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Cloudy Bay Clams Toban Yaki
- Serves —
2
sharing - Difficulty
Easy
- Ready in
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.
Ingredients
12 2 tablespoons 2 tablespoons
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
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