Chutoro Yakitori
This playful take on yakitori combines the sweet smoky notes of Tokyo Negi with melt-in-your-mouth tender cubes of Bluefin tuna chūtoro. Chūtoro, which comes from the belly section of the tuna has some great marbling, which keeps the skewers from getting dry. By searing the negi first, and using a very hot grill the tuna comes out a perfect medium rare while the negi takes on just a hint of smoky char. If you can't find Tokyo Negi (a.k.a. Tokyo Onion), you can use the white part of large scallions.
Directions
- Preheat your grill until very hot. Soak the skewers in boiling water to keep them from burning.
- Cut the chūtoro into 1-inch cubes. Cut the white part of the negi into 1 1/2-inch lengths and toss in a bowl with 1 teaspoon of vegetable oil.
- Heat a cast iron skillet over medium-high heat until very hot. Add the negi and sear until golden brown on one side and then flip and brown the other side.
- Skewer the chūtoro cubes alternating with the seared negi and the sprinkle both sides of each skewer with sea salt.
- Grill the skewers until the tuna is your desired doneness. If you don't have a grill you can use a cast iron skillet to sear the skewers. It's best to cook these medium-rare.
- Serve with wasabi.
Makes 4 skewers
Category : Appetizer
Preparation time :
Cooking time :
Category : Appetizer
Preparation time :
Cooking time :
- 2 Tokyo Negi(or 4 scallions), white part only
- 225 grams Bluefin tuna chūtoro
- 1 teaspoon vegetable oil
- Japanese sea saltsuch as Mojio
- wasabi
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