肉巻き（アボカド肉巻き）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
Corn Potage | Hotel de Mikuni's Recipe Transcription
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Ingredients
- corn : One
- milk : 200cc
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
15minutes
Procedure
-
1)
Cut corn
00:45
For corn, scrape the fruit with a kitchen knife and cut the core into round slices.
-
2)
Take the soup stock from the core
02:25
Put sliced corn core and milk in a pan, boil and remove the dashi stock. Season with salt and pepper. When the milk is boiling, remove the core and turn off the heat.
-
3)
Add corn kernels and cook
05:01
Add corn kernels and cook again. Season with salt and pepper and boil.
-
4)
Mix
06:27
Remove the heat and put it in a blender. Return to the pan, taste and season with salt and pepper. When it comes to a boil, it's done.
Point
・ Recipe for 2 servings of "Corn Potage" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ If the corn is not raw, it may be canned.
・ Be careful not to get injured when shaving the fruit or cutting the core.
・ It is delicious even if it is hot or chilled in the refrigerator.
・ If you like the texture of corn, leave some grains when you mix it.
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