Name: Spicy Negitoro Toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 10 oz Sushi-grade Fatty Tuna (Toro or Maguro); 4 slices Japanese Milk Bread (Shokupan), thick slices; 3 stalks Green Onions (Negi), finely sliced; 2 tbsp Kewpie Mayonnaise; 1 tbsp Sriracha Sauce; 1 tsp Toasted Sesame Oil; 2 tbsp Unsalted Butter; 1 tbsp Furikake seasoning

Appetizers & Starters

Spicy Negitoro Toast

This Spicy Negitoro Toast is a luxurious fusion dish that pairs buttery, toasted Japanese milk bread with savory, finely chopped fatty tuna. Topped with a zesty sriracha mayo and fresh scallions, it is the ultimate appetizer for seafood lovers.

Prep

15m

Cook

Serves

Calories

290kcal

Qty	Ingredient
10 oz 285 g	Sushi-grade Fatty Tuna (Toro or Maguro)
4 slices 4 slices	Japanese Milk Bread (Shokupan), thick slices
3 stalks 30 g	Green Onions (Negi), finely sliced
2 tbsp 30 ml	Kewpie Mayonnaise
1 tbsp 15 ml	Sriracha Sauce
1 tsp 5 ml	Toasted Sesame Oil
2 tbsp 28 g	Unsalted Butter
1 tbsp 15 g	Furikake seasoning

2 Method

Step 1. Prepare the negitoro by finely chopping the chilled tuna with a sharp knife until it reaches a paste-like consistency with small chunks remaining. Do not use a food processor as it will ruin the texture.

Step 2. In a small bowl, combine the chopped tuna, half of the sliced green onions, toasted sesame oil, and a dash of soy sauce if desired. Mix gently and keep chilled.

Step 3. In another small bowl, whisk together the Kewpie mayonnaise and sriracha until smooth to create the spicy mayo sauce.

Step 4. Heat a skillet over medium heat and melt the butter. Place the milk bread slices in the pan and toast until golden brown and crispy on both sides.

Step 5. Spread a generous layer of spicy mayo onto each slice of warm toast.

Step 6. Heap the negitoro mixture evenly over the toast slices.

Step 7. Garnish with the remaining green onions, a sprinkle of furikake, and an extra drizzle of spicy mayo if desired. Serve immediately.

·
Use a very sharp knife to hand-mince the tuna for the best texture; the fat should slightly melt as you work.
·
If you cannot find Shokupan, a thick-cut brioche or sourdough makes an excellent substitute.
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Ensure the tuna is 'sushi-grade' or 'sashimi-grade' since it is being consumed raw.
·
For an extra kick, add a few drops of rayu (Japanese chili oil) to the tuna mixture.

? FAQ

What exactly is Negitoro?

Negitoro is a Japanese term for minced fatty tuna (toro) mixed with green onions (negi). It is traditionally made using the scrapings from the tuna bones.

Can I make this with canned tuna?

No, this recipe specifically requires fresh, raw, sushi-grade tuna to achieve the signature creamy texture and flavor of negitoro.

Is Kewpie mayonnaise different from regular mayo?

Yes, Kewpie is made with only egg yolks and rice vinegar, giving it a much richer, tangier, and sweeter profile than American mayonnaise.

How long does the tuna mixture keep?

Because it is raw seafood, it should be consumed immediately. It is not recommended to store the mixed negitoro for more than 2 hours.