I’m finally the proud owner of a blowtorch. Why did I buy one, you may ask? Actually I’m not too sure myself. Mainly to sear tuna or aburi sushi, possibly to make creme brulee, but also to delude myself into thinking I’m actually a proper cook.
I broke it out for the first time proper to aburi some sushi that we bought from Ichiban Boshi. We ordered some standard salmon, tuna, yellowtail and scallop sushis, and torched them for dinner the following night.
Bearing in mind that the sushi wasn’t same-day fresh, it still tasted pretty good aburi-ed. Nice and smoky, with the fish still rare inside. Pity that the rice was a bit hard from being kept overnight, and there generally was just too much rice. I’m inspired now to make my own sushi from scratch and aburi up a storm. Next time I won’t be so timid with the torch – the sushi could’ve done with a bit more searing.
Anyway, I think everything tastes better aburi-ed. I experimented by steaming some vegetables (baby corn, cauliflower and broccoli), then gave them a good blast. Voila! Vegetables with all the charred, smoky taste of the grill, but without any oil, or having to clean up the grill pan. (Ok, there may be carcinogens, but let’s not dwell on small details.) The broccoli benefited the most from the torching – the little fronds provided lots of surface area for the flame to hit, giving it loads of smoky flavour.
Any suggestions on what else I can aburi?