Toban yaki is a traditional Japanese cooking method that utilizes a sizzling hot ceramic or cast-iron plate called a toban, ensuring even heat distribution for perfectly cooked dishes.

This method preserves the natural flavors and juices of ingredients while creating an unforgettable sizzling presentation, often seen in high-end restaurants like Nobu.

Whether dining out or recreating it at home, toban yaki offers a rich culinary experience that delights both the eyes and the palate, making it perfect for impressing guests or savoring gourmet flavors.

What Is Toban Yaki?

Toban yaki, translating to “ceramic plate grill,” is a cooking style that involves grilling or searing ingredients on a toban. The dish is typically served hot and sizzling, ensuring every bite is infused with rich flavors. Nobu’s famous toban yaki dishes include options like toro (fatty tuna), salmon, hamachi (yellowtail), kobe beef, and even mixed seafood varieties.

Complete your Japanese-inspired meal by serving the toban yaki alongside Nobu’s signature warm mushroom salad.

Where to Find Authentic Tobans

If you’re inspired to try making toban yaki at home, the first step is acquiring the right equipment. Renowned suppliers like Korin provide high-quality tobans used in prestigious restaurants like Nobu and Morimoto. However, keep in mind that ceramic tobans should not be heated directly on electric stovetops. Instead, they’re best warmed in an oven at 350°F to 375°F for about 30 minutes.

Recreating Toban Yaki at Home

Here’s a step-by-step guide to making salmon belly toban yaki, inspired by Nobu’s recipes:

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Ingredients

Salmon belly fillets or your preferred protein like hamachi or NY strip steak
Shiitake mushrooms
Asparagus 6 pencil-thin spears
Broccoli florets
4 parts sake
2 parts yuzu juice unsalted
2 parts soy sauce
1 tsp garlic powder
4 :1 salt and pepper mix
Clarified butter

Instructions

Preparation Steps:
Prepare the Vegetables:
Slice and decoratively slash the tops of shiitake mushrooms, spray them with canola oil, and broil for 10 minutes.
Wash, de-stem, and split asparagus in half. Blanch and shock with cold water alongside broccoli florets.
Make the Sauce:
Combine sake, yuzu juice, and soy sauce in a 4:2:2 ratio. Set aside.
Season and Sear the Protein:
Mix garlic powder with the salt and pepper for a dry rub. Apply generously to the salmon belly fillets.
Heat a wok or griddle pan on high heat. Sear the fillets on all sides, letting the natural fat render out.
Assemble and Cook in the Toban:
Heat the toban in an oven at 375°F for 30 minutes. Once hot, spread 2 teaspoons of clarified butter on the toban.
Arrange the vegetables, seared salmon, and pour the sake-yuzu-soy sauce mixture over the ingredients.
Serve:
Cover the toban for safe transport to the dining table. Serve sizzling hot for an authentic dining experience.

Variations to Explore

At Nobu’s various locations, toban yaki is offered with unique twists:

Nobu Dallas: Salmon toban yaki.
Nobu Cape Town: Hamachi toban yaki.
Mixed Seafood Toban Yaki: Featuring arctic char, squid, shrimp, and scallops sautéed in clarified butter.

Pro Tips for Success

Heating Tobans: Always preheat the toban safely to avoid cracking. Avoid direct electric stovetop heating.
Searing Tips: Let proteins sear without moving them. Once ready, they will detach naturally from the pan.
Ingredient Quality: Opt for fresh seafood or high-grade cuts of meat for the best results.

Conclusion

Toban yaki is more than a dish; it’s a culinary experience. Whether you enjoy it at a Nobu restaurant or recreate it in your kitchen, the sizzling flavors and aromatic presentation are sure to impress. Ready to try it yourself? Get your toban, gather your ingredients, and embrace the art of Japanese cooking!