Corn Soup with soy milk : Simple recipes from chef MIKUNI скачать в хорошем качестве

Corn Soup with soy milk : Simple recipes from chef MIKUNI

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】 for 2 people 1 ear of corn 200 ml soy milk 100 ml water Some plain popcorn Shichimi pepper (a blend of seven spices) Some avocado oil 【Preparation】 ・ With a kitchen knife, cut off the kernels and reserve. Then cut the cob into round slices. ・ If making homemade popcorn:    • #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   【Procedure】 1. Put corn cob slices and water in a small saucepan and heat. 2. Remove the cob slices, add corn kernels and heat. 3. Remove from the heat and pour into a blender. Mix well. 4. Cool the soup over ice water or in the refrigerator, then and add soy milk. 5. Pour into a bowl and garnish with popcorn, shichimi pepper, and avocado oil. ◎ Bon Appétit！ 【Drink】 Tokyo milk ============================================= 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