サラダ（胡麻だれの冷しゃぶサラダ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

In a small bowl, add (A) and miso in that order, and mix each time.
Put vinegar in a heat-resistant bowl and heat it in a 600W microwave for 15 seconds.
Add the heated vinegar to a small bowl and mix.
Add (B) and (C) in order, mix each time, and cool in the refrigerator.

Wash the radish sprouts with water, drain and cut off the roots.
Wash the perilla with water, wipe off the moisture, cut off the stems and cut into thin strips.
Tear the lettuce into bite-sized pieces, wash and drain.
Cut the tomato in half, remove the stem, and cut into 8 wedges.

Put (D) in a pan and bring to a boil.
Turn off the heat and add cooking sake.
Dip the pork shoulder loin, which has been brought to room temperature, into hot water one by one.
When the meat is cooked and the color changes, take it out in a tray and let it cool at room temperature.

Wipe off the moisture from 3 with kitchen paper.
Add half the perilla and half the sprouts and mix.

お皿にレタスを敷き、4を乗せる。
トマト、残りのカイワレ大根、残りの大葉を乗せ、1をかけて完成。