Since GWZ started sharing dishes and recipes on IG and MingPao the response has been positive and all of you are truly to thank ? for the support! To end 2018 the best way, GWZ is recommending this Teppanyaki replica recipe. Thin sheets of top notch beef cooked on a grill, tastes almost the same as Teppanyaki restaurants!
Wishing everyone a healthy and happy 2019 and thank you for your support once again! ?
承蒙各位厚愛,自2018年初在此開設專欄,一直得到大家支持,實在感激不盡!今年最後一個好介紹,保證好味又易整——薄燒A5和牛。一般來說日式料理會分「網燒(網焼き;Amiyaki)」或「鐵板燒(鉄板焼き;Teppanyaki)」。而和牛等肉類食材,亦有「薄燒(薄焼き;Usuyaki)」和「厚燒(厚焼き;Atsuyaki)」之分。今次是以薄燒方式,透過近乎網燒的方法烹調,畢竟沒有多少家庭像料理店般,特地裝設鐵板燒用的鐵板……總之就是貫徹簡單直接的手法,炮裝出美味的菜式!
再次多謝大家的支持,祝各位2019年新年進步!
Method:
PS: use A4 grade or above Wagyu beef, and if you can get hold of Japanese spring onions that would be ideal. Use #獨子蒜 #sologarlic instead of normal ones if possible.
PPS: Do not overcook the beef, maximum 25 seconds on the grill.
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.