Name: 4 Charles Prime Ribs Otoro Tartare W/ Caviar Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz bluefin otoro (tuna belly), sashimi-grade; 1.5 tbs Yuasa white soy (or light/white soy sauce); 1 tbs brown butter (cooled, clarified); 0.5 tbs fresh lime juice; 0.5 tsp Japanese sesame oil; 1 tbs shallot, very finely minced; 1 tbs chives, finely sliced; 1 tsp freshly ground black pepper; 0.25 tsp sea salt; 0.5 tsp lemon zest (finely grated); 1 tbs good-quality sturgeon caviar (or substitute); 4 slices thin country-style or pain de mie slices (cut into 8 small rounds or rectangles); 2 tbs unsalted butter (for browning); 0.5 tsp neutral oil (optional, to stabilize butter while browning); 0.125 tsp flaky sea salt (for finishing); 8 pieces microgreens or dill sprigs; 8 pieces micro shiso or mitsuba (optional); 0.5 tsp neutral oil (grapeseed) for drizzle

Method

Otoro Tartare

Prepare fish

Keep the otoro cold. Using a very sharp knife, trim any sinew or discolored edges and remove skin if present. Cut the tuna into 1/8" dice (small, evenly sized cubes) for a silky tartare texture. Place diced otoro in a chilled bowl.

Mix dressing

In a small bowl, whisk together Yuasa white soy, cooled brown butter (see Brown Butter Toast section), lime juice, Japanese sesame oil, and lemon zest until combined. Taste and adjust balance: it should be savory with a hint of nuttiness and bright acidity.

Combine

Add minced shallot, finely sliced chives, sea salt, and freshly ground black pepper to the chilled tuna. Pour the dressing over the fish and gently fold with a rubber spatula 6–8 times to coat without bruising the flesh. Refrigerate for 5–7 minutes to let flavors marry but do not sit longer than 20 minutes to preserve texture.

Plate

Using a ring mold (2.5–3" diameter) or spooning, portion the tartare into 4 equal servings on chilled plates. Lightly press to form a neat tower about 1" high. Spoon 1/2 tbsp of caviar on top of each tartare just before serving. Drizzle a tiny amount (about 1/8 tsp) of neutral oil around the tartare for shine.

Brown Butter Toast

Brown the butter

In a small skillet over medium heat, add unsalted butter and optional 1/2 tsp neutral oil. Melt and continue cooking, swirling frequently, until butter foams, then turns golden-brown and gives a nutty aroma (about 3–4 minutes). Watch closely to avoid burning. Remove from heat and let cool slightly so it thickens but remains pourable.

Toast bread

Lightly toast the bread slices until just crisp but not overly browned. You can use a toaster or hot skillet. If using a skillet, toast 1–2 minutes per side over medium heat.

Finish toasts

Brush or lightly spoon the warm brown butter over the toasted bread rounds, coating evenly. Sprinkle each with a very small pinch of flaky sea salt while warm. Cut or shape toasts as needed so each tartare portion has two small toasts to accompany it.

Garnish & Finish

Place 1–2 microgreens or a small dill sprig on top of each caviar-topped tartare for color and aromatic lift. If using shiso or mitsuba, tuck a leaf between tartare and toast or place alongside. Finish with a very light grind of black pepper around the plate if desired.