焼き物（ブロッコリーとベーコンのチーズ焼き）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
Eel Matrot-style Donburi | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Grilled eel : 1 sheet
- Sauce and Japanese pepper attached to Kabayaki : 1 sheet
- Heinz demiglace sauce : 1/2 bag
- Red wine : 150cc
- water : 100cc
- Unsalted butter : 20g
- onion : 1/4 piece
- carrot : 1/4
- celery : 1/4
- garlic : 1/2 piece
- rice : 1 set
Time required
20minutes
Procedure
-
1)
Prepare the material
01:04
Cut the onions and carrots into thin slices. Slice the celery into thin slices.
-
2)
Make the sauce
01:18
Add red wine, demiglace sauce, garlic, carrots, onions, celery, and water to a frying pan in that order, and bring to a boil over high heat. When it boils, reduce to medium heat and simmer for about 5 minutes.
-
3)
Finish the sauce
03:40
Add the kabayaki sauce and butter and mix the whole.
-
4)
Add grilled eel
03:58
Add eel kabayaki and warm.
-
5)
Serve
04:44
Serve warm rice in a bowl, top with eel kabayaki and sprinkle with vegetables and sauce.
Point
・ Recipe for "eel matrot-style bowl" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Home cooking in Bordeaux, France.
・ Matrot is a stewed dish that uses a large amount of wine and spices to finish habitual fish meat with a fragrant finish.
・ A bowl with a surprising combination of red wine and eel kabayaki.
・ Sprinkle with Japanese pepper if you like.
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