Kyoho Beignet | Hotel de Mikuni's recipe transcription
- Kyoho : 1/2 bunch
- Mintha leaves : Appropriate amount
- Carbonated water : 100g
- Cake flour : 60g
- salt : 2g
Put carbonated water in a bowl, add flour and salt, and mix to make a garment.
Take water from Kyoho
Remove the water from the surface of the peeled Kyoho. Also wash the mint leaves and drain.
Deep frying with oil
Kyoho is battered and fried in oil at 180 ° C. Fried mint leaves.
Arrange the Kyoho on a plate and decorate it with mint leaves. Sprinkle with salt and have it.
・ Recipe for 2 servings of "Kyoho Beignet" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Beignet is like tempura in Japan.
・ Peel the skin of Kyoho.
・ Mix the cake flour and salt for clothing before putting them in carbonated water.
・ Lightly finished by using carbonated water.
・ Kyoho has a lot of water, so fry it quickly.