• 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(4人份)8-Special Rare Cuts of Kumamoto A5 Wagyu Platter (for 4 persons)

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

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

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

4. 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)

【 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. 


* 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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