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      RECIPE TITLE "Mushroom Toban Yaki" Author: Nobu Now

    yields2 servings time ---difficultymoderate


    2 shiitake mushrooms
    1 1/8 ounces eringi mushrooms
    1 ounce shimeji mushrooms
    1 1/8 ounces enoki mushrooms
    1 ounce maitake mushrooms
    1 ounce beefsteak mushrooms
    2 white mushrooms
    1 ounce oyster mushrooms
    Grapeseed oil
    2 tablespoons clarified butter
    2 tablespoons saké
    1 tablespoon light soy sauce
    1 tablespoon freshly squeezed yuzu juice


    1.Remove the base part of the shiitake mushroom stems. Cute decorative slashes across the tops of the mushroom caps. Next, cut all the mushrooms into bite-size pieces and split the clumps of smaller mushrooms.

    2. Flash-broil (grill) all of the mushrooms. Dry under a very hot broiler (grill). the sugar, 1-1/2 cups of the heavy cream, and the half and half until well blended and smooth.

    3. Heat a toban (hotplate) thoroughly over a high heat. Pour some greased oil into the toban, add the clarified butter, followed by the mushrooms. Immediately mix in the saké, soy sauce, and the yuzu juice, and turn off heat.

    4 Serve covered with the toban lid, removing only when you are ready to eat.

    Nobu's Notes:

    Carefully select seven or eight different types of mushrooms for their fragrance, flavor, and taste.

    The trick here is to work quickly so that the mushrooms do not overcook. Serve the dish promptly to savor fully the enticing aromas.

    HOT! We recommend:

    Nobu Now by Nobuyuki Matsuhisa
    Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting.

    As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city.

    His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu’s repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make.

    You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel “Fish and Chips” give expression to his ingenious brand of fusion cuisine.

    For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding.

    Nobu’s inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food.

    Indeed, the essence of Japanese cuisine—using simple techniques to bring out the flavors in the best of ingredients—is still at the heart of Nobu’s cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore—light, modern, clean, and fresh


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