#516『塩豚バラのキャラメリゼ』食べ過ぎ注意！さつまいものピューレとの相性も抜群！｜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 400g Salt pork (A) 5g beet sugar 5g honey 30ml white wine vinegar　 50ml white wine 1 tbsp soy sauce 1 sprig rosemary green onion pepper Salt pork :    • #515『塩麹塩豚』シェフ「もう最高！！」を連発させるスーパー発酵調味料で！｜シェフ...   Sweet Potato Puree :    • #514『さつまいものピューレ』ディップとしても！料理の付け合わせにもおすすめ！｜シ...   ============================================= 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