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#178

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. "Sabayon" Saint-Jacques en sabayon [Ingredients] 2 servings 60g clarified butter 2 eggs 40cc sake 1 tablespoon lemon juice Scallops (for sashimi) Salt Pepper [Preparation] Season the scallops with salt and pepper. [Procedure] 1. Put the eggs in a bowl and stir. Season with salt and pepper. Add sake and mix. 2. Place in a hot water bath and keep stirring. When it thickens, add the clarified butter and mix. Add lemon juice to finish. Season with salt and pepper. 3. Heat a frying pan and fry the scallops. ◎ Bon appetit! [Drinks] Junmai Ginpu Kuniki Kuniki Sake Brewery, Mashike, Hokkaido ======================================= "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move to Ma Cuisine "Japonisée". "Japonisée" means perfectly Japanizing and expressing 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, Kiyomitsu 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 achievement for a Japanese chef, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this achievement. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website: 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:   / hoteldemikuni   ▼Facebook:   / hoteldemikuni.tokyo