Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chilled shabu salad with tender pork offcuts. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Delicious on a hot summer night. You can make it super simple and quick by using just shredded lettuce with the quickly boiled pork slices on top and adding sesame or ponzu dipping sauce. That's delicious, too, but taking just a little more time with the salad and maybe even the sauce makes it even better.
Chilled Shabu Salad With Tender Pork Offcuts is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Chilled Shabu Salad With Tender Pork Offcuts is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chilled shabu salad with tender pork offcuts using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chilled Shabu Salad With Tender Pork Offcuts:
- Make ready 400 grams Pork Offcuts
- Make ready 1 tbsp Sake
- Get 1 tsp Sugar
- Get 1/4 tsp Salt
- Take 1 Lettuce
- Get 1 Eggplant (slim Japanese type)
- Make ready 1 Vegetable oil
- Take Grated Daikon Radish and Soy Sauce Lemon Flavored Sauce (ID:1494363)
- Make ready 4 tbsp Soy sauce
- Make ready 2 1/2 tbsp Mirin
- Take 4 tsp Honey
- Make ready 2 tsp Vinegar
- Get 4 tsp Lemon juice
- Make ready 4 tsp Sugar
- Make ready 1 tsp Granulated dashi stock
- Make ready 4 tsp Water
- Take 200 grams Daikon radish
Pork Shabu Shabu Salad is a perfect dish for a hot summer dinner. It is easy to cook with a minimal amount of cooking time using heat, and you Shabu Shabu is a Japanese hot pot dish (Nabemono), with paper-thin sliced beef. It is cooked at the dinner table using a portable gas stove and we eat it as. Pork shabu salad recipe and egg drop soup.
Instructions to make Chilled Shabu Salad With Tender Pork Offcuts:
- [Make the Sauce] ① Peel the skin and grate the daikon radish. Drain the moisture.
- ② Add sugar, granulated dashi soup stock, and water to a heat-resistant dish. Microwave at 600W for 40~50 seconds.
- ③ Add soy sauce, mirin, honey, lemon juice, and vinegar to Step 2. Then add the grated daikon from Step 1 and mix together.
- [Prepare the vegetables] Thinly slice the eggplant vertically and cook both sides in a frying pan coated with vegetable oil. Wash the lettuce and tear into pieces.
- [Pork Preparation] Cut the pork offcuts into pieces. Rub in the sake, sugar, and salt in that order.
- Fill a pot with water and turn on the heat. When it begins to boil, turn the heat to low. Spread out the pieces of meat from Step 5 and add to the pot one by one.
- Stir the meat. Once the color changes, take the meat out and put into a bowl of water. Change the water, let the meat cool, then drain the water in a colander.
- ※If you prefer the meat chilled, cool by putting the meat in ice water and then drain.
- Spread out the lettuce and eggplant on a plate, top with the meat, and pour on the sauce.
If you enjoy eating Shabu Shabu or like Ponzu flavor, I'm sure you'll like this salad. Have a wonderful weekend my foodie friends! We are going to the Sierra this weekend with our friends to play in the snow. Shabu Shabu is typically considered a winter dish because it involves cooking paper thin slices of meat and vegetables in dashi at. Dressed in a yuzu soy sauce dressing, the crispy batons of daikon radish add some body to the salad while the flash cooked pork gives it both flavour and protein.
So that is going to wrap this up with this special food chilled shabu salad with tender pork offcuts recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
