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Ingredients
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Fish & finishing
Sauce & accompaniments
Optional sear (aburi) components
Method
Prep
Chill and equipment
Keep the otoro chilled until just before slicing. Use a very sharp long sashimi knife (yanagiba or very sharp chef's knife) and a clean, damp towel to wipe the blade between strokes. If you plan to aburi (lightly sear) have a culinary torch ready and a small brush or spray bottle for oil.
Slice shiso and prepare garnishes
Thinly slice shiso leaves, wash and dry microgreens. Lightly toast sesame seeds in a dry pan over low heat until fragrant, about 1 minute; set aside to cool.
Mix soy sauce, ponzu, grated ginger and wasabi in a small ramekin; adjust to taste and set aside.
Cutting the otoro
Pat the otoro dry with paper towels. Trim any sinew or discolored edges with a sharp knife. Leave the pieces in a single block if possible for cleaner slicing.
Slice the otoro into sashimi portions: aim for 10 pieces, each about 1/4"–3/8" (6–9 mm) thick and roughly 1.5"–2" (4–5 cm) long. Use a single smooth pull-through stroke with the knife, slicing away from you and wiping the blade between strokes to avoid crushing the fish.
Arrange slices on a chilled plate in a single layer or slightly overlapped with small gaps for garnishes.
Seasoning & finishing
Lightly brush each slice with a few drops (use the 0.5 tsp neutral oil) of oil to give a sheen and help any sear. If serving purely raw, skip the torching step.
Optional aburi (sear)
If you want slightly charred edges (aburi style), evenly brush a very small amount of grapeseed oil or rice bran oil on the surface of the slices. Using a culinary torch, move the flame steadily back and forth 2–3 inches above the fish until the surface is lightly caramelized — this should take 10–20 seconds per area depending on torch heat. Do not overcook; aim only for a thin seared surface while leaving interior raw and buttery.
Lightly season the slices with a pinch of sea salt and a tiny grind of white pepper. Drizzle or brush a small amount (about 1 tbs distributed among slices) of the soy/ponzu mixture over the otoro or serve the sauce on the side for dipping.
Sprinkle toasted sesame seeds and place a few thin shiso slices and microgreens on or beside the fish. Finish with a few drops of yuzu or lemon juice evenly over the slices (about 1 tbs total).
Plating & service
Serve immediately on a chilled plate. Provide small dipping dishes with the soy/ponzu mixture and a small dab of wasabi at the side. Eat each piece in one or two bites to appreciate the silky texture and rich flavor.
Leftover raw otoro should be consumed same day; store tightly wrapped in the coldest part of the refrigerator and use within 24 hours.