Otoro sashimi with fresh wasabi
Bluefin Tuna (Otoro) · serves 2 · 20 minutes
Otoro is the fatty belly of the bluefin tuna, pale pink and marbled, and it melts at body temperature. Bluefin stocks are under pressure, so ask for farmed or certified fish.
Ingredients
200g sashimi-grade otoro
fresh wasabi
4 shiso leaves
shredded daikon
light soy sauce
flaky sea salt
Method
- 1
REST
Keep the fish refrigerated until 10 minutes before serving, then pat it dry. Use a long, very sharp knife.
- 2
GRATE
Grate the wasabi finely on a fine grater at the last moment. It loses its heat within minutes.
- 3
BED
Heap the daikon on each plate and lay a shiso leaf against it.
- 4
SLICE
Cut the fish in one pull of the knife into slices about 1cm thick, overlap them on the shiso and add a dab of wasabi.
Buy only sashimi-grade fish from a fishmonger who handles it for raw eating.
