#425『自家製ジャンボン』塩麹とハーブでマリネした手作りハム!|シェフ三國の簡単レシピ

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. ▼【Ingredients】 800g pork shoulder 50g Shio Koji 15g salt 1 pinch of sugar beet sugar 1 bay leaf 1 sprig thyme 1 sprig rosemary An appropriate amount of vegetables for flavor, such as celery, carrot, onion, leeks, parsley, etc. 1 linen tea towel Some cotton cooking string 【Procedure】 1. Prepare a dry marinade by mixing the Shio Koji, salt and sugar, bay leaf, thyme and rosemary in a small bowl. With a fork, prick holes all over the pork shoulder. Rub in the marinade all over the meat and let it marinade overnight. 2. Place the marinated meat on the tea towel, and wrap it tightly shaping it. Tie the towel securely all around with the cooking string. 3. Boil a large amount water in a large saucepan, cook the meat with the flavoring vegetables for 1 hour and a half, keeping the temperature at 80C. 4. Take the meat out of the pan. Let cool and rest in the refrigerator overnight. 5. Slice thinly. ◎ Bon Appétit! 【Drink】 Domaine de la Vougeraie Chardonnay Terres de Famille A.C. Burgundy France ============================================= 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 https://oui-mikuni.co.jp/ ▼Instagram   / hoteldemikuni   ▼Facebook   / hoteldemikuni.tokyo  

もう市販品には戻れません。【炊飯器で放置するだけ】豚ロースで作る極上の自家製しっとりロースハム。
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もう市販品には戻れません。【炊飯器で放置するだけ】豚ロースで作る極上の自家製しっとりロースハム。

Parsley Ham : Simple recipes from chef MIKUNI
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Parsley Ham : Simple recipes from chef MIKUNI

Real homemade ham!  Grandma's family recipe!
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Real homemade ham! Grandma's family recipe!

#185 めちゃくちゃ美味い。家でもできる自家製ハムの作り方
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#185 めちゃくちゃ美味い。家でもできる自家製ハムの作り方

Salt pork : Simple recipes from chef MIKUNI
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Salt pork : Simple recipes from chef MIKUNI

【サンドイッチの頂点】アル中おじさんがお家で作る自家製豚ももハムで最高の晩酌
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【サンドイッチの頂点】アル中おじさんがお家で作る自家製豚ももハムで最高の晩酌

[Direct from the Pro] No more buying store-bought ham! Homemade loin ham
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[Direct from the Pro] No more buying store-bought ham! Homemade loin ham

#321 "Roast Pork Boulangerie Style" Just put the ingredients on top and bake in the oven! | Chef ...
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#321 "Roast Pork Boulangerie Style" Just put the ingredients on top and bake in the oven! | Chef ...

【自家製】あなたがまだ知らない本物のハムが味わえます
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【自家製】あなたがまだ知らない本物のハムが味わえます

#349 "Beef cheek stew" Slowly simmered in plenty of red wine! | Chef Mikuni's easy recipe
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#349 "Beef cheek stew" Slowly simmered in plenty of red wine! | Chef Mikuni's easy recipe

#58 フォン・ド・ヴォーの取り方 Fond de Veau フランス料理を極める第一歩 星野晃彦シェフ直伝! | BOCUSE AT HOME
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#58 フォン・ド・ヴォーの取り方 Fond de Veau フランス料理を極める第一歩 星野晃彦シェフ直伝! | BOCUSE AT HOME

Riesling Chicken : Simple recipes from chef MIKUNI
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Riesling Chicken : Simple recipes from chef MIKUNI

Creamy Garlic and Lemon Chicken - Simple recipes from chef MIKUNI
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Creamy Garlic and Lemon Chicken - Simple recipes from chef MIKUNI

How a 2 Michelin Star Chef Makes Fried Rice
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How a 2 Michelin Star Chef Makes Fried Rice

He Left Tokyo to Open a Curry Shop Deep in the Mountains of Japan (No Experience)
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He Left Tokyo to Open a Curry Shop Deep in the Mountains of Japan (No Experience)

#204  脂が美味い!!肉肉しさがハンパない自家製ベーコン!
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#204 脂が美味い!!肉肉しさがハンパない自家製ベーコン!

Fiorentina: How to Fry a 2kg Steak at One of the Oldest Trattorias in Florence
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Fiorentina: How to Fry a 2kg Steak at One of the Oldest Trattorias in Florence

$6 Michelin Stock in 60 Minutes (Costco Hack)
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$6 Michelin Stock in 60 Minutes (Costco Hack)

【オーブン不要・仕込み5分】もう買わなくてOK!無添加ハムが簡単に作れる!自家製ハムの作り方 四毒抜きレシピ フライパンや蒸し器で。
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【オーブン不要・仕込み5分】もう買わなくてOK!無添加ハムが簡単に作れる!自家製ハムの作り方 四毒抜きレシピ フライパンや蒸し器で。

I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage!
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I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage!