The Chef

Restaurants

Meals

Drinks

Restaurants›Nobu - Caesars New Orleans›Prime Beef Toban Yaki Recipe

Prime Beef Toban Yaki Recipe

Name: Nobu - Caesars New Orleans Prime Beef Toban Yaki Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb Mirai (prime) beef ribeye or sirloin, trimmed, sliced into 1/2-inch strips; 3 tbs low-sodium soy sauce; 2 tbs mirin; 1 tbs sake; 1 tbs yuzu juice; 1 tsp light brown sugar; 1 tsp garlic, finely grated; 1 tsp fresh ginger, finely grated; 1 tsp neutral oil (canola or grapeseed); 3 tbs unsalted butter; 2 tbs heavy cream; 1 tbs yuzu juice; 1 tsp black truffle oil; 1 tsp light soy sauce; 1 tbs finely chopped chives (for garnish and slight onion note); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup yellow onion, very thinly sliced (use a mandoline if possible); 1 tbs all-purpose flour; 1 tsp cornstarch; 1 tsp cold water; 1 cup vegetable oil (for shallow frying); 1 tsp toasted sesame seeds; 0.25 cup microgreens or baby shiso (optional); 2 cups steamed Japanese short-grain rice or sushi rice; 2 tbs scallions, thinly sliced (green parts); 2 pieces lemon or yuzu wedges

Inspired by Nobu - Caesars New Orleans

Time45m

Serves2

Japanese Mirai Beef with Yuzu Truffle & Crispy Onions

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.

Beef and Marinade

1 lb Mirai (prime) beef ribeye or sirloin, trimmed, sliced into 1/2-inch strips

3 tbs low-sodium soy sauce

2 tbs Mirin

1 tbs Sake

1 tbs yuzu juice

1 tsp light brown sugar

1 tsp garlic, finely grated

1 tsp fresh ginger, finely grated

1 tsp neutral oil (canola or grapeseed)

Yuzu-Truffle Butter Sauce

3 tbs Unsalted butter

2 tbs Heavy cream

1 tbs yuzu juice

1 tsp black truffle oil

1 tsp light soy sauce

1 tbs finely chopped chives (for garnish and slight onion note)

1 tsp kosher salt

1 tsp freshly ground black pepper

Crispy Onions & Garnishes

1 cup yellow onion, very thinly sliced (use a mandoline if possible)

1 tbs 00 bread flour

1 tsp Cornstarch

1 tsp cold water

1 cup vegetable oil (for shallow frying)

1 tsp toasted sesame seeds

1/4 cup microgreens or baby shiso (optional)

To Serve

2 cups steamed Japanese short-grain rice or sushi rice

2 tbs scallions, thinly sliced (green parts)

2 pieces lemon or yuzu wedges

Method

Beef and Marinade

Prep Beef

Pat the beef slices dry with paper towels. If slices are thicker than 1/2 inch, slice across the grain into 1/4–1/2-inch strips for tender bites.

Make Marinade

In a bowl, whisk together soy sauce, mirin, sake, yuzu juice, brown sugar, grated garlic and ginger, and neutral oil until sugar dissolves.

Place beef in a shallow dish or zip-top bag and pour the marinade over it. Toss to coat, pressing the beef flat so each piece contacts the liquid. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes) to avoid overpowering the beef with acid.

Crispy Onions & Garnishes

Prepare Onions

Separate the thin onion slices into strands and pat dry. In a small bowl, whisk the flour, cornstarch and cold water into a loose slurry; it should lightly coat the onions but not be thick.

Heat vegetable oil in a heavy skillet or small pot to 350°F (175°C) — oil should be about 1/2–1 inch deep for shallow frying. If you don't have a thermometer, test by dropping a small piece of onion: it should sizzle immediately.

Toss the onion strands briefly in the flour slurry to coat evenly, shake off excess, then fry in batches in the hot oil until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate and season immediately with a pinch of salt and toasted sesame seeds. Keep warm or re-crisp in a 250°F (120°C) oven for up to 10 minutes if necessary.

Yuzu-Truffle Butter Sauce

Make Sauce

In a small saucepan over low heat, melt the butter. Add the heavy cream and stir to combine. Whisk in the yuzu juice and light soy sauce, then remove from heat and stir in the truffle oil. Taste and season with kosher salt and freshly ground black pepper. Keep warm over the lowest heat setting, stirring occasionally; do not boil.

Cook Beef (Toban Yaki style)

Heat a cast-iron skillet or toban (earthenware) style hot plate over high heat until very hot and just starting to smoke. Wipe out any excess marinade from the beef (reserve the marinade). Pat the beef slices lightly so they are damp but not dripping.

Add 1 tsp neutral oil to the hot surface, then arrange the beef in a single layer without crowding. Sear for 30–45 seconds per side for medium-rare to medium (adjust timing for thickness). Work in batches if necessary so the pan remains very hot.

After the last batch is seared, return all beef to the hot pan briefly, pour the warm yuzu-truffle butter sauce over the beef and toss to glaze for 20–30 seconds, spooning sauce over each piece. If you like a slightly deeper glaze, add 1–2 tablespoons of the reserved marinade to the pan and reduce 15–20 seconds while tossing (ensure marinade is cooked through).

Plating & Serve

Spoon steamed rice onto individual plates or a shared platter. Arrange the glazed beef over or next to the rice. Scatter crispy onions over the beef, sprinkle the sliced scallions and microgreens or baby shiso, and finish with a few drops of extra truffle oil if desired.

Serve immediately with lemon or yuzu wedges on the side to squeeze over the beef, and provide additional soy or yuzu-truffle butter sauce at the table if desired.