There are various recipes that you can make toban yaki style. Here's one that features a Kobe beef base.
Course Main Course
Cuisine Japanese
Keyword Kobe beef, Toban yaki
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 1people
Calories 1585kcal
Author Joost Nusselder
Cost $15
Ingredients
7oz Kobe beef sirloin(in loaf form) you can, of course, use any slices of beef
⅛pumpkin
¼onion
1shiitake mushroom
⅓packmaitake mushroom
½potato
For Seasoned Sake:
1inch square sheetkombu
1 ½cupsake
5-6slicesumeboshi (pickled plum)
11ozgrated 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.