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 4 persons
500g beef shank
350cc red wine
1 onion
1 carrot
1 clove garlic
2 fresh tomatoes
4 sprigs of thyme
2 bay leaves
1 orange
15 black olives
Salt and pepper
2 teaspoons olive oil
【Preparation】
・ Cut the meat into pieces and season with salt and pepper.
・ Peel and cut the carrot into small pieces.
・ Cut tomatoes and onion into quarters.
・ Cut the orange into slices.
【Procedure】
1. One day before: marinate the meat, onion, carrot, herbs, garlic and orange in red wine. Strain them before cooking. Reserve the marinade.
2. In a saucepan, heat the olive oil and brown the meat. Once colored, add the vegetables and cook briefly.
3. Add the marinade and bring to a boil. Season with salt and pepper. Simmer for 1.5 to 2 hours. To finish, add the olives and simmer for another 2 to 3 minutes.
※ If necessary, add more water during cooking.
◎ Bon Appétit！
【Drink】
Bandol Red
Provence 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.
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oui-mikuni.co.jp/
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