Far Breton : 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] 18cm diameter mold
Prunes 200g
Hot water 100cc
1 tea pack black tea
2 eggs
Sugar beet sugar 60g
Flour 50g
Milk 250cc
Rum 30cc
Extra flour and butter for greasing and preparing mold.
[Preparation]
・ Soak prunes in hot black tea.
・ Grease the mold with butter and dust with flour
・ Warm the oven to 190 ℃.
【Procedure】
1. Put eggs, sugar beet, flour, milk and rum in a bowl and mix.
2. Put the prunes in the mold and pour the batter.
3. Bake in the oven at 190 ° C for 45 minutes. If it starts to get too brown, cover with foil.
◎ Bon Appetit!
【Drink】
Vin Santo Del Chianti Classico
Tuscany, Italy
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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.
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oui-mikuni.co.jp/
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