ポン酢冷やし豚しゃぶしゃぶ麺

Serves 2
15 分

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Enjoy this chilled salad on a hot summer's day. Reishabu comes from the words for 'chilled' and 'shabu-shabu' the meat dish where you place thin strips of meat in boiling water to cook them. Using thin strips of pork belly or loin makes this not only easy to cook, but also fun as well. Paired with ponzu soy sauce and grated daikon, this is a refreshing dish sure to cool you on the hottest of days.

材料

250g thinly sliced pork, belly or loin
50g daikon mooli radish
plum tomatoes
mixed salad leaves
ponzu citrus soy sauce

手順

In a small saucepan, bring some water to the boil. Reduce to a simmer once boiling.
Take a slice of the pork loin or belly as per your preference, and place it into the simmering water. Allow to cook for about 1-2 mins until the colour has fully changed. Set the slice on a refrigerator safe plate.
Repeat the previous step for all remaining slices.
Place the cooked pork slices in the refrigerator until chilled. If you want to speed this process up for a quick meal, feel free to place the pork in a bowl of ice water until chilled.
Grate the daikon mooli radish; this is called oroshi in Japanese. Cut the tomatoes into quarters.
Plate the mixed salad leaves on a plate and top with the tomatoes and pork slices. Top with the grated daikon and then pour on the ponzu citrus soy sauce to taste. Enjoy on a hot summer day for lunch or a light dinner.

料理のコツ

- Feel free to use any other toppings or dressings as you wish. Some varieties of reishabu use sesame based dressings, or even add shiso leaves to the mix for even more of a Japanese flavour.