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Culinary Confidential
 

COMPASS MAGAZINE, November 2007

Japanese-Style Mixed Pork and Vegetable Salad

Japanese-Style Mixed Pork and Vegetable Salad

Japanese-Style Mixed Pork and Vegetable Salad

Japanese-Style Mixed Pork and Vegetable Salad

Japanese-Style Mixed Pork and Vegetable Salad

By Douglas Habecker Translated by Ann Li

Chef: Blake Dong

The Windsor Hotel's third-floor Gen Zen Japanese restaurant is popular with diners for its variety of traditional and modern cuisine, all prepared under the direction of Sous Chef Blake Dong, The chef, who has over 20 years of experience at excellent local Japanese establishments like Sono, introduces this simple, relatively quick-to-make, delicious salad which, he stresses, anyone can make at home. "Many people don't make Japanese food at home because they worry it's too difficult, but this is really easy," says Dong. The ingredients, listed for five to six diners, can be adjusted to the number of people.

Ingredients:
"A" Ingredients:
Oyster mushrooms 50g
White mushrooms 50g
Thin pork slices (hotpot-style) 300g
Tomatoes 100g (approx. two whole medium-sized)
Black seaweed 10g
Onions 10g
Red Capsicum (pepper) 10g
Broccoli 10g
"B" Ingredients:
Alfalfa sprouts 5g
Lettuce 30g
"C" Ingredients:
Japanese "Hefeng" Dressing 200g

Cooking Instructions:
Put "A" ingredients--together or individually--into boiling water for two minutes, then remove. Slice or grate seaweed, onions and red capsicum into thin strips, then soak in ice water for 3 minutes and remove. As an option, use purple onions for added color.
For "B" ingredients: Hand-pluck (don't slice/cut) lettuce, soak leaves in cold water for 2-3 minutes and remove. Boil mushrooms and broccoli for two minutes and remove.

Select your favorite Japanese "He Feng" dressing, available at supermarkets. Cut tomatoes in half, slice thinly and arrange in a circle around the edge of a large plate. Create an attractive arrangement of other ingredients within the circle and dribble with dressing. Alternately, dribble with olive oil and vinegar to personal taste.


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