Ingredients ¡ÊServes 4-5¡Ë¡¡
120 g thinly sliced shabu- shabu pork
2 pieces of myoga (Japanese ginger)
3 cm carrot
Dressing (6-7 servings)
4 tbsp. white sesame cream (paste)
2 tbsp. sugar
1 tbsp ground sesame seeds
2 tbsp. soy sauce
2 tbsp. vinegar
1 tbsp. vegetable oil
40 cc dashi (soup stock)
Mix sugar and creamy sesame. Add seasonings in order while mixing thoroughly.
£±¡¡Cut vegetables into thin strips (julienne). Soak vegetables in cold water for crispiness.
£²¡¡Boil water in pan. Dip pork into boiling water just briefly, take out and put into cold water. Then put up in a strainer to drain.
£³¡¡Drain water of £±. Mix and serve on plate. Put pork on top and pour over dressing.
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