Recipe: Grape & Shiso Rei Shabu with Yuzukosho Dressing
- Grape & Shiso Rei Shabu
- 60ml sake
- 60ml mirin
- 2 tsp salt
- ¼ onion, shaved or very finely sliced
- 1 tsp rice vinegar (optional)
- 400g shaved pork
- 150g mixed leaves, such as lettuce, mitsuba, or mizuna
- 100g daikon, julienned
- 2 Japanese cucumbers, shaved
- 100g small seedless red grapes
- 3-4 shiso leaves, finely sliced
- 1 myoga (or shallot), halved lengthways and finely sliced
- 2 tsp yuzukosho (or 2 tsp minced preserved lemon, or finely grated lemon or lime rind)
- 40ml rice wine vinegar
- 40ml neutral-flavored oil
- 2 tsp mirin
- 1 tsp sugar
- Combine 1 liter of water, sake, mirin, and salt in a large saucepan, and bring to a boil.
- Combine onion in a small bowl covered with cold water mixed with the vinegar. Set aside for at least 10 min to remove its bite (you can use it raw if preferred), then drain and squeeze dry.
- In a large mixing bowl, combine greens, daikon, cucumber, grapes, shiso, and soaked onion.
- Once the water has reached a boil, add pork and remove about 10-20 sec after. If it’s thin, it will take barely any time to cook. After, submerge in cold water.
- Arrange the salad on a plate, top with pork, pour over dressing, and scatter with myoga.