Easy Chilled Pork Shabu Salad With Okra And Umeboshi Recipe by remini
Easy Chilled Pork Shabu Salad with Okra and Umeboshi Cooking Instructions 1 Boil the okra in salted water, drain, and let cool. Once cooled, slice into 1/8–3/16 inch (4–5 mm) rounds. Remove the pits from the umeboshi and finely chop to make a paste. 2 Cut the pork loin slices in half and briefly boil. Transfer to ice water to cool. Once cooled, drain and chill in the refrigerator. 3 In a bowl, combine the sliced okra and sesame oil. Add the umeboshi paste and mix well. 4 Once combined, add bonito flakes and white sesame seeds. Gradually add mentsuyu to taste, and add more ume paste if desired. 5 Add the chilled pork loin to the bowl and mix to combine. 6 Wash the mizuna, cut into 1 1/4–1 1/2 inch (3–4 cm) lengths, and drain well. Arrange on a serving plate. Top with the pork and okra mixture to finish. Feel free to use your favorite vegetables! 7 Tip: Using a dashi soy sauce like 'Bimisun' (5x concentrate) makes it even tastier. If using, add gradually and adjust to taste. 1 Boil the okra in salted water, drain, and let cool. Once cooled, slice into 1/8–3/16 inch (4–5 mm) rounds. Remove the pits from the umeboshi and finely chop to make a paste. 1 Boil the okra in salted water, drain, and let cool. Once cooled, slice into 1/8–3/16 inch (4–5 mm) rounds. Remove the pits from the umeboshi and finely chop to make a paste. 2 Cut the pork loin slices in half and briefly boil. Transfer to ice water to cool. Once cooled, drain and chill in the refrigerator. 2 Cut the pork loin slices in half and briefly boil. Transfer to ice water to cool. Once cooled, drain and chill in the refrigerator. 3 In a bowl, combine the sliced okra and sesame oil. Add the umeboshi paste and mix well. 3 In a bowl, combine the sliced okra and sesame oil. Add the umeboshi paste and mix well. 4 Once combined, add bonito flakes and white sesame seeds. Gradually add mentsuyu to taste, and add more ume paste if desired. 4 Once combined, add bonito flakes and white sesame seeds. Gradually add mentsuyu to taste, and add more ume paste if desired. 5 Add the chilled pork loin to the bowl and mix to combine. 5 Add the chilled pork loin to the bowl and mix to combine. 6 Wash the mizuna, cut into 1 1/4–1 1/2 inch (3–4 cm) lengths, and drain well. Arrange on a serving plate. Top with the pork and okra mixture to finish. Feel free to use your favorite vegetables! 6 Wash the mizuna, cut into 1 1/4–1 1/2 inch (3–4 cm) lengths, and drain well. Arrange on a serving plate. Top with the pork and okra mixture to finish. Feel free to use your favorite vegetables! 7 Tip: Using a dashi soy sauce like 'Bimisun' (5x concentrate) makes it even tastier. If using, add gradually and adjust to taste. 7 Tip: Using a dashi soy sauce like 'Bimisun' (5x concentrate) makes it even tastier. If using, add gradually and adjust to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Texas Buttermilk Pie Fondant Super cheese chicken casserole Chicken Alfredo Pizza Mashed Potatoes Texas Buttermilk Pie Fondant Super cheese chicken casserole Chicken Alfredo Pizza Mashed Potatoes Thai-style Stir Fried Garlic Minced Pork Fondant Creamy spinach and chicken pie Ham Egg And Cheese Burritos Mint jelly Cake pops sweet chili thi sauce Meatloaf Orange Slop 7 Flavor Pound Cake Thai-style Stir Fried Garlic Minced Pork Fondant Creamy spinach and chicken pie Ham Egg And Cheese Burritos Mint jelly Cake pops sweet chili thi sauce Meatloaf Orange Slop 7 Flavor Pound Cake