Seafood ‘toban Yaki’ Recipe
sweet prawns, scallops, king crab, clams, citrus butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Citrus Butter
Method
Preparation
- 1
Prepare the Seafood
Clean and rinse the prawns, scallops, king crab legs, and clams under cold water. Pat them dry with paper towels.
- 2
Make the Citrus Butter
In a saucepan, melt the unsalted butter over low heat. Stir in the lemon juice, orange juice, minced garlic, and season with salt and black pepper. Cook for 2-3 minutes until fragrant. Remove from heat and stir in chopped parsley.
- 3
Assemble the Dish
In a large toban (Japanese clay cooking pot) or a grill-safe dish, arrange the prawns, scallops, king crab, and clams. Pour the citrus butter over the seafood.
- 4
Cook
Place the toban over medium heat or on a grill. Cook for about 10-15 minutes, or until the seafood is cooked through and the clams have opened.
