Flamed Otoro Recipe

Prep the fish

Keep the otoro chilled until ready. Using a very sharp sashimi knife, trim any sinew and silver skin. Cut the otoro into 8–12 slices depending on presentation: for sashimi, aim for 1/4–3/8-inch thick slices; for nigiri, cut into 8 pieces about 1.5–2 oz each.

Season lightly

Place slices on a chilled plate. Sprinkle kosher salt and a light dusting of freshly ground black pepper evenly over the flesh. Let sit at cool room temperature (or in refrigerator for 5 minutes) while you prepare the sauce and torch.

Prepare garnishes

Arrange microgreens, sliced scallions, pickled ginger and toasted sesame seeds on the serving platter or alongside individual portions so each bite will have access to garnishes.

Make the finishing sauce

In a small bowl combine soy sauce, mirin, sake, yuzu juice and grated ginger. Stir until mirin is incorporated. Taste and adjust: it should be balanced—salty with a touch of sweet-acid. Whisk in wasabi paste until smooth. Keep the sauce beside the torching station for quick finishing.

Oil the surface

Lightly brush or flick a scant amount (about 1 tsp across all pieces) of neutral oil over the top of the otoro slices. The oil helps with even browning and protects delicate flesh from burning.

Flame the otoro

Using a culinary blowtorch held about 4–6 inches from the fish, apply an even, sweeping flame across each piece for 3–7 seconds until the surface just begins to brown and the fat renders slightly. Rotate to hit all areas evenly. For nigiri, torch the fish after it is placed on the rice. Do not hold the torch in one spot—keep it moving to avoid charring.

Finish and dress

Immediately after torching, lightly brush or spoon a small amount of the finishing sauce over each piece (about 1/2 tsp per slice). Sprinkle toasted sesame seeds and sliced scallion over the torched surface. Add a microgreen or two and a small piece of pickled ginger to each portion. If serving nigiri, optionally wrap a thin strip of nori around the center to secure the fish to the rice.

Serve suggestions

Serve flamed otoro immediately while warm on the surface. Offer additional finishing sauce and wasabi at the table. If using rice, portion 1–2 tablespoon mounds of sushi rice per piece of nigiri and press gently before topping with torched otoro. Provide small dishes of soy and pickled ginger alongside.

Safety note: Use the blowtorch in a well-ventilated area, away from flammable materials. Keep a damp cloth nearby and never leave the torch unattended.