Beef Toban Yaki from Nobu features tender, marinated beef grilled to perfection in a traditional toban ceramic pot, accompanied by fresh vegetables and a savory soy-based sauce, delivering a smoky, tender, and flavorful dining experience.
Equipments
- Toban ceramic pot
- Grill or stovetop
- Tongs
- Sharp chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Serving plate or tray
- Heatproof gloves/mitts
Ingredients
- 10 oz (280g) beef tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon vegetable oil
- 1 tablespoon yuzu juice
- 1 teaspoon sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 small onion, thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 zucchini, sliced
- 4 shiitake mushrooms, stems removed
- 2 asparagus spears, trimmed
- Salt
- Freshly ground black pepper
- Chopped chives (for garnish)
Using beef tenderloin is essential for achieving the tender texture characteristic of Beef Toban Yaki from Nobu, while the soy sauce, mirin, and sake create the signature savory marinade. Fresh vegetables like shiitake mushrooms, asparagus, and bell peppers add vibrant color and balance the smoky flavors imparted by grilling in a toban ceramic pot. Minced garlic and ginger enhance the dish's aromatic profile, and a touch of yuzu juice introduces subtle citrus notes that brighten the marinade. Be sure to slice the onion and vegetables thinly to ensure even cooking and optimal flavor absorption. Your copycat Beef Toban Yaki from Nobu will capture the original's rich umami and delicate smoky aroma with these carefully selected ingredients.
Instructions
- Slice beef tenderloin into 1/2-inch thick medallions; season lightly with salt and pepper.
- In a mixing bowl, whisk together soy sauce, sake, mirin, yuzu juice, sugar, garlic, and ginger to make the marinade.
- Add the beef medallions to the marinade; cover and let marinate in the refrigerator for 30 minutes.
- Prepare vegetables: thinly slice onion, red bell pepper, zucchini; trim asparagus and remove shiitake stems.
- Preheat the grill or stovetop.
- Heat the toban ceramic pot over medium-high heat until hot.
- Add vegetable oil to the hot toban pot.
- Sear marinated beef medallions in the toban for 1-2 minutes per side, using tongs.
- Remove the beef and set aside.
- Add sliced vegetables and mushrooms to the toban; sauté for 2-3 minutes until slightly tender.
- Return beef to the toban pot; pour remaining marinade over beef and vegetables.
- Let everything cook together for another 2-3 minutes, spooning sauce over the beef and vegetables.
- Transfer the toban pot (with heatproof gloves/mitts) to a serving plate or tray.
- Garnish with chopped chives.
- Serve immediately in the hot toban ceramic pot.
Substitution
Beef Toban Yaki from Nobu copycat menu can be crafted using a cast iron skillet or heavy-bottomed pan if you don't have a traditional toban ceramic pot, offering a similar heat retention for even cooking. You can substitute beef tenderloin with ribeye or sirloin for a slightly different texture while maintaining tenderness. If sake or mirin is unavailable, dry white wine mixed with a bit of sugar can replicate the subtle sweetness and acidity. Use tamari instead of soy sauce to keep the dish gluten-free without compromising flavor. Make sure to adjust heat levels carefully to avoid overcooking the beef, ensuring your final dish remains juicy and full of authentic smoky taste.
Tips
Make sure your toban ceramic pot is preheated properly before adding oil to prevent sticking and ensure even cooking of the beef tenderloin medallions. When marinating your beef, avoid soaking it longer than 30 minutes to maintain the meat's tenderness and let the yuzu and soy-based flavors balance perfectly. Use tongs to handle the beef gently while searing to keep the medallions intact and achieve a nice crust without overcooking. Your fresh vegetables should be sliced uniformly to ensure even sauteing alongside the beef for a harmonious texture and taste.
Nutritions
Beef Toban Yaki is a nutrient-rich dish providing high-quality protein from 10 oz of tenderloin beef, essential for muscle repair and growth. The marinade ingredients, including soy sauce, sake, and yuzu juice, are low in calories but add antioxidant properties and enhance flavor without excess fat. Fresh vegetables like bell pepper, zucchini, shiitake mushrooms, and asparagus contribute dietary fiber, vitamins A and C, and minerals, supporting immune health and digestion. Your meal offers a balanced combination of lean protein, vegetables, and savory seasoning, making it both satisfying and nutritious.
Storage
Store leftover Beef Toban Yaki in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. For optimal flavor and texture, consume the leftovers within 2 days, reheating gently on the stovetop in a toban ceramic pot or skillet to preserve the smoky aroma and tender beef quality. Avoid freezing, as the marinade and vegetables may lose their texture and taste upon thawing.
Variation or Alternatives
You can substitute beef tenderloin with thinly sliced ribeye for more marbling and juiciness, enhancing the rich flavor profile of your Toban Yaki. For a smoky twist, try adding a splash of Japanese whisky or a few drops of toasted sesame oil to the marinade. If you lack a toban ceramic pot, a cast-iron skillet offers a similar heat retention, ensuring the beef sears perfectly while keeping the vegetables crisp. Experiment with seasonal vegetables like snap peas or baby corn to add variety and additional layers of texture to your dish.
Allergies
Your Beef Toban Yaki contains soy sauce, a common allergen linked to soy allergies, and may trigger reactions in sensitive individuals. The dish also includes vegetables like asparagus and onions that could cause intolerance in some people. Always check for any personal allergies to ingredients such as garlic, ginger, or mushrooms before enjoying this flavorful meal.
Why this recipe?
Beef Toban Yaki at Nobu restaurant features tender Wagyu or high-grade beef cooked on a traditional Japanese ceramic hot pot, locking in savory flavors and a smoky aroma. The dish's masterful blend of soy-based sauce, garlic, and seasonal vegetables delivers an umami-packed, rich taste that chefs worldwide seek to replicate. Your attempt at making this copycat recipe offers an authentic culinary experience to enjoy the restaurant's signature dish anytime at home, enhancing cooking skills and delighting guests. Such a creation embodies Nobu's innovative fusion of Japanese and Peruvian influences, making it a must-try for gourmet enthusiasts.