Seafood Toban

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.

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.

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.

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.

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.