Torotaku is an abbreviation for otoro (tuna belly) and takuan, a type of pickle made from dried daikon radish. The combination of the audibly crunchy takuan with the rich and creamy toro is a sublime match, and it's my favorite roll to order at sushi restaurants in Japan.
I've turned the classic combo into a flavorful side dish that's like a mashup of Hawaiian Poke with Torotaku. I served this on a bed of celery sprouts as an appetizer to go with drinks, but it would also be fantastic served over a piping hot bowl of rice as a donburi.
As with any dish involving raw or undercooked foods, it's important to buy fish meant to eat raw. This is usually labeled as "sushi" or "sashimi" grade. Keep in mind that there's no regulation around these phrases in most places, so at the end of the day, you'll need to use your best judgment and weigh the risks involved for yourself.
- 200 grams tuna belly cut into ¼ to ½ inch cubes
- 30 grams Takuan pickles cut into thin strips
- 1 teaspoon toasted sesame seeds
- 1 scallion chopped
- 2 teaspoons soy sauce
- Celery sprouts
- Add the tuna, takuan, sesame seeds, scallions, and soy sauce to a bowl and mix to combine. You can prepare this ahead of time and let it marinate in the fridge for a few hours if you like.
- Serve the torotaku over a bed of celery sprouts, or serve it with a bowl of rice.