【3rd Place Recipe Contest】 Shuto with Boiled then Chilled Pork tossed in Mayo.
| 2 Servings | |
| Boiled pork loin | 150ｇ |
| Mayonnaise | 2 tbsp |
| Katsuo (bonito) Shuto Mild | 0.5 tsp |
| Ginger (grated) | 0.5 tsp |
| Garlic (grated) | 0.5 tsp |
| Parsley (chopped) | 1 tsp |
| Olive oil | 1 tbsp |
| Potherb mustard leaves (mizuna) | 100ｇ |
| Baby leaves | 1 pack |
| Celery (thinly sliced) | 5㎝ |
| Walnuts (smashed) | 30ｇ |
作り方
1
Place the pork loin in boiling water. Drain water when the leaves change colour.
2
Mix potherb mustard leaves, baby leaf, celery, and walnuts and serve on plate.
3
Mix mayonnaise, Katsuo (bonito) Shuto Mild, ginger, garlic, parsley, and olive oil. Mix with pork loin. Place on top of ② to complete.
コツ・ポイント
Prevent summer fatigue with vitamin B.
このレシピで使用しています！
淡味鲣鱼酒盗
选自最新鲜的鲣鱼。 每条重达 4-5 公斤的鲣鱼的鱼腹只有 30-40 克，在盐腌仓库中经过长时间发酵，最后加入小田原当地的清酒 “曾我之酒”。 淡淡的咸味让人容易入口，即使不喜欢吃咸鱼的人也很喜欢。