Chutoro - Sashimi Recipe

Name: Tanuki River Landings Chutoro - Sashimi Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz chutoro (medium-fatty bluefin tuna), sashimi-grade; 1 tsp kosher salt; 1 tbs rice vinegar; 1 tsp wasabi (real or prepared); 2 tbs pickled ginger (gari); 0.5 each fresh lemon (optional); 4 tbs soy sauce (shoyu), low-sodium preferred; 2 tbs ponzu (optional alternative to soy); 6 each microgreens or shiso leaves; 1 tsp toasted sesame seeds (white or black)

Inspired by Tanuki River Landing

Time20m

Serves2

Medium-fatty Bluefin Tuna

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Ingredients

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Sashimi

8 oz chutoro (medium-fatty bluefin tuna), sashimi-grade

1 tsp kosher salt

1 tbs Rice vinegar

1 tsp wasabi (real or prepared)

2 tbs pickled ginger (gari)

1/2 each fresh lemon (optional)

Accompaniments & Garnish

4 tbs soy sauce (shoyu), low-sodium preferred

2 tbs ponzu (optional alternative to soy)

6 each microgreens or shiso leaves

1 tsp toasted sesame seeds (white or black)

Method

Sashimi

Inspect and chill

Keep chutoro refrigerated until ready. Inspect for any discoloration or strong odor—fresh sashimi should smell clean and ocean-like.

Trim and portion

Using a very sharp, long-bladed knife (sashimi or yanagiba preferred), trim away any silver skin, bloodline, or connective tissue from the chutoro. Cut the fish into pieces approximately 1/4–1/2 inch (6–12 mm) thick, 1–1.5 inches (2.5–4 cm) wide and 2–3 inches (5–7.5 cm) long. Aim for 8 ounces total yielding about 10–12 slices depending on size.

Season lightly

Arrange slices on a chilled plate or board in a single layer. Sprinkle kosher salt very lightly over the pieces to enhance flavor. Optionally brush each slice with a few drops of rice vinegar to brighten the taste. Let rest chilled for 2–3 minutes—do not marinate.

Finish and serve

Transfer slices to a serving plate with slight spacing. If using lemon, squeeze a few drops over 2–3 slices for guests who want citrus. Place a small dollop (about 1/8 tsp) of wasabi beside each portion or on a shared plate. Garnish with microgreens or a shiso leaf and a light sprinkle of toasted sesame seeds over a few pieces.

Accompaniments & Garnish

Provide soy sauce and/or ponzu in small dipping dishes. Keep pickled ginger (gari) on the side to cleanse the palate between bites. For a restaurant-style presentation, offer 1/2 tbs soy per diner and 1 tbs pickled ginger per two diners.