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
2 zucchini
125g cottage cheese
30g + 20g Parmesan
Kewpie Mix Beans 1 bag (50g)
1 can tuna (70g)
150g KAGOME tomato sauce
Salt and pepper
2 teaspoons olive oil
【Preparation】
・ Slice the zucchini lengthwise into ribbons 3mm thick.
【Procedure】
1. In a bowl, combine the cottage cheese, 30g Parmesan, the mixed beans, and tuna. Cool in the refrigerator.
2. Heat the olive oil in a pan. Pan-fry the zucchini. Season with salt and pepper.
3. In a small cast iron skillet, add the tomato sauce. Wrap some of the stuffing (1) with each zucchini ribbon. Arrange these in the skillet on top of the sauce. Sprinkle over the Parmesan (20g).
4. Bake in a toaster oven for 10 minutes.
◎ Bon Appétit!
【Drink】
Domaine Audebert et Fils Bourgueil
AC Bourgueil
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.
▼HP
oui-mikuni.co.jp/
▼Instagram
/ hoteldemikuni
▼Facebook
/ hoteldemikuni.tokyo
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