Cloudy Bay Clams Toban Yaki

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      10 min

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

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.


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


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