• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
    Disclaimer

熊本A5黑毛和牛8分割拼盤(2人份)x 特盛串燒盛合 8-Special Rare Cuts of Kumamoto A5 Wagyu Platter (for 2 persons) x Deluxe Kushiyaki Platter

1. 熊本縣A5黑毛和牛8分割拼盤(2人份)約300克
2. 8-Special Rare Cuts of Kumamoto A5 Wagyu Platter (for 2 persons) ~300g

赤身 Lean Beef
・ 唐辛子 Tougarashi(トウガラシ)
・ 上三筋 Uwamisuji(ウワミスジ)
・ 肩三角 Katasankaku(カタサンカク) 
・ 上三筋布里昂 Uwamisuji Briand(ウワミスジブリアン)

霜降 Marbled Beef 

・ 三筋肉 Misuji(ミスジ)
・ 肩三角丸芯 Katasankakumaru(カタサンカクマル)
・ 杓子 Shakushi(シャクシ)
・ 三筋肉丸芯 Misujimaru(ミスジマル)


2. 特盛串燒盛合 
     Deluxe Kushiyaki Platter 
・ 鹿兒島薩摩赤雞雞翼 2串
     Kagoshima Red Satsuma Chicken Wing Skewer 2pcs
・ 鹿兒島薩摩赤雞雞腿肉 2串
     Kagoshima Red Satsuma Chicken Thigh Skewer 2pcs
・ 厚切白鱔 2串
     Eel Skewer 2pcs
・ 厚切牛舌芯 2串
     Center-Cut of Beef Tongue Skewer 2pcs
・ 鹿兒島特上五花腩 2串
     Kagoshima Pork Belly Skewer 2pcs
・ DCM秘製照燒雞醬
     DCM Teriyaki Chicken Sauce
・ 100%蒜粉
     100% Garlic Powder

3. 即磨海鹽及黑椒碎(連研磨器)  
2. Sea Salt and Pepper Grinder 

4. DCM日本青芥辣燒肉蘸醬 
    DCM Japanese Wasabi Yakiniku Dipping Sauce 

5. DCM秘製燒肉蘸醬 
    DCM Yakiniku Dipping Sauce

以 Bruno 燒肉機作示範 (Using Bruno hot plate as demonstration)


熊本A5黑毛和牛8分割拼盤 8-Special Rare Cuts of Kumamoto A5 Wagyu Platter

【 建議烹調時間及方式 Suggested cooking time & cooking method 】

1. 肉類先靜置於室溫約 15 分鐘。 

    Leave the meat at room temperature for about 15 minutes. 


2. 爐具以最大火力預熱 2 至 3 分鐘,直至冒煙。 

    Preheat the plate for 2-3 minutes over high heat until there is smoke. 


3. 以牛油粒均勻塗抹整個烤盤表面,剩餘牛油夾起備用。 

    Sear the beef fat over the hot plate, and keep it for later use.


4. 先在(②上三筋、④上三筋布里昂、⑥肩三角丸芯、⑦杓子、⑧三筋肉丸芯)的兩面灑上鹽和黑椒碎,再放到烤盤上煎烤。 

     Sprinkle salt and black pepper on both sides of the meat (②Uwamisuji, ④Uwamisuji Briand, ⑥Katasankakumaru, ⑦Shakushi, ⑧Misujimaru), and fry the meat.   

(建議牛肉按數字順序食用,可參考下圖的建議煮食時間) 

   (It is recommended to eat meat in numerical order, and you can refer the following photo.) 



5. 先熄火並即時享用,再重覆步驟 2 - 4 繼續享用其他肉類部分。 

    Turn off and enjoy, then repeat steps 2-4. 


【 建議食法 Suggested serving method 】

醬料配搭:DCM秘製燒肉蘸醬、DCM日本青芥辣燒肉蘸醬

Sauce pairing: DCM yakiniku dipping sauce, DCM japanese wasabi yakiniku dipping sauce

DCM秘製燒肉蘸醬 DCM yakiniku dipping sauce
    可配搭①唐辛子、③肩三角、⑤三筋肉沾醬同吃。 

    It is suggested to dip the meat (①Tougarashi, ③Katasankaku, ⑤Misuji) in DCM yakiniku dipping sauce and serve. 

・DCM日本青芥辣燒肉蘸醬 DCM japanese wasabi yakiniku dipping sauce
    可配搭④上三筋布里昂、⑧三筋肉丸芯沾醬同吃。 

    It is suggested to dip the meat (④Uwamisuji Briand, ⑧Misujimaruin DCM japanese wasabi yakiniku dipping sauce and serve. 


特盛串燒盛合 Deluxe Kushiyaki Platter

烹調前,請先跟據以下步驟處理食材。

Before cooking the food, you can prepare the food in the following steps.

1. 從雪櫃取出後,將食材攤至軟身,可用手按壓食材,確保肉中間亦完全呈軟身狀態。

    Take the meat out of the refrigerator until it is softened.

2. 用廚房紙印乾食材表面的的水份,令食材烹調後更香脆可口。

    Use kitchen paper to pat-dry the meat.


【 建議烹調時間及方式 Suggested cooking time & cooking method 】

1. 先落油以最大火力預熱,直至冒煙。

    Heat the oil over high heat first until there is smoke。


2. 放入以下食材作烹調,並在烹調過程中加入調味料

    Place the food on a hot plate and sprinkle the sauce while cooking.


〖 牛舌芯、五花腩 Beef tongue, Pork belly 〗
1. 先把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 先燒 3 分鐘,反轉再燒 3 分鐘即成。

    Cook for 3 mins, then flip over and cook for another 3 mins.


〖 雞腿肉 Chicken thigh 〗

1. 先把黑椒、鹽及蒜粉灑於串燒 4 面。

    Sprinkle black pepper, salt and garlic powder on 4 sides of the skewer.

2. 先燒 4 分鐘,反轉每面再燒 4 分鐘。

    Cook for 4 mins, then flip over 4 sides and cook for another 4 mins.

3. 最後於 4 面掃上雞醬,再每面燒上數秒即成。
    Blush the chicken sauce on 4 sides, then cook for few seconds on each side.


〖 白鱔 Eel 〗

1. 先把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 先燒 5 分鐘,反轉每面再燒 5 分鐘。

    Cook for 5 mins, then flip over 2 sides and cook for another 5 mins.

3. 最後於 2 面掃上雞醬,再每面燒上數秒即成。
    Blush the chicken sauce on 2 sides, then cook for few seconds for both sides.


〖 雞翼 Chicken wing 〗

1. 先把黑椒、鹽及蒜粉灑於串燒 2 面。

    Sprinkle black pepper, salt and garlic powder on both sides of the skewer.

2. 先蓋上蓋子燒 5 分鐘,反轉再蓋上蓋子燒 5 分鐘即成。

    Close the lid and cook for 5 mins, then flip over, close the lid and cook for another 5 mins.


〖 爐具小貼士 Hot plate tips 〗 

・如需中途暫停,可先把燒爐熄火;直至再次燒肉時,再重新調整至大火預熱。 

    If you want to rest halfway, you can turn off the hot plate, and then turn on to high heat to preheat for second turn.  


・煎烤後,若發現爐具上有燒焦物,可先用廚紙擦拭乾淨。 

    After frying, if there is burnt, you can clean the surface with kitchen paper. 

 

* 請注意: 以上建議烹調方法使用Bruno燒肉機作示範,不同品牌的燒肉機所需的烹調溫度及時間或會有所不同。  

* Please note that the suggested cooking method mentioned above using Bruno hot plate as demonstration. The cooking temperature and time required varies for different brands of hot plates. 

・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量 / 串數為準。

    Servings are based on weight / number of skewers. 

・每次肉類來貨時大小不一, 如表面面積相對較大, 肉片數量會相對較少。

    Meat comes in different sizes from time to time. If the surface area is relatively large, the number of pieces will be less.

・請勿在肉類壓放任何物品,或堆疊貯存,有可能導致肉質變色。

    Do not put any items on the meat during storage. Otherwise, the meat will be discolored.

・真空包裝、濕度或氣溫等因素,有機會導致肉質呈現深啡色,唯其鮮味、味道及肉質不會改變,可放心食用。

    Due to factors such as vacuum packaging, humidity or temperature, the meat may turn dark brown, but its taste, freshness and texture will not change. 

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