Tomato and Pork with Grated Radish 
A dish most suitable for a hot and sticky summer. Enjoy the unique fresh aroma of yuzukosyou.
<<ingredients : serves 2>>
2 tomatos
80g thin pork slices (cut very thin for shabu-shabu)
5-6 kidney beans
=========== (A) ===========
5cm daikon radish
1 tsp yuzukosho(a spicy, hot Japanese condiment made from yuzu rind, chili and salt)
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2 tbsp ponzu(a mixture of citrus juice and soy sauce)
<<How To>>
- Cut tomatos into quarter-rounds about 1cm thick.
- Remove strings of kidney beans. Prepare a bowl with filling with cold water. Place in boiling salted water and boil for 1-2 minutes. Solk in the bowl with cold water, drain and cut into 5cm lengths.
- Peel daikon radish and grate. Combine grated daikon and yuzukosho and mix.
- Cut thin pork slices into 5cm lengths. Prepare a bowl with cold water. Boil the pork in boiling water, transfer to the bowl of cold water immediately and drain on a sieve.
- Mix the pork and 1/2 of the ponzu in a bowl. Toss the tomato, kidney beans, (A) and the remaining ponzu and mix.
