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For the first time in the world, in this exciting report, I want to discover the secret of koobideh kebab with Australian wagyu meat at Jun's restaurant, an extremely attractive and unique experience that I was counting every second for.
Today, we came to Jun's restaurant in Dubai where something big is going to happen, we will be making koobideh kebab with Australian wagyu meat. Jun's restaurant has a very big and beautiful space and also a very nice terrace where you can sit and enjoy your time. The chef of the restaurant, Mr. Kelvin Cheunge, who has a very cool and lovable personality, is going to make a wagyu koobideh kebab for us today. Australian Wagyu beef with streaks of marbled fat and a unique Darling Downs beef which is grass-fed beef and therefore has a great natural sweet taste.
These meats are aged in Australia for twenty-seven days, before they are sent to Jun's restaurant, then they are stored in the cooler and are aged again for two weeks. The aging process of these meats takes about forty-five to sixty days. Australian wagyu tomahawk are aged for about 120 days.
Then it was time for koobideh kebab with Wagyu meat, which is called tsukune. They mix Australian lamb fillet meat with a little Wagyu meat and pine nuts and grind it 3 times, 50% Australian lamb fillet plus 50% Australian Wagyu rib eye meat a little onion, salt, three times grounded pine nuts are all mixed and put on the grill. It has a unique quality and excellent texture.
Egg yolk sauce is prepared for the kebab, which is heated for two hours at 61 degree temperature and has a creamy texture. To make this egg yolk sauce, they add a little salt and soy sauce and let it sit for a week. Then it is added to the wagyu koobideh kebab with a little lemon and homemade nakiura sauce, and finally kimchi jam with fresh chives, smoked salt and seven spices until the world's most expensive koobideh is prepared, which is extremely tasty and juicy, I must say, it is truly exceptional and a masterpiece. Chef Kelvin said that the recipe for this koobideh kebab was inspired by a traditional Iranian recipe.
Next, they made a wagyu burger for us. Australian wagyu meat is grilled with a little jalapeño, which is pressed to form a circular shape, then American cheese, fresh black pepper and a little sea salt are added and served with special bread. There is also a special comeback sauce which I must say gives this burger a unique taste.
The next dish that he prepared for us was beef tataki, which is Australian grade seven steak that is slowly fried and thinly sliced with yuzu vinegar, tomatoes, pickled chives, a little fresh lemon juice, and a little smoked salt. It was served and was very very delicious. The next dish was actually made from lamb neck meat, in addition to Sijuan pepper and various types of chili pepper, which was cooked for about seven to eight hours with tomato and meat broth, and sesame. It tasted fabulous
Finally, for dessert, they made several desserts for us, one of which was mango pudding, which was served with coconut sago, and fresh mango, cantaloupe, and fresh grapefruit, which was very delicious and amazing.
►THANKS TO:
Jun's Restaurant: / junsdubai
Kelvin Cheung: / chefkelvincheung
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