Cao Lau
1 h · 1,117 calories
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Chilled pork shabu salad with sesame ponzu (Reishabu)
Thin slices of pork fillet gently poached and cooled, over lettuce, mizuna, cucumber, tomato and wakame with a sesame-ponzu dressing.
25 min
total
4
people
459
calories per serving
Per serving
- 30 g
- Protein
- 63 g
- Carbs
- 9 g
- Fat
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Ingredients
4
- 400 gPork tenderloin
- 15 mlSake or rice alcohol
- 200 gButterhead lettuce
- 200 gCucumber
- 300 gRound tomato
- 100 gMizuna
- 50 gOnion
- 40 gwakame seaweed
- 30 gRoasted sesame paste
- 50 mlponzu sauce
- 15 mlRice vinegar
- 5 gSugar
- 260 gJapanese short-grain rice (Koshihikari)
Allergens
sesamesoyfish
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Slice the pork thinly. Bring water to a bare simmer with the sake and poach the slices one by one until just pale; drain and cool.
Tear the lettuce, cut the mizuna, slice the cucumber, tomato and onion (rinsed in cold water) and drain the wakame.
Mix sesame paste, ponzu, rice vinegar and sugar. Arrange vegetables and pork, spoon over the dressing and serve with rice.
Chef's tips
- •Cool the pork at room temperature rather than in iced water so it stays tender.
