そうめん（バジルソースのそうめん）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
Simmered pork spareribs in cocotte | Hotel de Mikuni's recipe transcription
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Ingredients
- Pork spareribs : 500g
- potato : 14 small
- onion : 1 piece
- garlic : 1 piece
- White wine : 200cc
- water : 100cc
- Bay leaf : 1 sheet
- time : Appropriate amount
- flour : 1 tablespoon
- salt : Appropriate amount
- pepper : Appropriate amount
- Unsalted butter : 30g
Time required
60minutes
Procedure
-
1)
Prepare the material
01:47
Season the spareribs with salt and pepper. Cut the onion thickly. Potatoes take sprouts.
-
2)
Bake spareribs
02:12
Heat the butter in a pan (high heat) and bake the spareribs when bubbles appear. On the way, add flour and fry.
-
3)
Add vegetables
05:55
Add potatoes, onions and garlic and fry.
-
4)
Add water and boil
06:38
Reduce to medium heat and add white wine and water. Add bay leaf and thyme, heat to high heat and boil once. Take the lye lightly.
-
5)
Stew
08:14
Cover and simmer over low heat for 40 minutes.
-
6)
Serve
09:51
Use the oil left in the pot as a sauce without waste. Lightly add a glass of water to the ladle and heat it. When the sauce is ready, sprinkle it from above.
Point
・ A recipe for 2 to 4 servings of pork ribs cooked in cocotte by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ If you don't have a cocotte (staub), you can use an ordinary pot. In that case, take a little longer stew time.
・ Spare ribs of the same size are good, but even if they are not available, each one has its own taste.
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