10/10/2025
🔥 Ember 廚房第二彈 - 薄燒牛肉卷 🥩🧄
自己細個唔食葱（所以唔聰明🤪）都係因為喱味餸先開始終意食葱
牛肉既焦香，加上葱蒜同牛既油脂，非常濃郁
再加味琳既醬汁，甜甜地去膩，絕讚！
（可以落蘿蔔蓉更佳，但係整蘿蔔蓉就唔夠簡單我就唔加）
由個名到用既調味就知到佢係日本野食。第一次食係小學既生日飯去一間喺太古城（稻穗亭，已執二十幾年）既放題食。我當時唔食魚生，唔食海鮮，但俾咗$2XX一個人，為咗食番本就會喪叫全場最值錢既就係牛肉。嗰時有個鐵板燒師父會收order即時燒。有時會成塊鐵板著火，好鐘意睇。
🔥 Ember Kitchen Episode 2 – Thin Grilled Beef Rolls 🥩🧄
When I was a kid, I didn’t eat green onions
It was actually this dish that made me start liking them
The beef’s charred aroma, combined with the green onion, garlic, and beef fat, gives a rich flavor.
With the mirin sauce — slightly sweet and helps cut through the greasiness — absolutely delicious!
(It’s even better with grated daikon, but since making that isn’t simple, I skip it.)
From the name and the seasoning used, you can tell it’s a Japanese dish.
The first time I had it was at my birthday dinner — an all-you-can-eat restaurant in Tai Koo Shing called Inaho Tei (which closed down over 20 years ago).
At that time, I didn’t eat sashimi or seafood, but since it cost over $200 per person, to make it “worth it,” I went all in on the most expensive thing there — beef.
There was a teppanyaki chef who took orders and grilled on the spot. Sometimes the whole grill would burst into flames — I loved watching the show
#香港
