Chilled Shabu Salad With Tender Pork Offcuts

Name: Chilled Shabu Salad With Tender Pork Offcuts
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Pork Offcuts; 1 tbsp Sake; 1 tsp Sugar; 1/4 tsp Salt; 1 Lettuce; 1 Eggplant (slim Japanese type); 1 Vegetable oil; 4 tbsp Soy sauce; 2 1/2 tbsp Mirin; 4 tsp Honey; 2 tsp Vinegar; 4 tsp Lemon juice; 4 tsp Sugar; 1 tsp Granulated dashi stock; 4 tsp Water; 200 grams Daikon radish

cookpad.japan @cookpad_jp

When I chill the meat from shabu shabu, it always becomes hard, so I tried preparing the meat like I prepare chicken breasts, and it came out very soft.

Use whichever vegetables you like.
When you're cooking the pork, leave the heat on low and don't let it boil. You can use this method of preparing meat for other types of meat too. Please try it. Recipe by Hokkori-no

When I chill the meat from shabu shabu, it always becomes hard, so I tried preparing the meat like I prepare chicken breasts, and it came out very soft.

cookpad.japan @cookpad_jp

When I chill the meat from shabu shabu, it always becomes hard, so I tried preparing the meat like I prepare chicken breasts, and it came out very soft.

Saved

Ingredients

4 servings

400 gramsPork Offcuts
1 tbspSake
1 tspSugar
1/4 tspSalt
1Lettuce
1Eggplant (slim Japanese type)
1Vegetable oil
Grated Daikon Radish and Soy Sauce Lemon Flavored Sauce (ID:1494363)
4 tbspSoy sauce
2 1/2 tbspMirin
4 tspHoney
2 tspVinegar
4 tspLemon juice
4 tspSugar
1 tspGranulated dashi stock
4 tspWater
200 gramsDaikon radish

Saved

Steps

1

[Make the Sauce] ① Peel the skin and grate the daikon radish. Drain the moisture.
2

② Add sugar, granulated dashi soup stock, and water to a heat-resistant dish. Microwave at 600W for 40~50 seconds.
3

③ Add soy sauce, mirin, honey, lemon juice, and vinegar to Step 2. Then add the grated daikon from Step 1 and mix together.
4

[Prepare the vegetables] Thinly slice the eggplant vertically and cook both sides in a frying pan coated with vegetable oil. Wash the lettuce and tear into pieces.
5

[Pork Preparation] Cut the pork offcuts into pieces. Rub in the sake, sugar, and salt in that order.
6

Fill a pot with water and turn on the heat. When it begins to boil, turn the heat to low. Spread out the pieces of meat from Step 5 and add to the pot one by one.
7

Stir the meat. Once the color changes, take the meat out and put into a bowl of water. Change the water, let the meat cool, then drain the water in a colander.
8

※If you prefer the meat chilled, cool by putting the meat in ice water and then drain.
9

Spread out the lettuce and eggplant on a plate, top with the meat, and pour on the sauce.