« Since the kakugama provides the same effect as charcoal grilling, the heat swells from within even when boiling or grilling.»
> Generally, heating the food will cause it to shrink and become damaged as water is released from the food.
> Meat is cooked tender without dripping, and its interior color is almost uniformly pink as a result of the quick cooking time.
> The vegetables remain moist, crispy and fresh, and you can feel their natural sweetness.
> Generally, heating the food will cause it to shrink and become damaged as water is released from the food.
> Meat is cooked tender without dripping, and its interior color is almost uniformly pink as a result of the quick cooking time.
> The vegetables remain moist, crispy and fresh, and you can feel their natural sweetness.
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Ingredients for 2 servings Approx. 200g beef fillet 4 slices of asparagus, cut diagonally 4 snap peas 2 slices of zucchini, cut into slices 4 green beans |
Instructions
1. Sprinkle the beef fillet with salt then grill it on both sides on the kakugama grill pan over medium heat and allow it to rest.
*Preheat the kakugama grill pan over high heat, and spread a thin layer of oil using cooking paper before grilling the meat.
*Approximate time: front side: 1 minute, back side: 1 minute, rest: 3 minutes
2. Cook the asparagus, snap peas, green beans and zucchini on the kakugama grill pan over medium heat.
3. Warm the beef fillet of the first step again on the grill for 10 seconds, then cut it with a knife and sprinkle with pepper.
4. Cut the vegetables from step 2, pour the sesame sauce over them, and serve them on a plate along with the beef fillet from step 3.
