Autumn｜Japanese food｜Pork｜豚しゃぶ、壬生菜おろし和え
Pork Shabu-Shabu with Mibuna and Grated Daikon Dressing
Culinary Workshop - Culinary Art - Sep.2023
Ingredients
| Pork (for shabu-shabu) | 100g |
| Mibuna (pickled) | 40g ... Lightly squeeze out excess liquid |
| Red onion | 1/4 piece ... Thinly sliced, soaked in water, and patted dry |
Dashi Seasoning
| Grated daikon radish | 1/2 cup ... Lightly squeeze out excess liquid |
| Sudachi | 1 piece |
| Mikawa Irizake | To taste ... Or light soy sauce |
| Dashi stock granules | 2 teaspoons |
Instructions
- Bring 800ml of water to a boil in a pot, add 2 teaspoons of dashi stock granules. Blanch the pork slices one by one (for about 1 minute), then place them in a colander to cool.
- Mix the pork, pickled mibuna, red onion, grated daikon radish, and mibuna liquid, then season with Mikawa Irizake.
- Serve on a plate, squeeze sudachi on top, and enjoy.