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.
▼RECIPE
[Ingredients] 2-4 servings
1 red pepper
1 bundle of Shiso leaves (about 10 leaves)
2 to 3 sardines in oil
1 to 2 tablespoons of white wine vinegar
3 slices of rye bread
Some Hiroshi powder (Optional)
Some Uméko (crushed and dried ume plums) (Optional)
Salt and pepper
[Preparation]
・ Chop the Shiso leaves.
・ Toast the bread.
【Procedure】
1. Blacken the paprika over an open flame. Then put it in a plastic bag to steam. Once cool, peel off the blackened skin. Remove the seeds and cut the flesh into diamond shapes.
2. Put red pepper diamonds, shiso, and vinegar in a bowl and marinade. Season with salt and pepper.
3. Spread some (2) on a slice of toasted rye bread, place a sardine fillet on top. Season with a sprinkle of Hiroshi and Uméko powder.
◎ Bon Appétit！
【Drink】
Pierre Ponnelle Beaujolais Villages
Burgundy France
=============================================
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
6 сен 2024
