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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] 4 to 6 servings
Boneless pork ribs 500g
1/2 onion
1 clove of garlic
1 sprig of thyme
1 bay leaf
Salt 5g
Pinch of pepper
Lard 30g
[Preparation]
・ Cut the pork and season with salt and pepper.
・ Chop garlic and onions into coarse pieces.
【Procedure】
1. Heat the lard in a fry pan and saute onions and garlic.
2. When they soften, add pork and herbs, then cook.
3. Add water to cover and simmer for 2 hours. Remove from heat and let it cool. Reserve broth. Then chill meat in refrigerator overnight.
4. The next day, take out the meat and shred it by hand or chop it finely with a kitchen knife.
5. Mix meat with the reserved fat and broth left in the pot.
◎ Bon Appetit!
【Drink】
Tocup Japan Hokkaido
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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
▼Facebook
/ hoteldemikuni.tokyo