Cooking time: 4 min - Preparation time: 10 min - Serves: 4
Ingredients
400 g beef carpaccio
400 g comté cheese
5 tbsp. soy sauce
2 tbsp. cane sugar
2 tbsp. rice vinegar
Preparation:
1. Mix the soy sauce, cane sugar and rice vinegar in a bowl.
2. Dip the slices of beef carpaccio in the mixture and leave to marinate for 1 hour in a cool place.
3. Cut thick, rectangular slices of Comté cheese. Slices about 1 cm thick.
4. Prepare your skewers by wrapping a piece of carpaccio around each Comté slice. Skewer the slices onto the skewers.
5. Light your Kokko over medium heat. Lightly oil the griddle, then arrange the skewers. Cook for about 4 minutes, turning regularly, and serve hot!
