If you have access to an Asian market look for that the cut of pork labeled shabu shabu or usu-kiri, it is difficult to slice it this thin by yourself.

Myoga (ginger bud?) is a wonderful accent and if you can find it use it, if not substitute scallions or ginger or even a mixture of both.

400 g thinly sliced pork (see intro)
3 Japanese cucumbers (or 1 American one)
3 myoga buds (see intro)
100 ml soy sauce
100 ml mirin
100 ml rice vinegar
wasabi (fresh, from a tube, or made from a powder)

1.Combine the soy, mirin, vinegar, and wasabi in a medium sized bowl. Add as much wasabi as you like, start with about 1/2 teaspoon and take it from there.

2. Cut the cucumbers in half and remove the seeds then slice thinly on the diagonal. Place into some ice water.

3.Thinly slice the myoga and place in the ice water with the cucumbers.

4.Bring a pot of water to just before boiling and add some of the pork (it should take about 5 -6 times to finish all of the pork) stirring with hashi or tongs and removing to a bowl of ice water as it is just cooked. Repeat with all of the pork adding cold water to the pot in between additions if it starts to boil.

5.Remove pork from the ice water and blot with paper towels to remove as much water as possible. If the pork is in large slices pull apart with your hands to make it bite sized. Add the pork the the wasabi dressing and mix well.

6. Drain the cucumbers and myoga well and place onto a dish, pour the pork mixture on top. Serve

** for a prettier presentation keep the cucumbers and myoga in seperate bowls, then place the cucumbers on the bottom, then the pork, with the myoga on top .

Date User Comment

Mon 04/14/03 19:38:03 torakris Initial entry of recipe.