Cloudy Bay Clams Toban Yaki

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Preparation info

  • Serves —

    2

    sharing
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook

Masu

By Nic Watt

Published 2016

  • About

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.

Ingredients

  • 12 Cloudy Bay clams
  • 2 tablespoons unsalted butter
  • 2 tablespoons s

Method

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