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 people
4 sardines
100g couscous
110ml boiling water
1 pinch of salt
10g olive oil
1 tomato
1 cucumber
1 tablespoon lemon juice
1 tablespoon avocado oil
1 teaspoon harissa
1 sprig basil
Salt and pepper
2 teaspoons avocado oil
【Preparation】
・ Open the sardines and season with salt and pepper.
・ Put the couscous in a large bowl and add the boiling water. Add the salt and olive oil.
・ Cut the tomato and the cucumber into cubes.
【Procedure】
1. Add the harissa to the couscous and mix well. Add the tomato, cucumber, lemon juice, and avocado oil. Mix again. Season with salt and pepper.
2. Heat the avocado oil in a pan, and sauté the sardines.
3. Arrange on a plate and garnish with the basil leaves.
◎ Bon Appétit!
【Drink】
Louis Chenu Bourgogne Aligote
A.C Burgundy
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
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