Seafood Toban
1 serving
7 minutes
The chef of the Moscow restaurant Nobu in a matter of minutes turned several separate piles of seafood and vegetables into an unusually organic tasting and visual gastronomic whole. Although this dish is prepared in a special frying pan - a toban, at home you can experiment with a regular frying pan.
1
Simultaneously heat the pan and the toban, pour a small ladle of melted butter into them so that it covers the bottom with a thin layer. Place scallops, shrimp, pieces of sea bass, and salmon in the pan, season with salt and pepper to taste. Only fry one side — as soon as it turns golden brown, remove the pan from the heat.
- Melted butter: to taste
- Scallops: 45 g
- Shrimps: 1 piece
- Sea bass: 40 g
- Salmon: 40 g
- Salt: to taste
- Ground black pepper: to taste
2
Transfer the sea scallops, fish, and shrimp from the pan to the heated teppan with the uncooked side down, forming a circle in the center of the ceramic plate, and top with raw squid, mushrooms, and vegetables: cut the pea pods in half crosswise, and if the asparagus is large, split it into long halves.
- Scallops: 45 g
- Shrimps: 1 piece
- Sea bass: 40 g
- Salmon: 40 g
- Squid: 25 g
- Shiitake mushrooms: 2 pieces
- Enoki mushrooms: 1 bunch
- Asparagus: 2 stems
- Green peas: 3 pieces
3
Pour sake into the toban, and a flame will immediately form in the hot vessel. Then add a pre-prepared mixture of soy sauce and yuzu juice in a 2:3 ratio. Exactly two seconds later, remove the toban from the heat.
- Sake: 15 ml
- Soy sauce: 8 ml
- Yuzu juice: 12 ml
4
Place the toban on a large diameter plate where it will be served (you can place a napkin at the bottom: even after the toban is removed from the heat, the contents continue to boil actively — and the sauce may drip down the sides onto the plate). Immediately cover with a lid.
5
Let the dish sit covered for five seconds — the ceramic retains heat well. All ingredients are ready by the time the lid is removed. It should be eaten immediately, before the vegetables and seafood release their juices.