Toro* Recipe
Make Toro* Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Toro (Fatty Tuna) Sashimi
Seasoning & Garnish
Optional Accompaniment — Ponzu Butter Drizzle
Method
Toro (Fatty Tuna) Sashimi
- 1
Chill and prepare knife
Refrigerate the toro for 15–20 minutes so it firms slightly (this makes cleaner slices). Ensure your slicing knife or sashimi knife is very sharp; run it under hot water and dry to help smooth slicing.
- 2
Trim toro
Using a sharp knife, trim away any bloodlines or connective tissue from the belly piece, leaving clean, even-colored flesh. Trim to a rectangular block about 1/2–3/4 inch thick if possible.
- 3
Slice toro
With the knife held at a slight angle, slice the toro into 1/4-inch to 3/8-inch thick sashimi pieces. Aim for 8 even pieces from 8 oz of toro. Use a single smooth motion per slice—do not saw back and forth.
- 4
Season lighty
Lay slices flat on a chilled serving plate. Lightly brush or dab each slice with the neutral oil (this enhances sheen and mouthfeel). Sprinkle a very light pinch of fine sea salt and a whisper of freshly ground black pepper over each piece—fatty tuna needs minimal seasoning.
Seasoning & Garnish
- 5
Prepare dipping and garnishes
Pour soy sauce into a small dipping bowl. Place wasabi, pickled ginger, microgreens, negi (or chives), and toasted sesame seeds in small separate piles or atop the toro plate for diners to add as desired. Grate yuzu or lemon zest over the microgreens or directly over the toro just before serving.
- 6
Arrange sashimi
Fan the toro slices slightly on the plate or arrange in two neat rows. Tuck a small mound of microgreens at one side and scatter the thin negi/chives over the fish. Add pickled ginger on the side.
- 7
Final touches
If using, lightly sprinkle the toasted sesame seeds over the toro and microgreens. Offer the soy sauce and a small dab of wasabi at the side; guests may blend a little wasabi into soy for dipping.
Optional Accompaniment — Ponzu Butter Drizzle
- 8
Make quick ponzu butter
In a small heatproof bowl, microwave the butter for about 10–12 seconds until softened but not fully melted. Stir in the ponzu and (if using) the grated garlic until combined and smooth. Spoon a few drops (about 1/2 tsp per slice total) lightly over the toro or serve on the side. The citrusy umami of ponzu with butter complements the rich toro without overpowering it.