#096『とろとろポーチドエッグ』シェフ直伝の技！｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. "Poached eggs and spinach salad" Ingredients: 2 servings 2 eggs 1 liter of hot water 1/2 cup of vinegar 1 bag of spinach 50g bacon 1 clove of garlic 10g unsalted butter 1 teaspoon of soy sauce Pepper to taste 1. Cut the spinach into 4 pieces. Dice the bacon. Slice the garlic. 2. Boil water in a pot and mix with the vinegar. 3. Crack the eggs into a bowl. Gently place in the hot water and boil for about 2 minutes. 4. Add the bacon, garlic, and spinach to a frying pan and saute. 5. Add butter and soy sauce and mix well. ◎ Serve on a plate, sprinkle pepper, and say bon appetit! ====================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move to Ma Cuisine "Japonisée". "Japonisée" means to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express, based on a perfect understanding of traditional French cuisine. As proof of this, Kiyomitsu Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from the François Rabelais University. The former is the first achievement for a Japanese chef, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this achievement. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise." ▼Website: https://oui-mikuni.co.jp/ ▼Instagram:   / hoteldemikuni   ▼Facebook:   / hoteldemikuni.tokyo