超美味的一餐！食材高質簡單煮已經好好味🫶🏻今次用松阪牛製作了和牛三文魚籽炊飯和壽喜燒😙
炊飯加入了青檸汁和青檸皮屑，味道更加清新💚壽喜燒是參考去年到日本松阪市當地名店的做法🥺先煎香再加壽喜燒汁和砂糖，之後放入蔬菜煮熟，再放入日本生食用雞蛋黃！是日本的味道呀🥹
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🇯🇵青檸和牛三文魚籽炊飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
日本米 1.5米杯
昆布鰹魚高湯 1.5米杯
和牛燒肉 8片
三文魚籽 (可省略)
青檸 1 個
🔸調味料🔸
日式醬油 1湯匙
味醂 1茶匙
青檸汁 1茶匙
🔹做法🔹
- ▪️預備高湯▪️ 昆布鰹魚高湯包放入清水，中火煮至沸後，繼續煮2-3分鐘，取出高湯包
- ▪️炒香配料▪️下油開鍋，煎香和牛片，加入鹽和黑胡椒碎，盛起備用
- 同一個鍋加入米飯炒勻吸收肉汁；倒入高湯和調味料
- ▪️如用爐頭▪️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；鋪上和牛片，合蓋中火煮2-3分鐘，加入三文魚籽；擠上額外青檸汁和青檸皮屑即成
- ▪️如用電飯煲▪️白米放入飯鍋，倒入高湯和調味料，鋪上配料；合蓋按下煮飯按鈕；鋪上和牛片，合蓋保溫模式3分鐘；加入三文魚籽，擠上額外青檸汁和青檸皮屑即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Japanese rice – 1.5 rice cups
Dashi – 1.5 rice cups
Wagyu beef slices – 8 px
Salmon roe (optional)
Lime – 1 px
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Japanese soy sauce – 1 tsp
Mirin – 1 tsp
Lime juice – 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- ▪️Prepare broth▪️ Boil kombu and bonito flakes in water for 2-3 mins. Remove broth packet.
- ▪️Sauté ingredients▪️ Sauté wagyu slices, season with salt and pepper. Set aside.
- In the same pan, stir-fry rice with meat juices. Pour in broth and seasoning.
- ▪️Stovetop▪️ Cook until gently boiling (fish-eye bubbles), stirring occasionally. Cover, simmer on low for 20 mins, rest for 10 mins. Top with wagyu, cover, cook for 2-3 mins. Add salmon roe, lime juice, and zest.
- ▪️Rice cooker▪️ Place rice, broth, seasoning in cooker. Arrange ingredients on top. Cook, place wagyu on top, keep warm for 3 mins. Add salmon roe, lime juice, zest.
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