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Salad (pork shabu-shabu salad) | Transcript of restaurant Sakura's recipe

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Ingredients

Pork belly : 150g
水菜 : 1パック
長ネギ : 1/2本
(A)しょうゆ : 大さじ2
(A)酢 : 大さじ3
(A)砂糖 : 大さじ2
(A)鶏ガラスープの素 : 小さじ1
(A)おろしニンニク : 1かけ
(A)ごま油 : 大さじ1
塩(お湯用) : 少々
塩(水菜用) : 少々

Time required

60minutes

Procedure

1) Prepare for Mizuna 00:17
Cut off the root of the Mizuna.
Cut the leaves and stems in half.
Cut each into 5 cm lengths.
Place in a salad spinner and wash with water 2-3 times.
Add enough water to cover the mizuna and leave it for about 15 minutes to remove the lye.
Drain the water and turn the salad spinner to drain it.
2) Prepare for long onions 01:55
Make a diagonal cut in the green onion.
Turn it over and make a diagonal cut in the same way.
Slice from the edge.
3) Make a seasoning 02:54
Put (A) in a small frying pan and mix over low heat.
When it boils, remove it from the heat.
4) タレを作る 04:00
ボウルに2と3を入れて混ぜる。
常温で置く。
5) お湯の準備をする 04:23
鍋に水(分量外)を入れて蓋をして沸かせる。
6) 豚バラ肉の下準備をする 04:29
1口サイズに切ってほぐす。
7) 茹でる 04:57
5に塩(お湯用)を入れて混ぜる。
とろ火にして6を入れ、色が変わるまで火を通す。
ザルに広げて粗熱をとり水気を切る。
8) 味付けをする 05:48
3に7を入れる。
ゴムベラやスプーンを使い混ぜる。
9) 和える 06:46
大きめのボウルに1と塩(水菜用)を入れて混ぜる。
8を入れて軽く混ぜる。
10) 盛り付ける 08:21
お皿に盛り付ける。

Point

・ Since the harshness of Mizuna is water-soluble, it is possible to reduce the harshness by exposing the cut end to water.
・ If you cut the green onions by crushing them, the fibers will break, so relax your shoulders and cut them.
・ During step 4, the residual heat of the combined seasoning enhances the aroma of green onions.
・ Pork ribs may be replaced with sliced loin or thigh meat for shabu-shabu.
・ During step 7, if you soak in ice water, the umami will flow out.
・ If you do not have a large bowl during step 9, you may use a pot.
・ Adjust the salt (for water vegetables) to your liking.