Toro Tartare With Caviar Nobu Recipe
This recipe, adapted from Nobu: The Cookbook, serves two people:
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.