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1
Mix all the ingredients for the cure, except for the toro, in a bowl.
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2
Spread half of the cure on a sheet of parchment paper, lay the toro on top, and bury it with the remaining cure.
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3
Fold the parchment over, refrigerate, and lightly weigh it down (with a carton of milk, for example).
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4
Cure for 1 hour.
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5
Remove the toro from the cure, rinse it in cold water, and dry well with a paper towel.
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6
Place it in a slotted pan.
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7
Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan.
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8
Set a wire rack on top of the molds, and a bag of ice on the wire rack.
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9
Finally, put the slotted pan over the ice and cover it quickly with tinfoil.
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10
Let it cold-smoke for 30 minutes.
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11
Vacuum-pack the toro and freeze just until it firms.
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12
To serve:
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13
Shave the onion bulb, and thinly julienne the tops.
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14
On a deli slicer, shave the toro thinly, about 1/8-inch thick.
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15
Work slice by slice, laying each on a plate as quickly as possible.
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16
When all the toro is sliced, garnish each with several small dollops of caviar, small drops of creme fraiche, the onion bottoms and tops, and daikon sprouts.
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17
Using a small zester, grate lemon zest over the top.
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18
Serve with warm bread.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
