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Kyoho Beignet | Hotel de Mikuni's recipe transcription

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材料

  • Kyoho : 1/2 bunch
  • Mintha leaves : Appropriate amount
  • Carbonated water : 100g
  • Cake flour : 60g
  • salt : 2g

所要時間

30分

手順

  1. 1) Make clothes 01:09

    Put carbonated water in a bowl, add flour and salt, and mix to make a garment.

  2. 2) Take water from Kyoho 02:40

    Remove the water from the surface of the peeled Kyoho. Also wash the mint leaves and drain.

  3. 3) Deep frying with oil 03:22

    Kyoho is battered and fried in oil at 180 ° C. Fried mint leaves.

  4. 4) Serve 06:24

    Arrange the Kyoho on a plate and decorate it with mint leaves. Sprinkle with salt and have it.

Point

・ 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.


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