Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, cold pork shabu-shabu with koumi (flavor) sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Cold Pork Shabu-Shabu with Koumi (flavor) sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Cold Pork Shabu-Shabu with Koumi (flavor) sauce is something which I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. 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:
- Prepare 300 g thinly sliced pork (rib or loin)
- Take 5 cm daikon radish
- Make ready 【Koumi sauce】
- Prepare 1/2 Japanese leek or long onion (Naganegi)
- Take 1 tablespoon chopped garlic
- Get 1 tablespoon chopped ginger
- Get 2 tablespoons soy sauce
- Get 2 tablespoons vinegar
- Take 1 tablespoon sugar
- Get 1 tablespoon sesame oil
- Take 【Garnish】
- Take 4 lettuce leaves
- Make ready 4 cherry tomatoes
The flavour was great but they were a bit chewy unfortunately due to the. We have Shabu-shabu (pork hot pot) a lot in winter, but this one is Rei-Shabu- it means cold Shabu-Shabu, it’s not hot pot, more like cold salad. -Rei-shabu salad. (Cold Shabu-Shabu with sesame sauce). 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.
Instructions 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.
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. While the Chinese may call it steamboat, the Japanese actually named the dish after the sounds that the ingredients make when they’re swishing and swooshing beneath the surface of the boiling soup. Simply put, this mysteriously-named dish is a popular style of nabemono, or The traditional broth for shabu-shabu is a simple dashi made from kombu seaweed, with no additional flavors added since Shabu-shabu is eaten with a variety of thinly sliced meats and fresh vegetables.
So that’s going to wrap this up for this exceptional food cold pork shabu-shabu with koumi (flavor) sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Source : https://www.cookpad.com