RECIPE: Morimoto’s Toro Tartare with Dashi Soy
Servings: 4 | Prep Time: 1 hour
This classic Morimoto sashimi dish focuses on freshness. Note: Keep tuna very cold until time to prepare and serve.
- 1/2 c. mirin
- 1 c. dashi stock (*Hon Dashi)
- 1/2 c. soy sauce
Boil mirin to cook off the alcohol. Prepare dashi stock per package directions and combine all ingredients. Cool.
- 4 oz. ‘ahi (center cut of the tuna)
- 4 oz. toro (tuna belly — if unavailable, use additional ‘ahi, top grade only)
Remove skin, sinew, and any other inedible parts. Mince tuna finely. Refrigerate until ready to plate.
- 1/2 medium Maui onion, sliced thin oil for deep frying
- 4 Tbsp. powdered wasabi
Fry onion in oil until golden brown and crispy. Drain on paper towels. Mix wasabi with a little water for a malleable consistency.
Divide tartare among four plates. Drizzle one tablespoon of dashi-soy sauce around tartare and top with crisp fried onions and a small ball of wasabi.
*Find Hon Dashi in the Asian section of your local grocery story.