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Masu Toro Aburi Recipe

Name: Uchiko Houstons Masu Toro Aburi Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 grams Ocean trout belly; 1 tsp Salt; 1 tbs Brown sugar; 1 tsp Smoked paprika; 1 tsp Lemon zest; 2 tbs Soy sauce; 1 tbs Mirin; 2 stalks Green onions; 1 tbs Sesame oil; 1 cup Wood chips (for smoking)

Inspired by Uchiko Houston

Time1h 30m

Serves4

smoked ocean trout belly

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Ingredients

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Ingredients

14 1/8 oz (400 grams) Ocean trout belly

1 tsp Celtic sea salt

1 tbs Brown sugar

1 tsp Smoked paprika

1 tsp Lemon zest

2 tbs Aged soy sauce

1 tbs Mirin

2 stalks Green onions

1 tbs Toasted sesame oil

1 cup Wood chips (for smoking)

Method

Directions

Prepare the Trout Belly

Pat the ocean trout belly dry with paper towels. Sprinkle salt and brown sugar evenly on both sides, followed by smoked paprika and lemon zest. Let it marinate in the refrigerator for at least 30 minutes.

Prepare the Smoking Setup

Soak the wood chips in water for at least 30 minutes. Drain before using. Prepare a smoker or grill for indirect heat.

Smoke the Trout Belly

Place the marinated trout belly on a wire rack over a tray. Add the soaked wood chips to the smoker or grill and heat to about 120-150°C (250-300°F). Smoke the trout belly for about 30-40 minutes, or until it is cooked through and has a nice smoky flavor.

Finish with Sauce

In a small bowl, mix soy sauce, mirin, and sesame oil. Drizzle this sauce over the smoked trout belly before serving.

Garnish

Slice the green onions finely and sprinkle over the smoked trout belly as a garnish.

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