#376『さばのマスタード焼き』干物でフレンチに挑戦！｜シェフ三國の簡単レシピ

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 1 person 1 dried mackerel filet 1/2 tablespoon of mustard Some breadcrumbs 1 tomato Some fresh parsley 1/2 tablespoon of white wine 1/2 tablespoon olive oil 【Preparation】 ・ Cut the dried mackerel filet into bite-size pieces. Don’t worry about the bones. It is more pleasing on the palate if they are included. ・ Dice the tomato. ・ Chop the parsley. 【Procedure】 1. Add the olive oil to a small cast-iron skillet, then add the tomatoes, then the mackerel pieces (in that order). 2. Brush the mackerel pieces with mustard. Sprinkle them with breadcrumbs. 3. Add drops of white wine and olive oil around the mackerel, avoiding the parts covered with breadcrumbs. 4. Bake in a toaster oven for 10 to 13 minutes to obtain a good cooking and a nice coloring. ◎ Bon Appétit! 【Wine Pairing】 Jean-Michel Giboulot Savigny les Beaune 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 www.instagram.com/hoteldemikuni/ ▼Facebook www.facebook.com/HotelDeMikuni.Tokyo/

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• #filets_de_maquereau_grills_la_moutarde