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. cut white part of the ngi to 1 1/2 inches sear negi until golden brown
Makes 4 skewers
Category: Entree
Preparation time: 5 min
Cooking time: 5 min
Ingredient:
2 Tokyo Negi (or 4 scallions), white part only
225 grams Bluefin tuna chūtoro
1 teaspoon vegetable oil
Japanese sea salt such as Mojio
wasabi
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
