Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cold pork shabu-shabu with koumi (flavor) sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cold Pork Shabu-Shabu with Koumi (flavor) sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Cold Pork Shabu-Shabu with Koumi (flavor) sauce is something that I have loved my whole life. They’re fine and they look fantastic.
Although Beef and fish are also used for Shabu-Shabu, pork is most popular among Japanese families! It's served cold in the summer and hot in the winter. So the thinly sliced pork used in shabu-shabu is available year round in Japan.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Cold Pork Shabu-Shabu with Koumi (flavor) sauce:
- Prepare 300 g thinly sliced pork (rib or loin)
- Prepare 5 cm daikon radish
- Get 【Koumi sauce】
- Get 1/2 Japanese leek or long onion (Naganegi)
- Get 1 tablespoon chopped garlic
- Take 1 tablespoon chopped ginger
- Get 2 tablespoons soy sauce
- Take 2 tablespoons vinegar
- Take 1 tablespoon sugar
- Make ready 1 tablespoon sesame oil
- Prepare 【Garnish】
- Make ready 4 lettuce leaves
- Prepare 4 cherry tomatoes
It's served cold in the summer and hot in the winter. 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.
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.
The important point of this recipe is to cook the meats with low heat after the water begins to boil. How to eat Shabu Shabu 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 this meal. There are many ways to eat shabu shabu, but all include placing the raw items into the pot to cook. Shabu Shabu & Flavored Broth (v) vegetarian option (s) spicy option.
So that is going to wrap it up with this exceptional food cold pork shabu-shabu with koumi (flavor) sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
