Seafood Toban

Ingredients

• Scallops 0 oz
• Squid 0 oz
• Sea Bass 0 oz
• Salmon 0 oz
• Shrimp 1 piece
• Shimeji mushrooms 2 pieces
• Enoki mushrooms 1 bunch
• Asparagus 2 stalks
• Sake 0 fl oz
• Snap Peas 3 pieces
• Soy Sauce 0 fl oz
• Yuzu Juice 0 fl oz
• Ghee to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

At the same time, heat the skillet and the toban, pouring a small ladle of clarified butter into each — just enough to cover the bottom with a thin layer. Place the scallops, shrimp, pieces of sea bass, and salmon in the skillet, seasoning with salt and pepper to taste. Sear only one side — as soon as it develops a golden crust, remove the skillet from the heat.

Step 2

Transfer the scallops, fish, and shrimp from the skillet to the hot teppan with the unseared side facing down, arranging the pieces in a circular shape in the center of the ceramic dish. On top, place the raw squid, mushrooms, and vegetables: cut the pea pods in half crosswise, and if the asparagus is large, split it into long halves.

Step 3

Splash some sake into the hot toban — flames will immediately erupt in the intensely heated vessel. Next, add the prepared mixture of soy sauce and yuzu juice in a 2:3 ratio. Exactly two seconds later, remove the toban from the heat.

Step 4

Place the toban on a large serving plate (you can put a napkin on the bottom: even after the toban is removed from the heat, the contents continue to boil actively, and the sauce may run down the sides onto the plate). Immediately cover with a lid.

Step 5

Let the dish rest covered for five seconds — it continues to simmer because the ceramic retains heat exceptionally well. All the ingredients will be perfectly cooked by the time the lid is removed. Serve immediately while the vegetables and seafood are still juicy.