佐賀牛もも肉の塩釜焼き

数年前から提供していますが、やっと納得のいく仕上がりになってきました

レシピはお世話になってる先輩に教えて頂きましたが、かなり改良して原型をあまりとどめてなくすいません🙇

肉自体をパンのような生地で包んで焼いてじっくり火を入れた感じです

肉の表面を軽く焼いて、生地で包み高温のオーブンで短時間焼きます

その後はお皿などを温めるウォーマーに入れて５時間程度保温した後にお客様に提供しています

じっくり火を入れるのでとても柔らかく仕上がります。以前は肉を半日冷蔵庫内で乾かしてみたり色々やっていましたが水分が抜けすぎて硬くなってしまう時もありましたので
今はただ焼いて包んでる感じです

なので来店時間から逆算して仕込み始めるのでランチタイムではほぼ提供出来てないのが現実です🙇

同じような調理で真空パックした後に加熱する低温調理がありますが、肉の匂いが素材にこもってしまうのが個人的に気になり牛肉ではやっていません

一つの問題点は柔らかく仕上がるのは良いのですが、肉自体はぬるいです

なのでそのまま提供しても温かさがなく中華料理屋としてはダメなので、蒸し器で熱々にしたソースをかけることで温度は相殺しています

伊万里牛に比べて佐賀牛はサシの部分が少なく硬くなりやすいんですが、その分脂が少なく年配の方でも食べやすいです

もちろん日によっては伊万里牛を使うこともあります。どちらもそれぞれの美味しさがあり作っていて楽しいです

Oven-Roasted Saga Beef Round
I’ve been serving this dish for several years now, and I finally feel satisfied with how it turns out.
The original recipe was taught to me by a senior chef I deeply respect, but I’ve made so many modifications that it hardly resembles the original—my apologies! 🙇
The beef is wrapped in a dough, similar to bread, and then roasted to slowly bring out its tenderness.
First, I lightly sear the surface of the meat, then wrap it in the dough and bake it in a high-temperature oven for a short time.
After that, I place it in a plate warmer for about five hours before serving it to customers.
Because it is cooked gently over time, it turns out incredibly tender.
In the past, I tried drying the meat in the refrigerator for half a day before cooking, but this sometimes caused it to lose too much moisture and become tough. Now, I simply sear it, wrap it, and bake it.
Since I have to calculate the preparation time based on the customer’s arrival time, this dish is rarely available during lunch service. 🙇
A similar technique is low-temperature cooking using vacuum sealing, but I find that it traps the meat’s aroma too much, so I don’t use it for beef.
One challenge with this method is that while the meat becomes very tender, it is not particularly hot.
Serving it as-is would make it feel too cool, which isn’t ideal for a Chinese restaurant.
To compensate, I pour a piping-hot sauce over it from a steamer, ensuring the overall temperature is just right.
Compared to Imari beef, Saga beef has less marbling and can become tougher, but that also means it has less fat, making it easier for older customers to enjoy.
Of course, there are days when I use Imari beef instead.
Each type of beef has its own unique flavor, and I truly enjoy making this dish with both.