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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 4 to 6 people
100g unsalted butter
15g Nori (dried green seaweed)
1 tablespoon of wasabi paste (from tube) 1 teaspoon sea salt
Steak for the number of guests Salt and pepper
Olive oil
Freshly cooked rice for the number of guests
Preparation
Soften the butter.
Quickly dip the green nori seaweed once in boiling water.
Procedure
1. Put butter, seaweed, wasabi, and salt in a food processor and blend.
2. Heat olive oil in a skillet and pan-fry the steak.
3. Arrange the rice into bowls. Top with sliced steak and green seaweed and wasabi butter.
◎ Bon Appétit
Drink
Classic Collection South Africa
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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