Parsley Ham : Simple recipes from chef MIKUNI

We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo.
▼RECIPE
【Ingredients】 2 to 3 small casseroles 10cm in diameter
210g sliced ham
40g onion
1/4 clove of garlic
130ml of water
50ml white wine
35g parsley
5g gelatin
20 ml of water
Salt and pepper
10g unsalted butter
Mustard, a baguette
【Preparation】
・ Cut the ham into small squares.
・ Chop the onion, garlic and parsley.
・ Rehydrate gelatin with water (20cc).
【Procedure】
1. In a saucepan, heat the butter. Saute the onions, garlic and ham. Season with salt and pepper.
2. Add the white wine and cook briefly until the alcohol evaporates. Add water and bring to a boil.
3. Add the gelatin and immediately turn off the heat.
4. Transfer to a bowl. When cooled, mix in the parsley. Pour into the casseroles. Chill overnight in the refrigerator. Serve with mustard and sliced baguette.
◎ Bon Appétit！
【Drink】
Mâcon Charnay Le Clos Saint Pierre
Burgundy France
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Pushing further the concept of natural cuisine: '' my Japanized cuisine ''.
Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves.
The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais.
He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel.
Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni.
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