【ふわふわ・旨辛・シャキシャキ】豚肉の冷しゃぶの作り方
Hello, this is Momo. Today, I’m making a simple yet addictive
Reishabu (cold shabu-shabu). Today’s key is plenty of crispy vegetables and a special sauce that’s completely different from store-bought sesame sauce or ponzu sauce. It’s a special addictive savory-spicy sauce. You’ll definitely feel energized after eating it, so don’t miss it until the end. Bringing the pork to room temperature will result in a more tender finish. Dip the pork in hot water with aromatic vegetables. Shabu, shabu, shabu.(sound of dipping in Japanese that is where this dish is named from) If you overcook it, the meat will become tough, so make sure it’s cooked through, but find your preferred doneness. If you chill it in the refrigerator after this, the meat’s flavor will escape, and the meat itself will become tough. So, let it cool slowly at room temperature. Next, let’s prepare the crispy vegetables. We only use the white part. Make an incision. Remove the central core and use only the outer part. Keep the removed core to use as a condiment or add to the sauce. Open the outer part and julienne it. Slice the daikon thinly as well. Then julienne it. For shiso leaves, remove the stem part. Bundle them and slice thinly. Julienne the lettuce while maintaining its crisp texture. The key is for all vegetables to have a crisp texture. It pairs perfectly with tender cold pork shabu-shabu. Next, let’s get to the umami-spicy sauce. Finely chop the ginger. Finely chop the middle part of the long onion as well. Put what you just minced into a bowl, and… …add the seasonings. Mix well, and the umami-spicy sauce is done. Now, let’s finally plate it. Chopped lettuce. Chopped daikon radish. Chopped long onion. Chopped shiso leaves. The moist and tender cooled pork shabu-shabu. Yes, it’s a huge mound. You can also use leftover condiments for tofu. For recommended tofu recipes, check the link in the top right or the description box. Pour as much of the savory-spicy sauce as you like. Generously!
夏定番の冷しゃぶに飽きてこれを作ったんですが、
美味しいので逆にこちらがメインになりました。
レシピの目安は↓
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2人～3人分
豚肉しゃぶしゃぶ用薄切り 300g
ローリエ 2枚
しょうが 1片
長ねぎの青い部分 1本分
料理酒 1カップ
レタス 半分
大根 1/4
長ねぎの白い部分 2本分
大葉 5枚
三杯酢；
砂糖 大さじ3
塩 大さじ1
酢 大さじ3
旨辛ダレ；
長ねぎの中間部分 1～2本分
しょうが 1片
三杯酢 大さじ6
豆板醤 大さじ1
しょうゆ 大さじ1
ごま油 大さじ1
白いりごま 大さじ1
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この動画を気に入ったら、チャンネル登録といいねをいただけると嬉しくてやる気が出ます。
これからも、皆さんに楽しんでいただけるような動画を作れるよう
色々学んでいきます。
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🍽️薬味を使った豆腐レシピはこちら→https://www.youtube.com/watch?v=VNvxDPKFTt8&list=PLAv4cHXZbreniLtLeUSd-pXw7IFVpq_UL&index=25
🍽️もっと豚肉レシピはこちら→https://www.youtube.com/watch?v=7DCIj4pxpnc&list=PLAv4cHXZbrelEyzWSZKA_vD6kI59__pWH&index=2
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0:00 イントロ
0:09 豚肉をしゃぶしゃぶする
2:15 シャキシャキ野菜を準備する
5:37 旨辛ダレを作る
8:39 盛り付ける
10:26 旨辛ダレをかける
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#冷しゃぶ #momosenseikitchen #豚肉 #夏レシピ #おうちごはん #自炊