【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!
Bonito Mild Shuto
Selected from the freshest bonito. Only 30-40g of the stomach from a 4-5kg bonito is fermented in salted storage for a long time. Local Odawara sake ‘Soga no Homare’ is used. The lightly salted taste makes it easy to eat and is popular even among those who do not like salted fish.
http://en.shiino.co.jp/recipe/detail.php?no=116