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Ingredients
- 2 x toro fillets - (4 ounce ea)
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 tsp grated garlic
- 4 x shiitake mushrooms stemmed
- 2 ounce maitake (hen of the woods) mushrooms
- 1Â 1/2 ounce mini green asparagus
- 8 x broccoli florets
- 2 Tbsp. clarified butter
- 3 Tbsp. sake
- 3 Tbsp. soy sauce
- 1 Tbsp. yuzu juice
Directions
- 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.
- 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.
- 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.
- 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.
- 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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