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Cold Pork Shabu-Shabu
Introduce
Chef :
RieCold Pork Shabu-Shabu
Shabu-Shabu is one of the most famous Japanese food. And this is "cold" Shabu Shabu. In summer, we have a lot of Shabu-Shabu meat with fresh cold vegetables. The important point of this recipe is to cook the meats with low heat after the water begins to boil.
Ingredient
Food ration :
2 servingsCooking time :
20 minsCooking instructions
* Step 1
Bring the water and sake, salt, sugar to a boil in a pot, turn down the heat, put 3~4 slices of meat and cook until the meat turns brown (about for 5~8 seconds). Put them up to a colander and drain. Repeat until the meats are finished cooking.
* Step 2
Soak the meats in the sauce to be blended together. Let them cool.
* Step 3
Just before eating, arrange the meats and all vegetables in a plate. Dip them into your favorite sauce or dressing before eating.
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Tag
pork (thinly sliced pork or beef for Shabu-Shabu)
eggplants (remove the stem, peel and wash, heated in a microwave for 3~4 mins, let it cool, torn into pieces, sprinkled salt)
lettuce(washed and torn into pieces, let it cool)
celery (blanched and soaked in cold water, drained and let it cool)
sake, 2 tsp salt, 2 tsp sugar per 2000cc water for cooking meat
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