超級香！呢個飯用火槍效果最好！餐廳係加有馬山椒同梅子醬油調味，屋企冇所以用咗柚子醬油代替💛酸酸地中和返左口魚嘅油膩感！
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❤️🔥左口魚煲仔飯 📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
左口魚裙邊 8片
珍珠米 250g
水 250ml
昆布鰹魚高湯粉 1茶匙 (可省略)
三文魚籽/蔥花/芝麻/柚子醬油 (隨意配搭)
🔸醃料🔸
日式醬油 1.5湯匙
味醂 1湯匙
清酒 1湯匙
🔹做法🔹
- 左口魚裙邊解凍，醃30分鐘
- 大鍋加入白米和清水，加入鰹魚粉，倒入已醃過魚的醃料，中火煮至微滾 (呈魚眼泡，期間用筷子攪拌防黏)，合蓋小火煮20分鐘，熄火焗10分鐘
- 鋪上左口魚裙邊，留意不要疊放；用火槍燒至焦香油份䆁出；中火煮約2-3分鐘成飯焦
- 鋪上三文魚籽，灑上蔥花和芝麻，淋上柚子醬油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
8 slices of engawa
250g Rice
250ml Water
1 tsp Dashi Powder (optional)
Toppings (optional): Salmon Roe, Chopped Scallions, Sesame Seeds, Yuzu Soy Sauce
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
1.5 tbsp Japanese Soy Sauce
1 tbsp Mirin
1 tbsp Sake
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw and marinate the engawa for 30 mins.
- In a large pot, combine pearl rice, water, bonito powder and the fish marinade. Cook over medium heat until simmering, stirring occasionally. Cover, reduce heat to low, and cook for 20 mins. Let steam off heat for 10 mins.
- Place marinated engawa on the rice without overlapping. Use a culinary torch to char the fish until fragrant, then cook over medium heat for 2-3 mins to form a crispy rice crust.
- Serve topped with salmon roe, chopped scallions, sesame seeds, and a drizzle of yuzu soy sauce.
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🇭🇰香港
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🌎香港/海外
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