Hi everyone, hope you’re having an incredible day. Today, we’re going to make a distinctive dish, cold pork shabu-shabu with koumi (flavor) sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cold Pork Shabu-Shabu with Koumi (flavor) sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Cold Pork Shabu-Shabu with Koumi (flavor) sauce is something that I’ve loved my whole life.
Today, I will show you a way to make a special dish, cold pork shabu-shabu with koumi (flavor) sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty.
To get started with this particular recipe, we have to first prepare a few components. You can cook cold pork shabu-shabu with koumi (flavor) sauce using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Cold Pork Shabu-Shabu with Koumi (flavor) sauce:
- 300 g thinly sliced pork (rib or loin)
- 5 cm daikon radish
- 【Koumi sauce】
- 1/2 Japanese leek or long onion (Naganegi)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 【Garnish】
- 4 lettuce leaves
- 4 cherry tomatoes
In individual bowls, arrange the salad and place a few slices of cold boiled pork on top. Top with sesame dressing, sesame sauce or ponzu sauce made for shabu shabu, or try the delicious homemade sauce in this recipe (just mix the sauce ingredients together, and there you have it!). Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Place the sesame oil in a frying pan and stir fry chopped leek, garlic and ginger on medium heat.
Steps to make Cold Pork Shabu-Shabu with Koumi (flavor) sauce:
- Cut the daikon radish into 5 cm across.
- Peel the daikon
- Place it lengthways and slice thinly.
- Lay the slices on top of each other.
- Cut into thin julienne strips.
- Soak them in a bowl of icy cold water to add extra crispness.
- Lightly cook the pork by moving around the boiling water. But be careful not to overcook it.
- Soak the pork in icy cold water, then drain.
- (To make the Koumi sauce) - Chop the Japanese leek, garlic and onion.
- Place the sesame oil in a frying pan and stir fry chopped leek, garlic and ginger on medium heat.
- 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.
- Present all ingredients on a plate. Pour the koumi sauce when you eat.
Our version of the cold shabu takes the taste of the hot version and makes it more suitable for the summertime. It's made with chilled ginger-infused pork in a semi-sweet citrus ponzu dipping sauce that's sure to keep you feeling nice and cool! Great recipe for Cold Pork Shabu-Shabu with Koumi (flavor) sauce. Every time I ask my kids, "What do you want to eat for dinner?", my son always responds, "I want Pork Shabu-Shabu!". Although Beef and fish are also used for Shabu-Shabu, pork is most popular among Japanese families!
So that’s going to wrap it up for this special food cold pork shabu-shabu with koumi (flavor) sauce recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
