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Grilled kobe beef toban yaki recipe
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Kobe Beef Toban Yaki recipe

There are various recipes that you can make Toban Yaki style. Here is one that features a Kobe Beef base.
Course Main Course
Cuisine Japanese
Keyword Kobe beef, Toban yaki
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 people
Calories 1585kcal
Author Joost Nusselder
Cost $15


  • 7 oz Kobe beef sirloin (in loaf form) you can of course use any slices of beef
  • pumpkin
  • ¼ onion
  • 1 shiitake mushroom
  • 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


  • 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 approx. 3/8 in. thick
  • Slice beef into pieces 3/8 in. thick.
  • Prepare seasoned sake by placing kombu, sake and umeboshi is 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.


Calories: 1585kcal | Carbohydrates: 161g | Protein: 50g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 141mg | Sodium: 285mg | Potassium: 3986mg | Fiber: 22g | Sugar: 96g | Vitamin A: 17318IU | Vitamin C: 163mg | Calcium: 230mg | Iron: 9mg