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Profile of The Chef

The Chef was a top chef of a famous French restaurant in Tokyo for 10 years. He is one of the celebrated Japanese French chefs in Japan and also appeared on the well-known TV show "Iron-chef" as a contestant. He is now active as a corporate adviser for many F&B related companies and also lectures in many cooking schools. Since 1986, The Chef runs his own company Chantecoair.



Salted pork with Hibiki Miso
Salted pork with
Hibiki Miso
Hibiki Miso Meat Pie

Hibiki Miso Meat Pie
Grilled Kurobuta pork and round eggplants in Hibiki Miso and cheese
Grilled Kurobuta pork and round eggplants
in Hibiki Miso and cheese
Grilled pettitoes in Hibiki Miso

Grilled pettitoes in Hibiki Miso

Salted pork with Hibiki Miso Print(PDF)
Salted pork with Hibiki Miso

*Portion is 4 people.

RECIPE INGREDIENTS

Pork shoulder loin

400g

A.Salt (3% of meat weight)

12g (2 tsp)

A.Mirin Sweet cooking wine

1 tbsp (18g)

A.Sake

1 tbsp (1g)

Cucumber (cut in long strips)

1

Cherry-tomatoes (cut in half)

4

Hibiki MISO

30g


Tips & Advice
Soak the chunk of pork loin tied with twine in 3% salt water (same as sea water).

METHOD

(1)

Tie pork shoulder loin with cotton twine.

(2)

Put (1) and A in plastic bag and mix well. Keep in refrigerator for 2 nights.

(3)

Wash (2), put in a pot-full of boiling water and simmer for 30 ~ 40 min, then cool it off inside the boiled water.

(4)

Cut (3) into thin slices, layout on plate and decorate with cucumber and cherry-tomatoes. Serve with Hibiki Miso in saucer at side.

Hibiki Miso

Grand Gold Award from Monde-Selection
Third straight year from 2008, 2009 and 2010
 
Crystal Taste Award from iTQi (INTERNATIONAL
TASTE & QUALITY INSTITUTE) 2009, 2010.
Hibiki Miso

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Hibiki Miso Meat Pie Print(PDF)
Hibiki Miso Meat Pie

*1 pie dish(Portion is 8 people).

RECIPE INGREDIENTS

Minced Kurobuta Pork

500g

Onion (finely-chopped)

200g

Garlic (finely-chopped)

1 (5g)

Butter (unsalted)

30g

A.Sake

1/2 cup (100g)

A.Hibiki MISO

75g

A.Pepper

a pinch

Bread crumbs

1/2 cup (20g)

Frozen pie sheet

2

B.Egg yolk

1

B.Water

10g





Tips & Advice
Cut into preferred portion after it has cooled off.

METHOD

(1)

Heat butter in pan, saute onion and add garlic, minced pork until meat color changes. Add A and simmer, mix in bread crumbs, then cool it off.

(2)

Defrost pie sheet and roll out with rolling pin till slightly larger than pie dish, then place it in the pie dish. Spread well to fill in gaps and trim off overhanging dough with knife. Poke holes on entire area with fork and cover with round shaped cooking sheet. Put weight (or red-beans etc.) on and put in oven preheated to 210°C for 15~20 min. till the pie crust turns into light brown.

(3)

The left over piecrust in (2) to be cut into 10 pieces of 1cm tape strips. If not enough dough, defrost another pie sheet and roll out and make the same 1cm tape strips.

(4)

Remove weight in (2), fill in (1), and cover it with (3) tape strips in lattice pattern. Trim any excess dough and brush on B beaten egg yoke, then put in oven preheated to 200°C for about 15 min.

(5)

Remove (4) from pie dish and place on plate.

Hibiki Miso

Grand Gold Award from Monde-Selection
Third straight year from 2008, 2009 and 2010
 
Crystal Taste Award from iTQi (INTERNATIONAL
TASTE & QUALITY INSTITUTE) 2009, 2010.
Hibiki Miso

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Grilled Kurobuta pork and round eggplants in Hibiki Miso and cheese Print(PDF)

Grilled Kurobuta pork and round eggplants in Hibiki Miso and cheese

*Portion is per one person.

RECIPE INGREDIENTS

Pork tenderloin

300g (25g x 12)

Flour for deep fry

15g

Round Eggplants

2

King oyster mushroom

1 pack

Red bell pepper

1/2

Yellow bell pepper

1/2

Deep frying oil

Moderate amount

Hibiki MISO

80g

Mozzarella cheese

1 (125g)

Grind black pepper

Some

Tips & Advice
Hibiki Miso and Mozzarella go well together and grind pepper tightens the flavor.

??????

(1)

Pork tenderloin to be cut into bite sizes, coat with flour and deep fry.

(2)

Eggplants to be cut in halves, make lattice incisions on cut surface for easier eating, then quickly deep fry in hot oil.

(3)

Slice oyster mushrooms lengthwise, cut red and yellow bell peppers into chunks and boil, then drain.

(4)

Put (1) and (3) on (2), and top up with Hibiki Miso and Mozzarella in that order, then broil in oven toaster until cheese melt.

(5)

Dish out (4) on plate and sprinkle with grind pepper.

Hibiki Miso

Grand Gold Award from Monde-Selection
Third straight year from 2008, 2009 and 2010
 
Crystal Taste Award from iTQi (INTERNATIONAL
TASTE & QUALITY INSTITUTE) 2009, 2010.
Hibiki Miso

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Grilled pettitoes in Hibiki Miso Print(PDF)

Grilled pettitoes in Hibiki Miso

*Portion is per two people.

RECIPE INGREDIENTS

Pettitoes

4

A.Onion (cut in chunks)

50g

A.Carrots (cut in chunks)

50g

A.Ginger (thin slices)

30g

A.Water (enough to cover pettitoes)

moderate amount

B.Hibiki MISO

60g

B."La Chimay Bleue" beer

330ml (1 bottle)

B.granulated sugar

20g (1+2/3 tbsp)

Hibiki MISO

80g

Bread crumbs (dry)

40g (1 cup)

Parsley (chopped)

1 tbsp

Seasonal fresh vegetables

Some

Tips & Advice

Enjoy!

METHOD

(1)

Boil water in a pot and put in the Pettitoes and cook for about 10 min., then rinse with water.

(2)

Put (1) and A in pot and bring to boil. Skim the scum from broth, add B, cook for about 1 hr and remove pettitoes from pot and cool it off.

(3)

Brush-on Hibiki Miso on (2), roll over bread crumbs and grill in oven.

(4)

Dish out (3) in serving bowl with parsley on top and seasonal vegetable at side.

Hibiki Miso

Grand Gold Award from Monde-Selection
Third straight year from 2008, 2009 and 2010
 
Crystal Taste Award from iTQi (INTERNATIONAL
TASTE & QUALITY INSTITUTE) 2009, 2010.
Hibiki Miso

Back to Top