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20minutes
Rehydrate the wakame seaweed with water.
Cut the cucumber into thin slices and sprinkle with a salt lid. Let it sit for about 10 minutes, then squeeze the water.
Cut the tomatoes into pieces that are easy to eat. Cut the perilla into julienne.
Fry the pork roses in a hot frying pan and add sake. Season with salt.
When the pork is cooked, add the grilled meat sauce. The point is to season it with a strong taste.
In a large plate, lightly break the cotton tofu by hand. Serve prepared vegetables, perilla leaves, and wakame seaweed. 2) Put the pork on it and it's done.
・ Low-carbohydrate, hearty grilled meat, tofu and vegetables salad.
・ If the tofu used is silk tofu, drain it.
・ If the ingredients stick to the frying pan, add sesame oil.
・ Since no dressing is used for this salad, season the pork firmly and deeply.
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