Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cold pork shabu-shabu with koumi (flavor) sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This is "Mizkan Sesami Sauce "Cold Pork Shabu Shabu"" by shin-go on Vimeo, the home for high quality videos and the people who love them. Boil and cool pork Prepare cold vat with. Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi.
Cold Pork Shabu-Shabu with Koumi (flavor) sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Cold Pork Shabu-Shabu with Koumi (flavor) sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook cold pork shabu-shabu with koumi (flavor) sauce using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Cold Pork Shabu-Shabu with Koumi (flavor) sauce:
- Take 300 g thinly sliced pork (rib or loin)
- Take 5 cm daikon radish
- Make ready 【Koumi sauce】
- Take 1/2 Japanese leek or long onion (Naganegi)
- Make ready 1 tablespoon chopped garlic
- Make ready 1 tablespoon chopped ginger
- Get 2 tablespoons soy sauce
- Take 2 tablespoons vinegar
- Get 1 tablespoon sugar
- Get 1 tablespoon sesame oil
- Prepare 【Garnish】
- Take 4 lettuce leaves
- Take 4 cherry tomatoes
Today's dish, Pork Shabu-shabu Salad, is exactly what they need. It's simple and fast to cook, light on your stomach, and cold. I tried shabu-shabu with these pork belly slices. The flavour was great but they were a bit chewy unfortunately due to the.
Steps to make Cold Pork Shabu-Shabu with Koumi (flavor) sauce:
- Cut the daikon radish into 5 cm across.
- Peel the daikon
- Place it lengthways and slice thinly.
- Lay the slices on top of each other.
- Cut into thin julienne strips.
- Soak them in a bowl of icy cold water to add extra crispness.
- Lightly cook the pork by moving around the boiling water. But be careful not to overcook it.
- Soak the pork in icy cold water, then drain.
- (To make the Koumi sauce) - Chop the Japanese leek, garlic and onion.
- Place the sesame oil in a frying pan and stir fry chopped leek, garlic and ginger on medium heat.
- In a small bowl, combine soy sauce, vinegar and sugar. Once the ingredients in the frying pan are well cooked, add mixed sauce and heat it.
- Present all ingredients on a plate. Pour the koumi sauce when you eat.
Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. As suggested I left whole lettuce leaves, rolled in the pork & veggies, sauced it and Mmm. When I went to make it I discovered that I didn't have any mirin. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth.
So that’s going to wrap this up for this special food cold pork shabu-shabu with koumi (flavor) sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
