Cooking time: 4 min - Preparation time: 10 min - For: 4 people
Ingredients
400 g of beef carpaccio
400 g of Comté cheese
5 tbsp of soy sauce
2 tbsp of cane sugar
2 tbsp of rice vinegar
Preparation:
1. In a bowl, mix together the soy sauce, cane sugar and rice vinegar.
2. Dip the slices of beef carpaccio in it and let it marinate for 1 hour in the refrigerator.
3. Cut thick, rectangular slices of Comté cheese. Slices about 1 cm thick.
4. Prepare your skewers by wrapping each slice of Comté cheese with a piece of carpaccio. All that remains is to skewer them.
5. Turn on your Kokko over medium heat. Lightly oil the plate and then place your skewers on it. Cook for about 4 minutes, turning your skewers regularly, and serve hot!
