日本料理店地址
中国哪里学日本料理好?
2021年2月1日
通过日本料理培训,多久才能掌握日本料理厨艺?
2021年8月7日

提起日本料理店里的食材,优质牛肉绝对是一个不可忽视的角色。平时到日本料理店去消费,大多数人更注重的是刺身食材的新鲜度,但我更加注重的是牛肉类菜品的品质,因为这类菜品不仅考验食材的优质度,更是衡量后厨师傅技术的试金石。

大多数日料从业者都会采购帝王鲑或丹麦皇冠三文鱼,以此提高刺身类成品的竞争力,但是采购的牛肉品质却很一般,导致牛排 牛丼等菜品的口感很一般,刺身很新鲜,牛排很难吃是现今很多日料店的通病。

那么如何采购优质牛肉,如何烹饪嫩爽的牛肉菜品呢?首先我们先要了解一下世界主要牛肉的知识。

要说世界最顶级的食用牛肉就是日本和牛了。日本和牛分作黑毛和牛、褐毛和牛等4类。按照地域,又可以分为近江牛、松阪牛、神户牛等等。至于经常有餐厅宣传的霜降牛肉、雪花牛肉,其实只是形容牛肉的状态,而不是牛的种类。日本和牛的肉质细致,咬起来柔嫩,肉里面富含丰富的不饱和脂肪酸及多种良质胺基酸,这一直都是美味牛肉的指标。 而影响口味的通常跟脂肪所含程度有关,高的就会呈现“霜降”状,日文里称为“サシ”,也就是所谓的油花,油花丰富的,就叫做“サシが入っている”。

日本的和牛从高到低共分为五个等级A5,A4,A3,A2,A1。A3 以上级别的牛肉就可以看见大理石状的分布了。其中A5级的和牛可以说是最顶级的了。A5级的和牛是最适合做刺身的,因为皮下脂肪分布均匀成雪花状,所以吃起来有入口即化的感觉。A4 ,A3 级别的和牛适合碳烤,牛肉经过烤制,脂肪因高温而融化,闻起来喷香扑扑,尝起来也不会觉得过老。如果是做寿司的话,A5 级的和牛就不是很适合了,因为太过肥腻,尝起来口感不是最佳。A3 级的和牛恰恰正合适,肥瘦适中。同寿司一样,A5级的和牛也不适合做火锅食用,应选用A3 级的和牛。

日本牛肉被列入我国禁止进口的目录,目前我国只有香港、台湾的确有进口,但是大陆地区却没有,所以有店里说自己卖的正宗和牛肉都是假的,所谓的和牛基本为澳洲和牛。

澳洲和牛是澳洲安格斯牛和日本的和牛杂交出来的,只是因为现在不停的和日本的和牛杂交,血统比较接近100%的日本和牛,所以味道也很鲜美, 但是要说到最好的和牛还是日本, 如果性价比高的和牛, 推荐澳洲和牛。与普通牛肉比起来,澳洲和牛有三个最突出的特点:首先是和牛有一股甜香的牛油味道,比牛肉更有牛肉味道;第二个感觉就是口感嫩滑,这是因为雪花牛肉结构肥瘦相间,没有筋膜,入口即化,像雪花落入口中。第三是拥有充足的汁水,简单的煎烤之后,在肉中均匀分布的大理石油脂开始融化,所以咬下去,就会在嘴里溢出香浓的汁水。

都不用说日本和牛,能够正规进口的澳洲和牛,我们都吃不到最顶级的。在上海花园饭店2楼山里日本料理店最高只卖M9的牛排,这是正规途径在上海能弄到的最好牛肉,而澳洲牛肉最高等级是M12。

佐井日料在这向您推荐一款中福和牛,产地辽宁,这是很多年前,东北从日本进口了日本和牛精液,通过人工授精杂交养殖了一批国产和牛,肉质虽不能与澳洲和牛媲美,但也达到了优质牛肉标准,袋装500克,75元一袋,价格也比较适中,不过这款中福和牛在江阳市场不太好买,大多日料食材批发商都没有这款产品,有需要的朋友可以来电咨询,我们会提供进货渠道。

当然,除了和牛,安格斯牛肉也是不错的选择。现在沪上很多日式烧肉店都会选择安格斯牛肉,这也是优质牛肉的主流。

除了牛肉,牛舌在日本料理店也绝对是个招牌菜,但由于烤制方法和水平的不同,每家店的烤牛舌都千秋各异。有的店牛舌咬下去,牙齿划过嫩肉,切断纤维,肉汁缓缓渗出,肉香越来越浓,有的店烤牛舌老而无味。那么烤牛舌有哪些技巧呢,佐井日料将教授你正宗日式烤牛舌的技巧。

采购牛舌:现在有国产牛舌和进口牛舌,佐井日料建议您可以采购国产牛舌,国产牛舌现今价格便宜但口感不比进口牛舌差。

牛舌处理:先用快刀去掉三分一角质、筋位和黏膜,剩下的牛舌,会按部位分割成雪花红肉,牛舌分舌尖 舌中和舌根。舌根柔软、油脂多,是整根牛舌的黄金部位,常被被切成1cm的厚片,做成厚切牛舌,舌中比起舌根无与伦比的口感,还是硬了许多,这个部位需要切成薄片,舌尖最硬,有的店会直接丢弃,佐井日料会教大家用舌尖做日式凉拌小菜-麻辣牛舌。

如果是做厚切牛舌,佐井日料的做法是先调煮牛舌汁,整根牛舌放入煮上2个半小时,再厚切成块备用,如果是薄切牛舌,佐井日料不建议煮整根牛舌,而是提前薄切牛舌片,直接烤制,用火烤到两面肉质变色,微微收缩,虽然薄薄一片,但嚼起来鲜嫩多汁。

日本料理之牛肉篇



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