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] For about 20 samosa 3 potatoes
15g frozen green peas
1/2 clove of garlic
1/3 onion
1/2 tablespoon of olive oil
1/2 teaspoon cumin seed (whole)
1/2 teaspoon curry powder Garam masala 3 pinches 1/2 teaspoon of salt
About 20 gyoza skins 1 lemon
Oil for frying
[Preparation]
Boil the potatoes with their skins on, let cool, then peel. Chop the onion into coarse pieces.
Mince the garlic.
Cut the lemon nicely for decoration. Place it on a plate.
[Procedure]
1. In a bowl, combine potatoes, garlic, curry powder, garam masala, salt, and green peas in a bowl.
2. In a skillet, heat olive oil and fry cumin seeds briefly to bring out their aroma. Add the onion and sauté. Combine with (1).
3. Put a spoonful of (2) on a gyoza skin and wrap it closed. 4. Fry them in oil for a nice color.
Bon Appétit
[Drink]
A blend of 50% dark beer and 50% beer.
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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
11 май 2021
