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 1 to 2 people
200g chicken tenders
１/2 teaspoon salt
[Batter]
50g tempura flour
１/2 teaspoon paprika powder
１/2 teaspoon garlic powder
80g water
Oil for frying
[Sauces]
2 tablespoons mayonnaise + 1 teaspoon of harissa
2 tablespoons of your favorite sauce ＋1 tablespoon mustard
【Preparation】
・ Trim the chicken tenders of any tendons. Cut into bite-size pieces. Season with salt.
・ In a bowl, combine the ingredients for the batter.
・ Make the two sauces.
【Procedure】
1. Dip the chicken pieces into the batter and fry them.
2. Serve with the sauce.
◎ Bon Appétit！
【Drink】
Damien Laureau Savennieres “Petite Roche”
A.O.C Savennieres
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