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

日本吞拿魚下巴(冰鮮到港)配酸汁蘿蔔蓉 Japanese Tuna Jaw with Daikon and Ponzu Dressing

吞拿魚除了拖羅,還有其他刁鑽部位,每個部位的油脂及鮮味各有特色!現在不用出街食,只要屋企有部氣炸鍋,都可以煮出高級餐廳刁鑽菜式!DoubleChefs特意搜羅冰鮮到港的日本吞拿魚下巴,其油脂相對較高,部分呈霜降狀態,經氣炸鍋燒過後,夾起一試啖啖肉,肉汁豐富且味道濃郁,香脆十足!

In addition to toro, there are several special tuna parts. Each part has its own characteristics! Now you can enjoy the special part at home like at the high-end restaurant, once you have an airfryer at home. DoubleChefs sources the high quality Japanese tuna jaw, the fat which is relatively high. It becomes tasty and juicy after cooking in an airfryer!


【 規格 Specification 】
重量:約400-450克(大)
Net Weight:~400-450g (Large)

建議食法 (以 RECOLTE 氣炸鍋作示範)(Using RECOLTE Air Oven as demonstration)


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. 輕輕沖洗食材, 然後用廚房紙印乾食材表面的的水份。

    Gently wash the meat. Use kitchen paper to pat-dry the meat.


【 烹調步驟 Cooking steps 】

1. 先預熱氣炸鍋200度約5分鐘。

    Preheat an air oven at 200° C for 5 minutes.

2. 把鹽灑在吞拿魚下巴2面。

    Sprinkle salt on both sides of the tuna jaw.

3. 放吞拿魚下巴(小)於氣炸鍋焗15分鐘,反轉再焗15分鐘即成。

    Cook for 15 minutes. Flip over and cook for another 15 minutes. 

5. 將蘿蔔蓉放入酸汁。

    Add daikon into ponzu dressing.

6. 燒好的吞拿魚下巴可沾上酸汁蘿蔔蓉同吃。

    You can eat the tuna jaw with daikon and ponzu dressing.


* 由於吞拿魚下巴油脂相對較高,建議放氣炸鍋於抽油煙機下使用。

* Please note that because tuna jaw has relatively high fat, it is recommended to use the air oven under the cooker hood.


* 請注意: 以上建議烹調方法使用RECOLTE 氣炸鍋作示範,不同品牌的氣炸鍋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 RECOLTE Air Oven as demonstration. The cooking temperature and time required varies for different brands of air ovens / airfryers.


・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量為準。

    Servings are based on weight. 

・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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