【3rd Place Recipe Contest】 Shuto with Boiled then Chilled Pork tossed in Mayo.
Staff Recipe Contest
| 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 |
Directions
| 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. | |
Tips and Pointers
Prevent summer fatigue with vitamin B.
Comment
Used in this recipe!
Katsuo (bonito) Shuto Mild
Katsuo (bonito) Shuto is made from rare parts of bonito that have been cured and salted. It is then kept in storage for a long period of time and finished with an Odawara local sake called " Soga no Homare". The lightly salted taste makes it easy to eat and is popular among those who do not like strongly salted fish.
http://en.shiino.co.jp/recipe/detail.php?no=116