Ingredients (4-5 servings)
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.
１ 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 １. Mix and serve on plate. Put pork on top and pour over dressing.