Recipe of Perfect Cold Pork Shabu-Shabu with Koumi (flavor) sauce

Cold Pork Shabu-Shabu with Koumi (flavor) sauce Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Boil and cool pork Prepare cold vat with. 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.

Here is the best “Cold Pork Shabu-Shabu with Koumi (flavor) sauce” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Cold Pork Shabu-Shabu with Koumi (flavor) sauce

1. It’s 300 g of thinly sliced pork (rib or loin).
2. It’s 5 cm of daikon radish.
3. Take of 【Koumi sauce】.
4. You need 1/2 of Japanese leek or long onion (Naganegi).
5. Prepare 1 tablespoon of chopped garlic.
6. Prepare 1 tablespoon of chopped ginger.
7. Take 2 tablespoons of soy sauce.
8. Prepare 2 tablespoons of vinegar.
9. Make ready 1 tablespoon of sugar.
10. Take 1 tablespoon of sesame oil.
11. You need of 【Garnish】.
12. You need 4 of lettuce leaves.
13. You need 4 of cherry tomatoes.

Add freshly minced radish, garlic and scallions to Wan Ja Shan s SHABU SHABU SAUCE to create a tasty dipping sauce for sliced beef, pork, lamb, chicken, seafood or vegetables.Shabu-shabu is a representative Japanese hotpot that is equally as well-known to foreigners as Instead of beef, you can also use thinly sliced pork.This is equally popular in Japan as pork is much These two sauces are quite different in flavour and texture so you can enjoy shabu-shabu in two.Elevate your shabu shabu dinner party or any asian meal with this salty, decadent Shoyu Sesame Shabu Shabu Shabu-Shabu: A Japanese dish of thin slices of meat and vegetables cooked at a table in a simmering pot · Sichuan Hot pot is a great meal to make, especially during colder months.

Cold Pork Shabu-Shabu with Koumi (flavor) sauce step by step

1. Cut the daikon radish into 5 cm across..
2. Peel the daikon.
3. Place it lengthways and slice thinly..
4. Lay the slices on top of each other..
5. Cut into thin julienne strips..
6. Soak them in a bowl of icy cold water to add extra crispness..
7. Lightly cook the pork by moving around the boiling water. But be careful not to overcook it..
8. Soak the pork in icy cold water, then drain..
9. (To make the Koumi sauce) Chop the Japanese leek, garlic and onion..
10. Place the sesame oil in a frying pan and stir fry chopped leek, garlic and ginger on medium heat..
11. 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..
12. Present all ingredients on a plate. Pour the koumi sauce when you eat..

It is cooked at the dinner table using a portable gas stove and we Then you eat the hot meat with sauce.Other kinds of thin meat or fish can be cooked in the same way (and still called Shabu Shabu), such as pork, crab.A wide variety of shabu sauce options are available to you, such as form, primary ingredient, and certification.

Myself being an avid fan of hotpot or shabu shabu always loveeee the sesame sauce they serve at the restaurant.If you are a fan of shabu shabu or hot pot and love the sesame sauce, do not buy this brand!Try looking for an authentic Japanese one that has all the Japanese words on it.Enjoy shabu shabu by dipping beef slices briefly (seconds!) in the bubbling soup base and cooking the vegetables.After you cooked all the meat and vegetables, add a bowl of cooked rice to the remaining broth, season with a bit of soy sauce and pour a beaten egg over the rice.