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French-style New Year's Eve | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Camorose slice : 260g
Japanese leek : Two
Enoki : 1/2 pack
Shiitake : 2 pieces
Buckwheat : 2 servings
Camembert cheese : 1 box
Avocado oil : Appropriate amount
Umami : 3 cups
Soy sauce : 60cc
Sake : 60cc
Sugar beet sugar : 2 tablespoons

Time required

50minutes

Procedure

1) Prepare the material 02:36
Cut the green onions and mushrooms and save the umami soup stock.
2) Make mentsuyu 03:20
Put sake in a pan and boil it, add umami, sugar beet and soy sauce, and turn off the heat just before boiling.
3) Boil buckwheat 05:54
Boil water in a pan and boil buckwheat. After boiling, soak in cold water and drain.
4) Bake a duck 07:36
Season the duck with salt and pepper. Heat a frying pan, put it together to some extent, and bake the fat well. When the fat comes out, lightly bake it and remove it once.
5) Fry green onions and mushrooms 09:37
Put green onions and mushrooms in the same frying pan and fry until browned.
6) Add ingredients and simmer 11:22
Put mentsuyu in a pan and boil, add buckwheat, green onions, mushrooms, ducks, and cheese, add avocado oil, cover and simmer for about 3 minutes.

Point

・ A recipe for two servings of French-style Toshikoshi soba in the Mikuni style by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cheese goes well.
・ A large number of people may eat from the pot.
・ The combined wine is Domaine de la Vougeraie Pommard Les Petit Noizons (Domaine de la Vougeraie Pommard Les Petit Noizons) in Burgundy, France, which has an elegant rose scent.