Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, cold pork shabu-shabu with koumi (flavor) sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Cold Pork Shabu-Shabu with Koumi (flavor) sauce is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Cold Pork Shabu-Shabu with Koumi (flavor) sauce is something which I’ve loved my whole life.
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. 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.
To get started with this recipe, we must prepare a few ingredients. You can have cold pork shabu-shabu with koumi (flavor) sauce using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cold Pork Shabu-Shabu with Koumi (flavor) sauce:
- Make ready 300 g thinly sliced pork (rib or loin)
- Take 5 cm daikon radish
- Prepare 【Koumi sauce】
- Make ready 1/2 Japanese leek or long onion (Naganegi)
- Take 1 tablespoon chopped garlic
- Prepare 1 tablespoon chopped ginger
- Make ready 2 tablespoons soy sauce
- Get 2 tablespoons vinegar
- Make ready 1 tablespoon sugar
- Take 1 tablespoon sesame oil
- Get 【Garnish】
- Take 4 lettuce leaves
- Get 4 cherry tomatoes
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. This is one of our favourite dishes to both eat at home and at restaurants. It always feels so fancy, and has so much flavour for something so simple to pop.
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.
This is one of our favourite dishes to both eat at home and at restaurants. It always feels so fancy, and has so much flavour for something so simple to pop. Shabu shabu has a clear broth, seasoned only with kombu kelp, so it has very little flavor. Instead, the flavor comes from the dipping sauce that comes with When you crave something hearty and warm on a cold winter day, this shabu shabu recipe with pork meat balls will keep you warm and satisfied! Cold shabu shabu is carb-free and guilt-free!
So that’s going to wrap this up with this exceptional food cold pork shabu-shabu with koumi (flavor) sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
