Seared Tuna Sashimi (Aburi Toro)

Langkah-langkah

1. With a very sharp knife, slice the sashimi-grade super fatty tuna belly (otoro) into thin slices roughly ¼ inch (6 mm) thick. For detailed instructions, please see my guide on how to slice sashimi. You don’t want it too thin or else the torch will cook through the entire slice.
2. Cover a plate with aluminum foil and place the sashimi slices on top. Sear the sashimi with a culinary blow torch until the top surface is lightly brown. The goal is to lightly sear the outside while keeping it raw on the inside.
3. Serve on a plate and sprinkle with sliced green onion/scallion. Dip in yuzu juice (extract) to enjoy!
4. Sashimi-grade fish must be refrigerated at all times and consumed within 24 hours.