新食感！低温調理で牛肉の昆布締め｜「懐石料理桜会」満田シェフ｜【家でできる】【プロのレシピ】【おかゆのソース】【真空調理】

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Make your home cooking taste like a pro! • Learn how to make a delicious dish from professional chefs. • If you like this video, please click the Like button and subscribe to our channel. • This time, Chef Mitsuda from Sakurae, a restaurant with two Michelin stars for seven consecutive years from 2012 to 2018, located along the Romantic Road, a 10-minute walk from Shoji Station in Osaka Hokusetsu district, and its branch located at Nishitenma in Osaka City introduced us a new style of beef cuisine, Beef Sashimi Cured With Kombu Kelp. • Ingredients: • 200g Beef chuck rib • 20g Kombu kelp • 60g Scallions • A shiso flower • 1tbsp Ponzu vinegar • [Rice-porridge] • 50g Rice • 1L Water • [Combined dashi soup] • 2L Water • 1tbsp Sugar • 1tbsp Rice vinegar • 1tbsp Sudachi juice • 50cc Soy sauce • 1tbp Mirin • Sakurae • https://sakurae.com/ • Gourmet Studio FOOVER • https://foover.jp/ • Business inquiries: • [email protected] • YouTube Channel [ENG Version] • https://bit.ly/37jsAoA • 　■Instagram • 　　 / gourmetstud... • 　■Twitter • 　　 / foover_official • 　■Facebook • 　　 / • 　■Pinterest • 　　https://www.pinterest.jp/foover0034/ • 　■CHEF★DELI • 　　https://cuisine-kingdom.com/chefcolla... • CUISINE KINGDOM • https://cuisine-kingdom.com/ • • Our cooking channel introduces friendly recipes and 'HOW TO COOK' tutorials directly shown by professional chefs in Japan - presented by Gourmet Studio FOOVER and CUISINE KINGDOM. • #Beef #Kombu #Sashimi

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