mizuna

Pork Shabu Shabu

Inch Kombu (dried sea kelp)

water

Tbsp Sake

Bunch Mizuna (Japanese mustard green)

Pkg Shimeji (mushroom)

Pkg Tofu

Lb pork (Very thinly sliced)

Inch Daikon (radish)

Ponzu sauce

Shichimi (red hot pepper)

Grate Daikon radish.  Set aside.

In a large pot, put dried Kombu in water, and let it sit for 15 minutes.

Cut Mizuna into 2&quot; long pieces. Cut off the end of Shimeji and pull apart into small bunches.  Cut Tofu into 8 pieces.

Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.

Add vegetables and Tofu in the broth. Dip the meat in the simmering broth until the meat is cooked through. Cook meat and vegetables as you eat.

https://www.youtube.com/watch?v=OemtRicMM88

We will show you how to make Pork Shabu Shabu (豚しゃぶしゃぶ), a Japanese hot pot dish with thinly sliced pork and vegetables.
Ingredients and Recipe: https://www.japanesecooking101.com/pork-shabu-shabu-recipe/

Pork Shabu Shabu Recipe - Japanese Cooking 101

Crisp, bright, and refreshing, this Mizuna Myoga Salad brings new flavor and texture to the dinner table. The homemade ponzu sesame dressing ties everything together. It‘s so lovely that I could eat this all season long. 

Mizuna Myoga Salad

oz mizuna (Japanese mustard green)

myoga ginger

shiso leaves (perilla/ooba)

Tbsp toasted white sesame seeds

Tbsp ponzu

soy sauce

Tbsp toasted sesame oil

Gather all the ingredients.

Cut off and discard the stems of 6 shiso leaves (perilla/ooba) and roll them up from the stem end to the leaf tip. Cut it into julienned strips.

Discard the tough stems of 3 pieces myoga ginger and diagonally cut into thin slices.

Discard the bottom ends of 5 oz mizuna (Japanese mustard green). Cut the mizuna into 1½-inch (4-cm) lengths.

To Cut the Ingredients

Grind 1 Tbsp toasted white sesame seeds with a mortar and pestle. Leave some sesame seeds unground for texture.

In a small mason jar or bowl, combine 3 Tbsp ponzu, 1 Tbsp soy sauce and 1 Tbsp toasted sesame oil.

Add the ground sesame seeds and mix everything together.

To Make the Dressing

In a large salad bowl, put the mizuna, shiso, and myoga. Sprinkle with some sesame seeds, if you‘d like. Shake the dressing, drizzle it over the salad, and toss well. Enjoy!

To Assemble

This is one of my favorite recipes for the summer.  It’s peppery, spicy, refreshing, pleasantly sour, and crisp.  I’m very proud of my

Top 2 mizuna recipes from across the web

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Pork Shabu Shabu

Mizuna Myoga Salad

Top 2 mizuna recipes from across the web

The most viewed mizuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Shabu Shabu

Mizuna Myoga Salad

The most viewed mizuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine