Seared Tuna Sashimi (Aburi Toro)
Mouthwatering seared Otoro tuna recipe, super fatty tuna belly seared with blow torch, enjoy with yuzu extract and garnish with green onion. Print
- Sashimi-grade super Fatty Tuna Belly (Otoro)
- Green onion/scallion (finely chopped)
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.
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.
Serve on a plate and sprinkle with green onion. Dip in yuzu to eat.
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.