Ingredients :
- Honey Wasabi Dressing:
- 2 tsp grated wasabi (tubed is fine)
- 2 tsp honey
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 pinch salt
- 4 tbsp sunflower oil (or vegetable oil)
- 2 tbsp sesame oil
- Pork-topped Salad:
- 1 as much (to taste) ○pork offcuts
- 1 dash ○salt and pepper
- 1 tbsp ○sake
- 1 baby salad greens
- 1 carrot (julienned)
- 1 white part of a japanese leek, julienned
Method :
- ? Make the dressing ?
- Put all the dressing ingredients in a jar with a lid, and shake! The wasabi does not dissolve easily, so you may want to dissolve the honey before adding the other ingredients.
- ? Prepare the salad ?
- Spread the pork slices and place in a frying pan. Season with a little salt and pepper and sake, set the heat to medium and cover with a lid to steam-fry. When the meat is cooked through, turn the heat off and let the meat cool.
- Finely shred the carrots. Cut the white leek into 5 cm pieces, cut into it and remove the core. Then, julienne, soak in water, drain, and pat dry.
- Chill the dressing and vegetables separately. The pork will harden if it"s too cold, so keep it at room temperature.
- Arrange neatly on a plate just before serving, with the dressing on the side.
- I used these baby daikon radish greens this time. They weren"t at all overly spicy, but tender and just right! Baby mustard greens will provide a similar effect.
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