#321『ローストポークのブーランジェール風』具材をのせてオーブンで焼くだけ！｜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. Roast pork boulangère style [Ingredients] 4-6 servings 600g pork chunks 3 potatoes 1 onion 2 cloves of garlic 2 bay leaves 1 pack of thyme 1 pack of rosemary 1 cup of umami dashi 2 tablespoons of mustard Salt and pepper to taste 40g unsalted butter [Preparation] Thinly slice the potatoes and onions. Make the umami dashi:    • #013『うま味だし』昆布と鰹節でうま味の相乗効果｜シェフ三國の簡単レシピ   Preheat the oven to 200°C. [Procedure] 1. Tie the pork with string, season with salt and pepper, and spread with mustard. 2. Place potatoes, onions, garlic, (1) and herbs in a heat-resistant container. Pour in umami dashi (so it doesn't dry out) and top with butter. 3. Bake in a 200℃ oven for 45 minutes. ◎Bon appetit! [Wine] Domaine de la Vougeraie Beaune Blanc Burgundy, France ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. A step beyond the natural "Cuisine Naturel" to Ma Cuisine "Japonisée". "Japonise" means to perfectly understand traditional French cuisine and to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from François Rabelais University. The former is the first award to a Japanese chef, and the latter is an honor shared by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "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 the food you made, tag us so the chef can see it! ▼Facebook here   / hoteldemikuni.tokyo