Toro Sashimi with Soy Dipping Sauce
It may seem intimidating to prepare a dish like this, but it really is simple. It requires a high quality piece of fish and a sharp knife. Get to know your fish monger and ask for sushi grade tuna. I was lucky enough to be the recipient of some toro from a fishing trip this summer. This dish was a hit with everyone!
Tips:
Toro is the fattier belly side of the tuna.
Make sure to cut against the grain, just as you would a piece of beef. This will create a more tender bite.
The dipping sauce used here was also used in the seared ahi tuna recipe, from the same fishing trip. It would be good on any piece of fish I think.
Toro Sashimi with Soy Dipping Sauce
Recipe from Amy Ratner
Serves 4
PREP 10 minutes
INGREDIENTS
1 lb. sushi grade tuna, ask for toro
SAUCE
1/2 cup soy sauce
2 teaspoons chili garlic sauce
1 teaspoon fresh grated ginger
2 tablespoons mirin
2 green onions, sliced, white and green parts
fresh ground pepper to taste
Serve with- sliced avocado, pickled ginger and sushi rice
INSTRUCTIONS
Combine all the ingredients for the sauce in a medium size bowl and whisk until incorporated. Set aside.
Using a very sharp chef knife slice the tuna, against the grain, into very thin slices, think less than 1/4”. If your slices are very large, cut them in half. You want to be able to pick the tuna up with chop sticks and not have to cut it.
Arrange the tuna slices on a platter along with a bowl of the dipping sauce, some pickled ginger, slices of avocado and even some sushi rice.