Masu Toro Aburi Recipe
Recipe information
Make Masu Toro Aburi in just 1h 30m. smoked ocean trout belly
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Ingredients
Ingredients
Directions
1. Prepare the Trout Belly
Pat the ocean trout belly dry with paper towels. Sprinkle salt and brown sugar evenly on both sides, followed by smoked paprika and lemon zest. Let it marinate in the refrigerator for at least 30 minutes.
2. Prepare the Smoking Setup
Soak the wood chips in water for at least 30 minutes. Drain before using. Prepare a smoker or grill for indirect heat.
3. Smoke the Trout Belly
Place the marinated trout belly on a wire rack over a tray. Add the soaked wood chips to the smoker or grill and heat to about 120-150°C (250-300°F). Smoke the trout belly for about 30-40 minutes, or until it is cooked through and has a nice smoky flavor.
4. Finish with Sauce
In a small bowl, mix soy sauce, mirin, and sesame oil. Drizzle this sauce over the smoked trout belly before serving.
5. Garnish
Slice the green onions finely and sprinkle over the smoked trout belly as a garnish.
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