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Receta Toro Toban Yaki With Nobu

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Raciónes: 2

Ingredientes

Cost per serving $3.81 view details

Direcciones

  1. Preheat a grill or possibly a grill pan to high heat. Heat a toban (a ceramic Japanese cooking dish) ceramic warm plate over high heat.
  2. Season the toro fillets with salt and pepper. Spread grated garlic over fillets. Sear the fillets garlic-side up, on the heated grill or possibly grill pan. Turn fillets, and sear on the other side till opaque. Transfer to paper towel to drain; set aside. Grill the shiitake and maitake mushrooms; set aside.
  3. Prepare an ice-water bath. Cover and bring a medium saucepan of water to a boil; add in a healthy pinch of salt. Add in the asparagus and broccoli, and cook till tender. Drain and place in the ice-water bath. Drain again, and place on paper towels to absorb the remaining water.
  4. Spread the clarified butter over the toban. Add in the toro, vegetables and mushrooms. Pour the sake and soy sauce over, followed by the yuzu juice. Be sure to do this quickly so which the toro doesn't overcook. Remove from heat, cover, and serve immediately.
  5. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 501g
Recipe makes 2 servings
Calories 301  
Calories from Fat 114 38%
Total Fat 13.08g 16%
Saturated Fat 7.47g 30%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1557mg 65%
Potassium 1416mg 40%
Total Carbs 33.0g 9%
Dietary Fiber 12.0g 40%
Sugars 7.49g 5%
Protein 14.18g 23%
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