yuzu to eat.
    Recipe Notes

    Equipment you will need:

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

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