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Tablespoon 15mL
Teaspoon 5mL
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Aburi Sime Toro Salmon

<Ingredients>
Recipe's condiments
Salmon (a raw block with some fat)
Ooba (macrophyll; Japanese herb)
Daikon (Japanese white radish)
Wasabi (grated Japanese horseradish)

This recipe brings another great taste to salmon. Although fatty salmon can be eaten raw, this vinegar based recipe gives salmon a rich, delicate tangy flavor.  For best results, purchase a block of the underbelly part of the king salmon or Atlantic salmon (‘sunazuri’ in Japanese). The block should contain some fat.

   Recipe

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Recipe & Recipe's condiments
1 hour  Salt
15 minutes  RIce-Vinegar [?]
 
 

 Directions:

  
 
Purchase a block (‘saku’) of salmon that contains fat.
Cover each side of the salmon block with a lot of salt. Keep it in the refrigerator for 1 hour.
Quickly rinse off most, but not all, salt from the salmon block with cold tap water.
Marinate the salmon block in rice vinegar for 15 minutes. The vinegar should cover the salmon block. To conserve vinegar, turn in a Ziploc bag to marinate. Remove salmon and wipe rice vinegar from the salmon block with paper towels.
Sear each surface of the salmon block with a culinary torch. Then keep it in the refrigerator until ready to cut and serve.
Slice into pieces one cm thick, and serve chilled with wasabi and soy sauce. Garnish with ooba herb leaves and julienned daikon.
   

‘Saku’ means a rectangular block of salmon, before it is cut into pieces.
If you don’t have kitchen burner, hold salmon block with tongs and sear it over the fire of a gas stove, turning to sear it as evenly as possible. The surface should just change color. Do not overcook.
When you rinse the salmon block to remove salt, don’t wash it for a long time. Just quickly turn it under cold running water, because it is better to keep it salty.
Other names for ‘culinary torch’ include ‘kitchen torch,’ ‘kitchen blowtorch,’ and ‘cooking torch.’
   

 

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