We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo.
▼【Ingredients】
5 green bell peppers
5 cherry tomatoes
45g rice
[For stuffing]
100g minced meat (pork / beef)
1/4 onion
1/2 clove of garlic
1 tablespoon flat-leaf parsley
Salt and pepper
[For broth]
100 ml water
100g tomato paste
1 tablespoon olive oil
Salt
1 bay leaf
【Preparation】
・ Soak rice in hot water to let it absorb some water.
・ Cut off the very tops of the bell peppers and remove the seeds and white pith. Don’t worry if some seeds and pith remain.
・ Chop the onion, and the garlic.
【Progression】
1. In a bowl, combine well the minced beef, chopped onion and garlic, flat-leaf parsley, and drained rice.
2. Spoon (1) into the bell pepper shells until 80% full. Close with a cherry tomato. Cut a slit at the bottom ends of the peppers to facilitate cooking.
3. In a saucepan, arrange the stuffed peppers and add the ingredients for the broth. Cover, bring to a boil, then simmer for 30 minutes.
◎ Bon Appétit！
【Drink】
Château La Baronne Corbières Le Lane Rouge
France Languedoc Roussillon
=============================================
Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves.
The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais.
He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel.
Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni.
▼HP oui-mikuni.co.jp/
▼Instagram / hoteldemikuni
▼Facebook / hoteldemikuni.tokyo
28 июн 2021
