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サラダ（大葉とみょうがの豚しゃぶサラダ）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Pork for shabu-shabu : 200g
大葉 : 8枚
みょうが : 2本
(A) Sugar : 小さじ2
(A) Cooking sake : 大さじ2
(B) Grated ginger : 小さじ1/2
(B) Grated garlic : 小さじ1/2
(B) Chicken stock powder : 小さじ1/2
(B) Ground sesame : 小さじ2
(B) Noodle soup : 1/2 teaspoon
(B) Sesame oil : 大さじ1

Time required

15minutes

Procedure

1) Boil the pork for shabu-shabu 01:44
Put water (not included in the recipe) in a pot and bring to a boil.
Once boiling, add (A) and mix well.
Once it boils again, turn off the heat.
Spread out 3 to 4 pieces of shabu-shabu pork in the pot and cook while stirring.
Once cooked, remove from the heat and place in a colander.
Repeat this process to boil the remaining pork for shabu-shabu and drain it in a colander.
Remove to a colander and leave to cool.
2) Prepare the myoga ginger 03:57
Thinly slice off the stem of the myoga ginger.
Cut in half lengthwise.
Make a cut at the base and slice diagonally into thin strips.
Soak in water (not included in the recipe) for 5 minutes to remove any scum.
3) Preparing the perilla leaves 04:48
Wash the perilla leaves.
Place between kitchen paper and press lightly to remove excess moisture.
Stack the perilla leaves, remove the stems, and shred them.
4) Drain the myoga ginger. 05:30
2をザルに取る。
キッチンペーパーを使って水分を拭き取る。
5) 味付けをする 05:44
Add 3 and 4 to a bowl.
Add (B) and mix thoroughly.
Add 1 and mix.
Serve on a plate and it's done.

Point

・The ingredients are for two people.
・The noodle soup used is twice as concentrated.
・In the video, pork shoulder loin is used, but you can use any cut of meat you like.
- The sugar used when boiling the meat in step 1 is to tenderize the meat, and the cooking sake is used to remove the meat's odor.
-When boiling meat, make sure the meat is at room temperature and place each slice in the pot, spread out.
- If you boil meat in boiling water, it will end up tough, so be sure to turn off the heat before boiling.