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 a 18cm-long terrine dish
500g Minced pork
200g Chicken liver
40ml Calvados
80ml Fresh cream
7g Salt
3g Pepper
1 packet of pistachio nuts
Some milk
10 slices of bacon
1 bay leaf
[Preparation]
・ After soaking the livers in milk, chop them coarsely.
・ Line terrine dish with bacon to cover all sides. Leave some bacon hanging over the edges.
・ Preheat oven warm to 210℃.
[Procedure]
1. Combine minced pork, liver, salt and pepper in a bowl and mix well.
2. Add Calvados and fresh cream, and mix again. Mix in the pistachios.
3. Fill the terrine dish with mixture (1 & 2). Pack in tightly to prevent air pockets. Fold bacon over to cover.
4. Place the bay leaf on top. Carefully cover the terrine with aluminum foil.
5. Bake in the oven at 210°C for 25 minutes. Remove the aluminum foil, then continue baking for another 25 minutes. Turn off the heat and leave terrine in the oven so that the core temperature reaches the right temperature.
◎ Bon Appétit！
[Drink]
Marc Kreydenweiss
Riesling Andlau
France Alsace
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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/
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/ hoteldemikuni
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/ hoteldemikuni.tokyo
29 сен 2024
