Shiitake, Kombu, and Pork Dressed With Sesame Ponzu Dressing
The dried Shiitake brings out the Umami taste of the pork, resulting in a wonderful snack.
Diced Kombu kelp
Thinly-Sliced Pork Loin
Carrots (Cut Into Thin Strips)
Water Used to rehydrate the Shiitake and Kombu.
Roasted Sesame Seeds
Rehydrate the cut kombu and Shiitake in water. Slice the Shiitake. Save the water used to rehydrate the kombu and Shiitake.
Put the water used to rehydrate the kombu and Shiitake over heat, add ①, and take it off of heat when it comes to a boil.
Cut the carrots into thin strips, quickly boil them in the hot water from ②, and drain them.
Separate the thinly-sliced pork loin and place it in the same hot water from ②. Remove the pork when the color changes, place it in cold water, and drain it.
Add the condiments from A into a bowl and mix them. Dress ②, ③, and ④, which have been cooled and drained, into this mixture.
Serve it on a plate and top it with white sesame seeds to your liking.