Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cold pork shabu-shabu with koumi (flavor) sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cold Pork Shabu-Shabu with Koumi (flavor) sauce is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Cold Pork Shabu-Shabu with Koumi (flavor) sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can cook cold pork shabu-shabu with koumi (flavor) sauce using 13 ingredients and 12 steps. Here is how you cook 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
- Make ready 【Koumi sauce】
- Take 1/2 Japanese leek or long onion (Naganegi)
- Take 1 tablespoon chopped garlic
- Prepare 1 tablespoon chopped ginger
- Prepare 2 tablespoons soy sauce
- Prepare 2 tablespoons vinegar
- Prepare 1 tablespoon sugar
- Make ready 1 tablespoon sesame oil
- Get 【Garnish】
- Take 4 lettuce leaves
- Prepare 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.
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! 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. Shabu Shabu is a Japanese hot pot dish, Nabemono, with paper-thin sliced beef. It is cooked at the dinner table using a portable gas stove and we Then you eat the hot meat with sauce.
So that’s going to wrap it up with this exceptional food cold pork shabu-shabu with koumi (flavor) sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
