#345『ポップコーン』塩バターキャラメル味！｜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. ▼RECIPE [Ingredients] 2-4 servings 50g Popcorn 1 tablespoon of rice oil 30g unsalted butter 30g beet sugar 50ml milk 3g salt [Procedure] 1. Heat oil in a skillet, add popcorn and cover. 2. Pop the corn on low to medium heat until you hear no more popping sounds. Pour popcorn into large bowl. 3. In the same pan, heat the beet sugar to make the caramel. Deglaze the caramel with the milk. Pour over popcorn, mix well, then season with salt. ◎ Bon Appétit！ [Drink] Jim Beam bourbon with soda and ice. ============================================= 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