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10 min
In my days working for Nobu Matsuhisa in London we served many, many toban; now I’m home I’ve made my own interpretation of this dish using some of the best New Zealand produce. A toban is a ceramic pot designed to capture all the steam and aroma.
Soak the clams in water for half an hour, to ensure they are fully purged of all sand and grit.
Heat a toban over a very high heat and add the clams directly to it. They will bounce and sizzle as they begin to release their juices. Reduce the heat, cover with a lid and cook for a further 2 minutes. Once all the clams have opened, add the butter, sake, soy sauce, lemon juice, ichimi chil