Have you ever craved the luxurious flavors of a high-end restaurant dish but felt it was out of reach? The Toro Tartare with Caviar from Nobu, known for its exquisite balance of buttery toro, briny caviar, and tangy wasabi pepper sauce, might feel like one of those unattainable creations.

This indulgent appetizer is a highlight of Nobu’s menu, leaving diners in awe of its flavors and presentation. But what if you could recreate this show-stopping dish in your own kitchen? Let’s explore how you can bring this masterpiece to life at home.

Toro Tartare With Caviar Nobu Recipe

This recipe, adapted from Nobu: The Cookbook, serves two people:

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Ingredients

For the Sauce:

2 tablespoons dashi
2 teaspoons soy sauce
2 tablespoons wasabi pepper sauce

For the Tartare:

4 oz sushi-grade toro fillet or substitute with salmon or hamachi
1 teaspoon finely minced onion such as cipollini onion
1/2 teaspoon grated garlic
1 to 1.5 teaspoons osetra caviar per serving
Menegi young chives for garnish

Instructions

Prepare the Sauce

Combine the dashi, soy sauce, and wasabi pepper sauce in a bowl. Chill the mixture in the refrigerator until ready to use. The sauce’s balance of umami, spice, and tang will elevate the dish.

Mince the Fish

Using a sharp knife, finely mince the sushi-grade toro (or your chosen substitute). Spread the minced fish loosely on a plate and chill it in the freezer for 10-15 minutes. This helps the fish firm up for easier handling.

Mix the Tartare Ingredients

Quickly combine the minced fish with the finely minced onion and grated garlic. Work swiftly to keep the ingredients cold.

Mold the Tartare

Using a 2-inch metal ring mold, press the tartare mixture into shape on small, chilled serving plates or bowls. Remove the molds carefully.

Add the Toppings

Place a generous portion of osetra caviar atop each tartare. Garnish with menegi or finely chopped chives for a touch of freshness and color.

Serve with the Sauce

Pour the chilled sauce carefully around the tartare in the serving bowls, ensuring not to disturb the arrangement. The sauce should pool attractively at the base of the tartare.

Understanding the Main Ingredients

Types of Premium Tuna

Akami: Lean and deep red, ideal for those preferring less fat.
Chutoro: Medium-fatty tuna, offering a perfect balance of flavor and texture.
Toro (Otoro): The fattiest part, rich and buttery, often sourced from the belly.

Choosing the Right Toro

Opt for sashimi-grade toro from reputable suppliers.
Look for bright pink, glossy flesh with a fresh, oceanic smell.

Selecting the Right Caviar

Recommended options: Osetra, Beluga, or Kaluga caviar to complement toro’s richness.

Preparation

Tips for Buying and Storing

Purchase tuna on the same day you plan to prepare it.
Store at 0°C to maintain freshness.

Required Equipment

Sharp sashimi knife
Cooling tray
Non-metal mixing bowls

Cutting Techniques

Keep tuna at a cool temperature before cutting.
Use a single, smooth slicing motion to avoid crushing the flesh.

Steps to Make Toro Tartare

Ingredient Preparation

Cut toro into small, uniform cubes for even texture.
Prepare accompaniments like cured quail eggs and freshly grated wasabi.

Marination Technique

Marinate toro cubes in a mixture of soy sauce, mirin, and yuzu juice for 10 minutes.
Avoid over-marinating to retain the fish’s natural flavor.

Assembly and Plating

Plate toro on a chilled dish with accompaniments artfully arranged.
Top with caviar and garnish with microgreens.

Accompaniments

Cured Quail Eggs

Cure quail eggs in a mixture of soy sauce and mirin for 4–6 hours.

Fresh Wasabi

Grate fresh wasabi root for the most authentic flavor.

Dipping Sauces

Prepare a light ponzu sauce for dipping.

Professional Tips

Common Troubleshooting

Ensure tuna is always chilled to prevent texture degradation.
Avoid overhandling the fish during cutting.

Plating Variations

Use edible flowers or gold leaf for an elevated presentation.

Comparison with Restaurant Versions

Taste and Texture Analysis

Homemade versions can achieve comparable texture by using sashimi-grade tuna.
Experiment with accompaniments to mimic restaurant quality.

Cost Analysis

Homemade: Approx. $25 per serving.
Nobu: $50–$70 per serving.

FAQs and Additional Tips

If you enjoy luxurious seafood preparations, transition from our toro tartare to the refreshing Basque crab salad.

FAQs

What is the best part of tuna for tartare?
- Toro, especially otoro, offers the best flavor and texture.
How long can I store toro?
- Consume within 24 hours for optimal freshness.

Additional Tips

Watch video tutorials to perfect your slicing technique.
Experiment with fusion recipes, such as toro tartare tacos or sushi rolls.