Pork with Green Vinegar Dressing
Refreshing color and zest of cool cucumbers
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the myoga in half lengthwise and then thinly slice diagonally.
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Chop the Japanese long onion into 3 cm (1.2 in.) lengths, and after cutting in half, remove only the white portion, slice this up and place it in water.
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Grate the cucumber, place in a colander and let juices drain naturally.
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Quickly boil the pork, remove moisture, place in a bowl and dress with (1), moisture-removed (2), place on a plate, cover with (3) and pour on yuzu ponzu sauce.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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