Stuffed zucchini : Simple recipes from chef MIKUNI

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 2 to 4 people
2 zucchini
1/4 onion
1/2 clove of garlic
One small cluster of Enoki mushrooms
10 slices of salami （about 45g）
One packet of Kewpie beans and grain mix (40g）
1 egg
Some pizza cheese
4 spoons of KAGOME tomato sauce
Salt and pepper
2 teaspoons of olive oil
【Preparation】
・ Carve each zucchini into a boat shape. Cut a bit from the underside to keep it stable. Chop the hollowed out zucchini flesh.
・ Chop the onion and garlic.
・ Roughly cut the Enoki.
・ Preheat the oven to 200 ℃.
【Procedure】
1. In a skillet, heat the olive oil. Sauté onion, garlic, chopped zucchini, bean and grain mix, and salami slices. Season with salt and pepper.
2. In a bowl, combine (1) and the egg.
3. Cover a baking sheet with aluminum foil, then place on the two hollowed out zucchini. Fill each with (2). On top, add tomato sauce and cheese.
4. Bake at 200 ℃ for 18 to 20 minutes.
◎ Bon Appétit！
【Drink】
Sancerre Blanc Le Manoir
Loire France
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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.
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