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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.
▼【Ingredients】
800g pork shoulder
50g Shio Koji
15g salt
1 pinch of sugar beet sugar
1 bay leaf
1 sprig thyme
1 sprig rosemary
An appropriate amount of vegetables for flavor, such as celery, carrot, onion, leeks, parsley, etc.
1 linen tea towel
Some cotton cooking string
【Procedure】
1. Prepare a dry marinade by mixing the Shio Koji, salt and sugar, bay leaf, thyme and rosemary in a small bowl. With a fork, prick holes all over the pork shoulder. Rub in the marinade all over the meat and let it marinade overnight.
2. Place the marinated meat on the tea towel, and wrap it tightly shaping it. Tie the towel securely all around with the cooking string.
3. Boil a large amount water in a large saucepan, cook the meat with the flavoring vegetables for 1 hour and a half, keeping the temperature at 80C.
4. Take the meat out of the pan. Let cool and rest in the refrigerator overnight.
5. Slice thinly.
◎ Bon Appétit!
【Drink】
Domaine de la Vougeraie Chardonnay Terres de Famille
A.C. Burgundy
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.
▼HP oui-mikuni.co.jp/
▼Instagram / hoteldemikuni
▼Facebook / hoteldemikuni.tokyo