Easy Mushroom and Pork Shabu with Mayo-Ponzu

1. 1

   Remove the stems from the shimeji mushrooms, and wash in water.

2. 2

   Boil in a pot of hot water.

3. 3

   Prepare ice water and a sieve.

4. 4

   After bringing water to a boil, add pork (see tips), bring to a boil while separating with chopsticks, add shimeji mushrooms, quickly boil, and drain in a sieve.

5. 5

   Immediately cool in ice water or under running water, and drain.

6. 6

   (You can also leave it hot).

7. 7

   Arrange on plates, top with ponzu sauce and mayonnaise, and it is done.

8. 8

   Garnish with julienned shiso leaves, finely chopped onions etc., and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.