Otoro Tartare W / Caviar Recipe

Prepare the fish

Keep the otoro well chilled. Trim any sinew or discolored edges and pat dry with paper towel. Using a sharp knife, cut the otoro into very small 1/8–1/4" dice for a silky texture. Place diced otoro in a chilled bowl.

Make seasoning

In a small bowl combine Yuasa white soy, neutral oil, lemon juice, toasted sesame oil, minced shallot, lemon zest (if using), and the measured salt and pepper. Whisk gently to emulsify — the oil will help coat the fish without overpowering the delicate flavor.

Dress the tartare

Pour the seasoning over the diced otoro and fold gently with a rubber spatula or spoon until evenly coated, being careful not to macerate the flesh. Taste and adjust: add another small pinch of salt or a drop more soy if needed. Fold in the thinly sliced chives at the end. Keep chilled while you prepare toast and plating.

Brown the butter: Place the unsalted butter in a small stainless steel or light-colored saucepan over medium heat. Swirl or stir frequently. The butter will melt, foam, then the milk solids will begin to brown and develop a nutty aroma; watch closely to avoid burning (about 3–4 minutes). Remove from heat as soon as you see light brown specks and a warm nutty smell. Set aside to cool slightly.

Toast the bread: While butter is browning, heat a skillet or grill pan over medium-high heat. Brush both sides of each bread slice lightly with a little of the brown butter. Toast the slices in the pan until crisp and golden, about 1–1½ minutes per side, pressing gently to ensure even contact. Alternatively, bake under a broiler, turning once. When finished, sprinkle a light pinch of fine sea salt on each toast.

Reserve remaining brown butter to finish the assembled tartare, if desired.

Portion the tartare: Use a 2–3 tablespoon ring mold or spoon to portion the dressed otoro onto each toast or onto chilled plates beside the toasts. If using toasts as a base, place about 2 tablespoons (or slightly less) of tartare on each toast so the fish sits lightly atop the bread.

Add caviar and garnishes: Place a small quenelle or spoonful (about 1/2 tablespoon total) of caviar on top of each tartare portion, or dot the caviar on the side for sharing. Sprinkle the extra minced chives and a few microgreens around or on top for color. Finish with a tiny drizzle of the reserved brown butter (or a drop of neutral oil) around the plate to add sheen and richness.

Serve immediately: Present the otoro tartare with the brown butter toasts while the toast is still crisp. Provide small spoons so diners can enjoy the caviar with each bite. Best eaten immediately to preserve texture and temperature.