Poached Chutoro with Yuzu Miso

Chutoro

Just like our highest-quality Bluefin Otoro, Bluefin Chutoro also comes from the fatty underbelly of the Bluefin tuna. Chutoro is slightly lower in fat than Otoro and has a less intense taste, but its supreme flavor and soft flesh still make it one of the finest delicacies to come from the sea. Luxe Gourmets' Bluefin are caught in the wintertime, when its taste is the finest; so there is a great advantage to ordering Chutoro that has been “SuperFrozen™” rather than fresh. Thanks to Luxe Gourmets, you can enjoy the excellence of winter Chutoro during any month of the year.

Otoro

Just as the Bluefin is the king of the tuna world, “Otoro” is the queen jewel of the Bluefin.

Whether you are a professional sushi artist, an amateur Japanese cuisine chef, or simply a lover of sushi, you fit into one of two categories: those who have tasted Bluefin Otoro, and those who have not. If you haven’t tried this delicacy, no words or description can give you the experience. That is how special Otoro is.

Cut from the underbelly of the Bluefin tuna, Otoro is the part of the Bluefin with the softest texture, the highest omega-3-fat content, and the most enchanting taste. The marbling on this fish is exquisite, and some compare it to the finest cuts of beef.

Once you taste our Bluefin Otoro tuna, you will never forget it.

Poached Chutoro with Yuzu Miso

Recipe by Marc Matsumoto

This easy one-bite canapé comes together in a matter of minutes, but its simple looks belie a symphony of tastes, aromas and textures. By lightly poaching the chutoro in a dashi stock, it not only infuses the tuna with smoky umami, it also renders some of the fat in the tuna making it melt-in-your-mouth tender. Served atop a crisp round of daikon adds a contrasting texture as well as a sweet peppery taste, and the sweet, tangy miso sauce not only seasons the bite, it also gives it the marvelous citrusy fragrance of yuzu.

DIRECTIONS

Peel and slice the daikon into 16 1/16"-thick slices using a mandolin. 300 grams is more than you will need, but the extra is for gripping while you slice. Put the daikon slices in a bowl of cold water to crisp.
Add the miso, sugar, water and yuzu juice to a small bowl and stir to combine. The sauce should be very thick but spoonable. If it is not, add more water a little bit at a time, until it is.
Heat the dashi to a simmer and then add 1 teaspoon of salt.
Use tongs or chopsticks to swish each slice of chutoro in the hot dashi for about 3 seconds. The tuna should not be cooked all the way through. If the tuna is falling apart, it is cooked all the way through, so reduce the cooking time.
Transfer the tuna to a paper towel lined plate and repeat with the rest of the tuna.
Drain the daikon and use paper towels to dry each slice. Arrange the daikon slices on a plate and top with the poached chutoro.
Add a dollop of yuzu miso sauce on each piece of tuna and then top with a few kaiware sprouts to garnish.

Makes 16 pieces
Preparation time: 5 minutes
Cooking time: 5 minutes
Passive time: none

INGREDIENTS

300 grams daikon radish
2 tablespoon miso
2 teaspoon sugar
1 teaspoon water
1 teaspoon yuzu juice
2 cups dashi stock
1 teaspoon salt
225 grams chutoro (sliced 1/4-inch thick)
kaiware sprouts, for garnish

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