Otoro - Sashimi Recipe

Prepare fish

Keep the otoro chilled until just before slicing. Pat the surface dry gently with paper towels to remove excess moisture. Trim away any discolored edges, sinew, or bloodline using a very sharp knife to reveal clean pink fat marbling.

Portion

Cut the otoro into 8 equal sashimi pieces (~1 oz / 28 g each). Aim for slices about 2–3 inches (5–7 cm) long, 1/4 inch (6 mm) thick, and tapered slightly at the ends. Slice with a single smooth pull stroke of the knife toward you (or away, depending on your grip) to preserve texture — do not saw back and forth.

Season lightly

Arrange slices on a chilled serving plate in a single layer or slight overlap. Very lightly sprinkle each piece with a tiny pinch of sea salt (about 1/8 tsp distributed across 8 pieces) to enhance the fat's flavor. If using citrus, place a thin slice of lemon or sudachi beside selected pieces for optional squeezing.

Wasabi and soy

Place a small dollop of wasabi on the plate (or let diners add to their soy). Pour soy sauce into a small dipping dish. Note: traditional etiquette is to put a small dab of wasabi on the back of the slice or mix it sparingly into soy — avoid oversaturating the delicate otoro.

Garnish and serve

Garnish with a small shiso leaf or microgreens on the plate and a few slices of pickled ginger to cleanse the palate between bites. Serve immediately while the fish is cool and the fat is glossy and soft.

Keep knife and board very clean. Rinse and dry the knife between long cuts to maintain clean edges on slices. Use the paper towels to blot any excess moisture from both the fish and plate prior to serving. Chill the serving plate in the fridge or freezer for 10–15 minutes before plating to keep sashimi cool.