Aburi, 炙り or あぶり, is a Japanese word that means ‘flame-seared’. This traditional Edomae nigiri preparation uses a kitchen torch or other flame to quickly broil a piece of meat. When talking about sushi, aburi is mainly used to render the subdermal fat increasing the rich taste and umami.
What Is The Reason For Aburi
There are a few reasons why aburi is a popular sushi technique. The main reason is that it imparts a nice flavor to the fish. In fact, that answer is the main reason for so many sushi techniques, along with the second being preservation.
Some fish have a high fat content, so by quickly going over the fish with a kitchen torch it can render some of the fat, improving the texture and boosting the umami. Plus, the char can give a pleasant aroma to the fish improving the overall experience.
How To Aburi
The easiest way to aburi nigiri is with a kitchen torch. This is a very useful kitchen appliance that also works for many dishes around the world, like creme brulee or meringues.
Simply place your piece of nigiri on a flame-resistant (I use a wood cutting board) surface and turn on the torch until it has a mostly blue flame. Gently pass the flame over the neta until you reach desired char-ness.
For Fish With A Lower Fat Content
If you wanted to use a fish with a lower fat content you can brush the surface with a little Japanese mayonnaise before torching. I suggest doing this with fish that still have the skin on, as the fat and fire create a nice crispy texture.
What Fish Work Best With Aburi Method
As mentioned above, the fish that work best with the aburi method are those with a higher fat content. Fish like otoro (fatty tuna belly) and sake (salmon) are commonly prepared aburi style at many places.
However you are just as likely to see them raw.
One fish that you almost always see torched is the kinmedai, or splendid alfonsino. This fish has a high fat content as well as a firm flesh. It also tends to be aged for a few days after dispatching so the combination of glutamate from aging and aburi make for a delicious bite. If you get the chance to see kinmedai on the menu of a sushiya you should definitely order it.
Sushi Terms Used In This Article
aburi: Japanese word meaning flame-seared. It is a common method of preparation for various sushi
nigiri: a type of sushi where an oval-esque ball of rice is topped with something, often raw or cooked seafood
Edomae: a type of sushi that originated in Edo (Tokyo) in the 19th century
umami: savory taste
gari: pickled ginger
otoro: fatty tuna belly
sake: salmon
kinmedai: splendid alfonsino (fish)
sushiya: a sushi restaurant