Instructions: Preheat a grill or a grill pan to high heat. Heat a toban (a ceramic Japanese cooking dish) ceramic hot 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 grill pan. Turn fillets, and sear on the other side until 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 a pinch of salt. Add the asparagus and broccoli, and cook until 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 the toro, vegetables and mushrooms. Pour the sake and soy sauce over, followed by the yuzu juice. Be sure to do this quickly so that the toro doesnt overcook. Remove from heat, cover, and serve immediately.

This recipe yields 2 servings.

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