#273『豚肉のシャルキュティエールソース』お肉屋さん風！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 "Hôtel de Mikuni" in Yotsuya, Tokyo. "Pork with Charcutière Sauce" Ingredients: 2 servings 2 slices of pork loin 1/2 onion 1 tomato 4 pickles 90cc white wine 2 teaspoons mustard Salt to taste Pepper to taste Flour to taste 30g unsalted butter 30g olive oil Preparation: ・Season the pork loin with salt and pepper, and coat with flour. ・Finely chop the onion. ・Roughly chop the tomato and pickles. Procedure: 1. Heat olive oil in a frying pan and fry the pork. Remove once. 2. In the same frying pan, fry the onion, tomato, and pickles in that order. 3. Add the white wine, return the pork from (1) and simmer. 4. Add butter and mustard, and season with salt and pepper. ◎ Bon appetit! ======================================= "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move on 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, Kiyomi 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 time a Japanese chef has received this honor, and the latter is an honor only four chefs in the world have received, and is the pride of Hotel de Mikuni. Please enjoy Mikuni's culinary philosophy and esprit, "Japonise". ▼Website here https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (※We recommend the "Chef Hospitality Special Plan"!) ▼Instagram here   / hoteldemikuni   When you post a dish you made, tag it so the chef can see it! ▼Facebook here   / hoteldemikuni.tokyo