Easiest Way to Make Speedy Cold Shabu-Shabu with Shio-Koji Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Award-winning Cold Shabu-Shabu with Shio-Koji Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Cold Shabu-Shabu with Shio-Koji Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Cold Shabu-Shabu with Shio-Koji Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour using 15 ingredients and 7 steps. Here is how you cook that.

I tried making homemade dressing for cold shabu-shabu with shio-koji. The sharp taste of daikon radish differs depending on the season, so please adjust the amount of the seasonings to your liking. For 2 servings. Recipe by Hokkori-no

Ingredients and spices that need to be Take to make Cold Shabu-Shabu with Shio-Koji Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour:

1. 300 grams Thinly sliced pork
2. 800 ml Water
3. 1 tsp Shio-koji (salt-fermented rice malt)
4. 1 tbsp Sake
5. 1 Mizuna greens
6. Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour (Recipe ID: 1494363)
7. 2 tbsp Soy sauce
8. 4 tsp Mirin
9. 2 tsp Honey
10. 1 tsp Vinegar
11. 2 tsp Lemon juice
12. 2 tsp Sugar
13. 1/2 tsp Dashi stock granules
14. 2 tsp Water
15. 100 grams Daikon radish

Instructions to make to make Cold Shabu-Shabu with Shio-Koji Grated Daikon Radish and Soy Sauce Dressing with Lemon Flavour

1. [Make the dressing] 1) Peel the daikon radish, grate, and drain the excess water out.
2. 2) Add the sugar, dashi stock granules, and water into a heatproof dish, and microwave for 40-50 seconds at 600 W.
3. 3) Add the soy sauce, mirin, honey, vinegar, lemon juice, and grated daikon radish from Step 1 to Step 1, and mix.
4. [Prepare the cold shabu-shabu] Pour the water, shio-koji, and sake into a pot, then turn on the heat.
5. When it starts to boil, turn down the heat. Spread out the pork slices and add to the pot one by one. (Please adjust the heat so that it won't boil.)
6. When the meat is cooked through, transfer to a sieve to drain, and let it cool.
7. Place mizuna greens on a plate, and spread the pork from Step 6 on top, and swirl in the sauce.

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