Cold Pork Shabu-shabu with Ume and Grated Daikon

Umeboshi and grated daikon make pork light and refreshing.

Ingredients (serves 2)

• 200 g thinly sliced pork loin (for shabu-shabu)
• 200 g daikon radish
• 2 umeboshi
• 2 tbsp ponzu soy sauce
• Mizuna and spring onion, to taste

Method

1. Grate the daikon and drain lightly.
2. Pit and chop the umeboshi; mix with the daikon and ponzu.
3. Cook the pork in barely simmering water until it changes colour and is cooked through, then drain.
4. Arrange mizuna and pork on a plate, top with the ume daikon and sprinkle with spring onion.

Tips

• Make sure the pork is fully cooked.

Salt levels vary widely between umeboshi. If you are watching your salt, use a low-salt type or adjust the amount.