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Ingredients
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Main Ingredient
Seasoning
Garnish
Method
Preparation of Otoro
- 1
Slice the Otoro
Using a sharp knife, slice the Otoro into thin pieces, about 1/4 inch (0.6 cm) thick. Ensure the knife is clean and ideally slightly warmed to get smooth cuts.
- 2
Arrange the slices
Place the sliced Otoro on a serving plate, ensuring they are arranged neatly and not overlapping.
Seasoning the Fish
- 3
Sprinkle the Sea Salt
Evenly sprinkle the sea salt over the sliced Otoro, allowing it to enhance the natural flavors of the fish.
- 4
Prepare Soy Sauce
In a small bowl, pour the soy sauce. This will be used for dipping the Otoro.
- 5
Prepare Wasabi
Place a small amount of wasabi on the side of the plate or in a small dish for dipping, allowing guests to add it to their preference.
Torching the Otoro
- 6
Garnishing
- 7
Add Garnish
Top the torched Otoro with microgreens or edible flowers for a fresh presentation. Finish with a sprinkle of lemon zest for added flavor.
