๐๐ฎ๐ฟ๐ฎ๐บ๐ฒ๐น๐ถ๐๐ฒ๐ฑ ๐ข๐ป๐ถ๐ผ๐ป๐ (The secret)
1. Peel & chop the onion
2. Add olive oil/butter to the pan on medium heat
3. Add sea salt, brown sugar and onions to the pan, medium heat
4. Once the onion starts to caramelised, add some red wine vinegar or balsamic vinegar and cover the lid. Let it caramelised till itโs golden (Lo and behold, itโs going to smell and taste freaking epic)
๐ช๐ฎ๐ด๐๐ ๐๐ฎ๐๐ฒ๐๐๐ฒ Note: I prefer no marinate for this good, thick piece of meat to enjoy the original rich flavours.
1. Add some butter to the pan on high heat
2. Rub the wagyu with sea salt before pan frying / grilling it
3. Once the pan is ready, drizzle olive oil on the Bavette and cook
4. Flip the Bavette every minute to get a good outer layer โ do it for 3 min each side
5. Drizzle extra virgin oil once itโs ready
6. Let the Bavette rest for 2 minutes before slicing them into 1cm width pieces (My mistake for placing the wagyu at the side of my pan after worrying it will overcook โ It wonโt! 6 minutes is magical for a medium rare.)
๐ฆ๐ผ๐ณ๐-๐ฏ๐ผ๐ถ๐น๐ฒ๐ฑ ๐๐ด๐ด
1. Boil the eggs with salt for 8 minutes on high heat
2. Submerge the soft boiled egg into ice water for 15-20 minutes
3. Peel the egg shell (Saw too many pan-fried eggs for sandwich, Iโd like something different)
๐๐ผ๐ป๐ฑ๐ถ๐บ๐ฒ๐ป๐ (Match made in heaven)
1:1 ratio for Mustard & Mayonnaise
๐๐ถ๐ฎ๐ฏ๐ฎ๐๐๐ฎ
1. Half the Ciabatta
2. Heat it over tha pan/grill till itโs soft and slightly charred. Or heat it in the oven at 180ยฐC for 5-10 min โ please use your eyes to check! Every oven performs slightly differently.
3. Spread a layer of kewpie mayonnaise and dijon mustard on the Ciabatta
4. Put the ingredients all together and serve!
