#603『愛知・味噌おでん 〜三國の日本の鍋シリーズ〜』シェフ、愛用の八丁味噌のスープが止まらない！｜シェフ三國の簡単レシピ
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3 سال پیش
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We present to you the
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
1/3 daikon radish
1 piece of konjac
4 boiled eggs
3 chikuwa
Beef ribs, as you like
100g hatcho miso
4 tbsp beet sugar
4 tbsp mirin (sweet cooking rice wine)
1 liter umami dashi (#13)
How to make umami dashi: https://www.seevid.ir/fa/w/mNBHu3BEbtI
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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 https://oui-mikuni.co.jp/
▼Instagram https://www.instagram.com/hoteldemikuni/
▼Facebook https://www.facebook.com/HotelDeMikuni.Tokyo/
3 سال پیش
در تاریخ 1400/10/20 منتشر شده
است.
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