19/05/2025
大家在品嚐日本料理時，常常會看到一種烹調方式叫磯煮。😄
磯煮是一種日本常見的烹飪方法，主要用於烹調海鮮。
這種料理方式常常會使用醬汁或昆布慢火炆煮🔥，使食材保持鮮嫩彈牙，同時讓濃郁的湯汁滲入食材，使其更加美味。
磯煮鮑魚釜飯是一道結合磯煮鮑魚與日式釜飯的美食。
釜飯是一種用陶鍋或鐵鍋炊煮的米飯，通常加入高湯、醬汁和各種食材，使米飯吸收豐富的風味。😍
磯煮鮑魚釜飯的特色在於鮑魚的鮮甜與醬汁的濃郁相互融合，讓米飯充滿海鮮的香氣，經過長時間燜煮後，讓鮑魚的口感更加細膩。
是一道適合宴客的高級料理。😀
When enjoying Japanese cuisine, you often come across a cooking method called Iso-ni.😄
Iso-ni is a common Japanese cooking technique mainly used for preparing seafood.
This method typically involves simmering ingredients in a sauce or kombu (kelp) broth over low heat🔥, keeping the texture tender and firm while allowing the rich flavors to infuse into the food, making it even more delicious.
Iso-ni Abalone Kamameshi is a dish that combines Iso-ni abalone with traditional Kamameshi, a type of Japanese rice dish.
Kamameshi is rice cooked in a ceramic or iron pot, usually flavored with broth, sauces, and various ingredients, allowing the rice to absorb a depth of flavors.😍
The key feature of Iso-ni Abalone Kamameshi is the harmonious blend of the natural sweetness of abalone and the rich umami of the sauce. The rice is infused with the aroma of seafood, and after a long simmering process, the abalone becomes even more delicate in texture.😍
This dish is considered a high-end delicacy, perfect for hosting guests.😀
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You can now enjoy the luxury dining and service of five star experience in the comfort of your home~ Our experienced star chef provide Japanese (Omakase, Teppanyaki), Thai, Western and Chinese cuisine catering services ( including private event, companies, large-scale events, yachts, etc). And we are the only one in Hong Kong that provides professional teppanyaki stove door-to-door service~
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