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Ingredients
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Toyosu Selection — Bluefin Otoro Sashimi
Method
Toyosu Selection — Bluefin Otoro Sashimi
- 1
Chill and prepare
Keep the otoro cold until ready to slice. Place the fish on a chilled cutting board or lay it on a tray over ice so it stays near refrigerator temperature; do not freeze. Arrange your knife, a clean cloth, and a small bowl of neutral oil (for lubricating the knife) at hand.
- 2
Trim the otoro
Using a very sharp, long sashimi or yanagi knife, trim away any thin outer membrane, brown spots, or discolored edges from the otoro. Remove any bloodline if present. Work with gentle long strokes to preserve the fatty marbling.
- 3
Portion and slice
Cut the trimmed otoro into 1/4 to 1/3-inch (6–8 mm) thick slices for sashimi (traditional nigiri slices) or slightly thicker if you prefer sashimi pieces. Aim for even rectangular slices about 1.5–2 inches long. Lubricate the knife lightly with the neutral oil between several slices to prevent sticking and protect the delicate texture.
- 4
Prepare accompaniments
Divide the julienned daikon onto chilled serving plates or a communal wooden sushi board. Place shiso leaves alongside the daikon. Spoon the pickled ginger into a small mound. Pour the soy sauce into a small dipping dish and place the fresh wasabi on the side or a small dollop on each serving, according to preference.
- 5
Plate the otoro
Lay the otoro slices over the bed of daikon or fan them in a single layer on the serving board to display the marbling. If serving individually, place two to three slices per person. Garnish sparingly with toasted sesame seeds and a few microgreens or finely sliced scallion for color and faint aroma. Place a shiso leaf beneath a couple of slices if desired.
- 6
Serve
Serve immediately while the fish is cool. Instruct diners to take a slice and dip lightly into the soy sauce — avoid soaking to preserve the delicate fat flavor. Add a tiny amount of wasabi to the slice if desired and cleanse the palate with pickled ginger between bites.
- 7
Storage notes
If not serving immediately, keep the sliced otoro covered and chilled in the coldest part of the refrigerator and consume within 6–8 hours for best texture and safety. Do not refreeze previously frozen sashimi-grade otoro once thawed.