Searing does add a different dimension to tuna sashimi. We rather enjoyed this dish (a lot), which led to consuming more sake.
Monday, December 5, 2011
Seared or "aburi" fatty tuna トロの炙り
This is part of the tuna feast. Sometimes the fattiest part of tuna can be just a bit overwhelmingly too much fat for some (not for us). One of the ways to make the fattiness more agreeable is to use a technique called "aburi" 炙り. In the old days, charcoal fire was used but, nowadays, a kitchen torch is the most commonly used tool to accomplish this task. For this dish, I chose the fattiest portion of the tuna we had.
I placed the tuna slice on a plate and using a kitchen torch, I seared the sides of the tuna slices. I just served this with a garnish of chopped chives, fresh wasabi and soy sauce.