Bluefin Otoro Recipe

Temperature & Slice

Remove the otoro from refrigeration 10–15 minutes before service so it approaches cellar temperature (not warm). Pat dry with paper towel to remove surface moisture.

Using a very sharp, chilled sashimi knife, trim any connective tissue. Cut the otoro into 8 portions (about 1 oz each) or into 8 thin slices (about 1/4" thick), depending on presentation. Keep pieces uniform for even flavor and plating.

Lightly season both sides of each piece with a light pinch of sea salt (about 1/8 tsp distributed) and a very small dusting of white pepper. Brush one side lightly with neutral oil to give a glossy finish and help carry the dressing.

In a small bowl, combine 3 tbsp barrel-aged soy sauce, 1 tbsp low-sodium light soy, 1 tbsp mirin, 1/2 tbsp rice vinegar, 1 tsp neutral oil, 1/2 tsp grated fresh ginger, 1/4 tsp sugar, and 1 tsp finely minced shallot.

Whisk until sugar dissolves and the shallot and ginger are evenly distributed. Taste and adjust: if too salty, add 1/2 tsp water or an extra 1/2 tsp mirin; if too sharp, add another 1/4 tsp sugar. Let the dressing rest 5 minutes to marry flavors, then strain if you prefer a silkier finish (optional).

To plate, arrange the 8 otoro pieces evenly on chilled plates, oil-side down if brushed. Spoon or lightly brush about 1/2 tsp of the barrel-aged soy dressing over each piece (total dressing used approx. 4 tbsp). Avoid drowning—use a light glaze.

Place approximately 1/8 tsp Kaluga caviar on top of each piece (total ~1 tsp). If serving in slices, place a small dollop at the center of each slice.

Scatter microgreens artistically around or atop the fish (about 1/2 tsp microgreens per piece). Sprinkle the sliced chives evenly and finish with a faint dusting of yuzu zest and a few toasted sesame seeds if desired.

Serve immediately with chilled sake or dry white wine. Note: ensure caviar remains chilled until the moment of plating; keep cold on an ice bed until use.