Chilled Shabu Salad With Tender Pork Offcuts

1. 1

   [Make the Sauce] 1 Peel the skin and grate the daikon radish.

2. 2

   Drain the moisture.

3. 3

   2 Add sugar, granulated dashi soup stock, and water to a heat-resistant dish.

4. 4

   Microwave at 600W for 40~50 seconds.

5. 5

   3 Add soy sauce, mirin, honey, lemon juice, and vinegar to Step 2.

6. 6

   Then add the grated daikon from Step 1 and mix together.

7. 7

   [Prepare the vegetables] Thinly slice the eggplant vertically and cook both sides in a frying pan coated with vegetable oil.

8. 8

   Wash the lettuce and tear into pieces.

9. 9

   [Pork Preparation] Cut the pork offcuts into pieces.

10. 10

    Rub in the sake, sugar, and salt in that order.

11. 11

    Fill a pot with water and turn on the heat.

12. 12

    When it begins to boil, turn the heat to low.

13. 13

    Spread out the pieces of meat from Step 5 and add to the pot one by one.

14. 14

    Stir the meat.

15. 15

    Once the color changes, take the meat out and put into a bowl of water.

16. 16

    Change the water, let the meat cool, then drain the water in a colander.

17. 17

    If you prefer the meat chilled, cool by putting the meat in ice water and then drain.

18. 18

    Spread out the lettuce and eggplant on a plate, top with the meat, and pour on the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.