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2017-02-07
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釜飯者,即日本傳統鍋飯也,是以獨立小鍋,加入高湯、料理 酒和油等製作而成,感覺有點似港式煲仔飯,但風味就各有千秋了。在日本奈良,釜飯是日常傳統的主食之一,師傅會預先熬煮好湯汁,備用放涼讓湯汁更出味,每次收到order便將湯汁放入小鍋煲煮米飯約15分鐘,讓湯汁的味道融入米飯當中,之後再在飯上面放上時令新鮮食材,蓋上木蓋將之蒸熟,讓米飯盡吸鮮味精華,入口鮮甜充滿飯香,美味至極。早前在網上看到原來現在在香港都可以食到釜飯了,皆因一位香港有心人誠邀了日本製作釜飯的著名大廚擔當小店的顧問,在銅鑼灣開設了在港第一間的釜飯專門店,難得在屋企附近,當然相約朋友去試下以解口舌之慾啦。位於銅鑼灣登龍街這人氣地段,門口以搶眼的紅色神社鳥居為裝飾,展現出濃厚日本風情,餐廳內的佈置亦以木色為主,面積不算大但勝 在簡約舒服,頗具心思。打開餐牌,選擇不算太多,一行十二款由全素菜的五目釜到招牌奈良七盛釜的釜飯套餐,有齊漬物、煮物、冷盤、刺身、茶碗蒸、味噌湯、釜飯和生果,十分齊全,筆者們點了奈良七盛釜鈑及三種盛釜飯。奈良七盛釜飯,是以海鮮為主題的一款釜飯,前菜以傳統日式木盤上枱,很有日式鄉土風味。漬物為日式醃漬酸蘿蔔,
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