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Ingredients
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Toro-style Albacore (Bincho) Crudo
Method
Toro-style Albacore (Bincho) Crudo
- 1
Prepare the fish
Keep the albacore well chilled until ready. Using a very sharp knife, trim any sinew and silver skin from the loin. Pat the fish dry with paper towel. Slice the albacore crosswise into 1/8–1/4 inch (3–6 mm) thin slices for crudo presentation or into 1/2-inch (12 mm) cubes if you prefer a tartare-style bite. Arrange the slices or cubes on a chilled plate in a single layer with slight overlap.
- 2
Season the fish
Lightly sprinkle the kosher salt evenly over the fish so it lightly seasons the surface. Let sit 1 minute to draw out excess moisture, then gently blot any liquid with a paper towel. This brief salting firms the texture.
- 3
Make the dressing
In a small bowl combine the extra-virgin olive oil, binchotan-smoked soy sauce (or light soy), yuzu juice, mirin, and grated ginger. Whisk until emulsified. Taste and adjust: add up to 1/2 teaspoon more yuzu or a pinch more soy if you prefer brighter or saltier notes. The dressing should be balanced—citrus-acid forward with a subtle smoky soy undercurrent.
- 4
Finish and garnish
Drizzle about half of the dressing evenly over the arranged albacore. Sprinkle the thinly sliced white parts of the scallions over the fish, then scatter microgreens or torn shiso leaves and the thinly sliced cucumber/daikon if using. Finish with a light dusting of freshly ground black pepper and the toasted sesame seeds. Reserve the remaining dressing at the table to add more if desired.
- 5
Serve
Serve immediately while the fish is chilled. Provide small plates and chopsticks or forks. This dish is best enjoyed within 20 minutes of dressing to preserve texture and freshness.