Rei-Shabu - Cold Pork Shabu Shabu |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Another addition selected for the 2005 'Zaar World Tour. This is a remarkably easy one pot meal that takes less than 30 minute to prepare. Though the recipe calls for a combination of carrots and green beans, other vegetables such as mushrooms, asparagus, peppers or scallions would also work well. Ingredients:
1/2 lb lean pork loin, shaved or thinly sliced |
6 -8 lettuce leaves |
1 carrot |
1/4 lb green beans |
4 tablespoons vinegar |
2 tablespoons soy sauce |
2 tablespoons mirin |
1/2 teaspoon gingerroot, finely minced |
4 tablespoons vinegar |
2 tablespoons soy sauce |
2 tablespoons mirin |
2 tablespoons sesame paste |
Directions:
1. Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
2. Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
3. Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
4. 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. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
5. Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
6. Serve with dipping sauce.
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