焼き物（卵とキャベツの焼き物）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 20minutes
Cold Pumpkin Potage | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Pumpkin : 300g
- onion : 1/2 piece
- garlic : 1/3 piece
- Unsalted butter : 20g
- water : 500ml
- Fresh cream : 100g
- milk : 50g
- Honey : 2 tablespoons
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
40minutes
Procedure
-
1)
Prepare the material
00:07
Remove the seeds and cotton from the pumpkin and cut into small pieces. Finely chop the onion and garlic.
-
2)
Fry the ingredients
00:46
Heat the butter in a frying pan and fry the onions so that they are not colored. Next, fry the garlic and pumpkin in order so that they are not colored.
-
3)
Pour water and boil
02:54
Pour water and boil once. Season with salt and pepper and simmer over medium heat until the pumpkin is cooked. Take the lye as you like.
-
4)
Stir with a mixer
05:08
Stir the boiled ingredients with a mixer.
-
5)
Put in a pan and add fresh cream etc.
06:33
Put in a pan, add fresh cream, milk and honey, and bring to a boil. Add salt and pepper to taste.
-
6)
Refrigerate
09:28
Take the rough heat and cool it in the refrigerator.
Point
・ Recipe for "Cold Pumpkin Potage" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cooling time is not included in cooking time.
・ Leave the pumpkin skin as you like.
・ If you don't have butter, you can use olive oil.
・ Turn the mixer little by little.
・ Put it in the refrigerator for half a day to a day. If you are in a hurry, cool it in a bowl of ice water.
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