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Squid ink and Camembert squid rice | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

squid : 2 cups
Cold rice : 100g
onion : 1/8 piece
garlic : 1/2 piece
parsley : 1/4 branch
Camembert cheese : 6 pieces
Cut tomato : 200g
salt : Appropriate amount
pepper : Appropriate amount
Paprika powder : a little
Olive oil : 3 tbsp

Time required

60minutes

Procedure

1) Get ready 00:22
Squid removes skin, internal organs and cartilage. Cut the legs and ears, and then match them with the internal organs. This is packed inside. Finely chop the onion, garlic and parsley. Apply olive oil to the entire bakeware.
2) Fry cold rice 04:35
Heat olive oil (1 tbsp) in a frying pan, add onion, garlic, and chilled rice in that order and fry. Season with salt and pepper.
3) Add the legs combined with the internal organs and fry. 06:34
Add the legs combined with the internal organs and fry the frying pan evenly. Season with salt and pepper. Immediately after adding paprika powder and parsley, turn off the heat and remove the heat.
4) Spread cut tomatoes 08:04
Spread the cut tomatoes on a bakeware.
5) Fill the squid with ingredients 08:19
Lightly salt and pepper the squid. Add the stir-fried ingredients and Camembert cheese without any gaps. After stopping the mouth with a toothpick, insert a hidden knife. Place the stuffed squid on a bakeware and sprinkle with the remaining olive oil.
6) bake in an oven 12:26
Bake in an oven at 200 ° C for 15 minutes.
7) Arrangement 13:09
Take the toothpick and cut it. When cutting, prepare a wet cloth and wipe it off. Spread tomato sauce on a plate and put the cut squid on it.

Point

・ A recipe for two servings of Mikuni-style squid rice using squid ink and camembert by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cotton and squid ink are the points.
・ Fry while turning the frying pan.
・ After adding parsley, turn off the heat immediately before the color changes.
・ When packing in a small squid, it will be smooth if two people do it. A dish that you can enjoy while cooperating with your family and partners.
・ Bake in the oven for 10 minutes.
・ The stuffing has a strong taste, but if you feel the taste is light, shake it when you eat salt and pepper.
・ The combined wine is Château Marquis de Terme Rosé in Bordeaux, France. The scent like pink pepper and strawberry goes well with squid ink.