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toban yaki

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.