today's easy japanese recipe, japanese cuisine

Tomato and Pork with Grated Radish

overview of today's japanese recipe, japanese cuisine

A dish most suitable for a hot and sticky summer. Enjoy the unique fresh aroma of yuzukosyou.

Tomato-and-Pork-with-Grated - Japanese recipe Japanese cuisine

how to cook for </p>
<p>today's Japanese recipe, Japanese cuisine

<<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)
2 tbsp ponzu(a mixture of citrus juice and soy sauce)

<<How To>>

  1. Cut tomatos into quarter-rounds about 1cm thick.
  2. 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.
  3. Peel daikon radish and grate. Combine grated daikon and yuzukosho and mix.
  4. 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.
  5. Mix the pork and 1/2 of the ponzu in a bowl. Toss the tomato, kidney beans, (A) and the remaining ponzu and mix.