Tofu recipe-Pork Shabu Tofu Salad with Ponzu


With sliced meat you can make very light yet tasteful appetizer. This time, I’m using special technique so you can have glazed smooth texture meat to with tofu! Also showing you how to process vegetables effectively.
Specially blended Ponzu sauce can be used for many kinds of dishes. If you are on a diet, this dish can be perfect!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
400g Silk tofu
150g Sliced pork
1/8 Onion
1/2 Cucumber
2 tbs Soy sauce
2 tbs Lemon juice
1 tsp Sugar
1 tbs Mirin
1/2 tsp Ginger paste
1/2 tbs Chopped green onion
1 pinch Katsuo bushi

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
1. Pressurize tofu for at least 30 minutes so you can remove the excess water.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can prepare this a night before.
There’s no heating process will be done. Make sure your tofu is ready to eat without parboiling.

2-
2. Slice onion against the grain.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وQ. what’s against the grain? Does it make any difference at all?
As a member of fact, it does! How you cut your onion can effect your dish… Please check the link here.

2-
3. Soak in water to remove the sharpness of onion.

2-
4. Let me show you how to shred cucumber! First of all,slice a cucumber as thin as you can.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can also use a peeler to make super thin cucumber!

2-
5. Lay them all on a cutting board.

2-
6. And then start shredding!
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis is only one of the many ways of shredding. You can of course use other ways to process. Using a grater will be very easy and quick…

2-
7. How about green onion? How do you make it super fine?
Here’s one way that’s effective. Cut diagonally only half way through so it can stay one piece. Flip the onion, do the same on the other side.

2-
8. After cutting,your green onion should end up having snake-like-pattern on the surface.

2-
9. Now you can go ahead and chop it as usual.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIt looks so much thing to do for just a little green onion. But if you’re dealing with a big batch,this works very effectively.

2-
10. Chop garlic. I guess it’s enough for cutting lecture.
You can chop it anyway you like… ; p

2-
11. Here’s a very useful way you can try when making ginger paste.
Line a sheet of tin foil on a grater. This way you won’t have trouble removing the fiber caught on the surface. After grating, simply peel the tin foil, you can have all the ginger paste, nothing left on the grater!
『MASA’s Cooking Tips』
(•̀ㅂ•́)وPlease click here to see details(step20.~24.)

2-
12. Combine all the seasonings listed above.

2-
13. Add chopped garlic and ginger paste. Mix well.

2-
14. This time I used thinly sliced pork.
Dredge the surface with potato or corn starch.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وCovering with starch and boil gives the meat nice silky texture.

2-
15. Make sure to shake off all the execs powder.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وHaving too much starch can result sticky texture instead of smooth.

2-
16. Put the meat into boiling water one slice at the time.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وAdding too many slices at once may stick each other.

2-
17. You can remove from the pot as soon as it changes the color.

2-
18. Now you have glazed smooth pork Shabu! To avoid turning into soggy meat, don’t soak into ice water, just spread them on a shallow pan to cool off.

2-
19. After pressurizing, wipe off the execs water on the surface with paper towels.

2-
20. Cut the tofu into an appropriate size. Decorate on a plate, put sliced onion,shredded cucumber.
1-
21. Cut pork shabu into small pieces. Put on the decorated tofu. Sprinkle some katsuobushi.『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can serve along with the sauce. Drizzle the sauce as you eat.
You can use cold udon instead of tofu!

Copyright © MASA’s Cooking- All Rights Reserved.

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