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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Ingredients
Slice the Bluefin Otoro
Using a sharp knife, carefully slice the Bluefin Otoro into thin sashimi-style pieces, about 1/2 cm thick. Arrange the slices on a chilled plate.
Prepare the Caviar
Spoon the caviar into a small bowl and set it aside for garnish.
Torched Preparation
Torch the Otoro
Using a culinary torch, gently sear the top of each slice of Bluefin Otoro for about 5-10 seconds until the surface is lightly charred and aromatic. Be careful not to overdo it; the goal is to enhance the flavor while keeping the texture soft.
Serving
Assemble the Dish
Sprinkle a pinch of sea salt over the torched Bluefin Otoro slices. Drizzle with soy sauce and add a small dollop of wasabi on the side. Top each slice with a small amount of caviar and a sprinkle of lemon zest.
Present the Dish
Serve the plated Bluefin Otoro Aburi immediately while the fish is warm, garnished with additional lemon zest if desired.
