コロッケ（カニクリームコロッケ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 30minutes
#French
#Meat dish
#Soup / soup
#Side dishes
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Pot-au-feu chicken wings | Hotel de Mikuni's recipe transcription
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Ingredients
- Chicken wings : Two
- Vegetables of your choice : Appropriate amount
- Mushroom of your choice : Appropriate amount
- Umami : 2 cups
- Sake : 50cc
- Olive oil : 1 tablespoon
- grain mustard : Appropriate amount
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
20minutes
Procedure
-
1)
Prepare the material
00:22
Cut vegetables and mushrooms. Season chicken wings with salt and pepper.
-
2)
Bake chicken wings
01:03
Heat olive oil (half amount) in a frying pan and bake chicken wings from the skin.
-
3)
Stew
02:17
Add mushrooms, vegetables, sake, and umami soup stock, cover with aluminum foil, and simmer on medium heat for about 3 minutes.
-
4)
Finish
03:35
Taste and taste with salt and pepper. Complete by adding the remaining olive oil and mizuna.
Point
・ A recipe for one serving of "pot-au-feu with wings" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ The light but rich soup stock is delicious.
・ Vegetables and mushrooms used this time: 60 g of carrots (boiled and sliced), 60 g of potatoes (boiled and sliced), 3 cherry tomatoes, 8 g of mizuna, 1/4 strain of shimeji mushrooms.
・ The chicken wings are browned on both sides.
・ The grain mustard may be mustard.
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