Kobe beef toban yaki recipe
Toban yaki can be a great way to cook numerous ingredients, but kobe beef is probably my favorite.
It lends itself so well to being heated on the ceramic plate for just the right amount of time.
That’s why I’m sharing my recipe here:
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Kobe beef toban yaki recipe
Ingredients
- 7 oz Kobe beef sirloin (in loaf form) you can, of course, use any slices of beef
- ⅛ pumpkin
- ¼ onion
- 1 shiitake mushroom
- ⅓ pack maitake mushroom
- ½ potato
For Seasoned Sake:
- 1 inch square sheet kombu
- 1 ½ cup sake
- 5-6 slices umeboshi (pickled plum)
- 11 oz grated Japanese radish
Instructions
- Cut pumpkin into wedges. Peel potato and cut into round slices. Microwave for 30 seconds at 600W.
- Cut the lower stem of the shiitake mushroom and make an X-shaped cut in the top. Divide maitake mushrooms into small portions.
- Cut onion into semicircular pieces (approximately 3/8 inch thick).
- Slice beef into pieces (3/8 inch thick).
- Prepare seasoned sake by placing kombu, sake, and umeboshi in a pan over heat. Boil until liquid is reduced by 1/3. Add grated Japanese radish. Add salt or citrus juice to taste.
- Grease ceramic plate with cooking oil. Roast the beef and prepared vegetables.
- Serve when roasting is complete. Use sake dipping sauce to give the meat added flavor.
Nutrition
Here’s what it looks like at a famous restaurant:
My favorite ingredient to use:
Of course, if you’re vegetarian or vegan, you may prefer to make a mushroom toban yaki. If so, here’s a recipe you might enjoy.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.