Toro! Toro! Toro!

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RECIPE: Morimoto’s Toro Tartare with Dashi Soy

Chefs-Kitchen-RoroServings: 4  |  Prep Time: 1 hour

This classic Morimoto sashimi dish focuses on freshness. Note: Keep tuna very cold until time to prepare and serve.

Dashi-soy Sauce

  • 1/2 c. mirin
  • 1 c. dashi stock (*Hon Dashi)
  • 1/2 c. soy sauce

METHOD
Boil mirin to cook off the alcohol. Prepare dashi stock per package directions and combine all ingredients. Cool.

Toro Tartare

  • 4 oz. ‘ahi (center cut of the tuna)
  • 4 oz. toro (tuna belly — if unavailable, use additional ‘ahi, top grade only)

METHOD
Remove skin, sinew, and any other inedible parts. Mince tuna finely. Refrigerate until ready to plate.

Garnish

  • 1/2 medium Maui onion, sliced thin oil for deep frying
  • 4 Tbsp. powdered wasabi

METHOD
Fry onion in oil until golden brown and crispy. Drain on paper towels. Mix wasabi with a little water for a malleable consistency.

Plating
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.

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