Somen noodles with pork shabu salad with ponzu jelly
Ingredients
- pork
- 80g
- Japanese Radish
- to taste
- Carrot
- to taste
- Mizuna green
- to taste
- Okra
- to taste
- Seasoned egg
- to taste
- Ponzu jelly
- to taste
Cut radishes, carrots, and okra.
Dip the pork in boiling water, remove as soon as it changes color, and marinate in ponzu.
Arrange boiled somen noodles with vegetables and pork shabu-shabu, pour ponzu jelly, and top with seasoned egg.
