
PRODUCT(S):
HOT POT | HORMONE FREE SPANISH DUROC PORK COLLAR HOT POT SLICES (FROM 454G)
Preparation Time: 10 mins / Cook Time: 30 mins / Serving: 4
Ingredients:
1 x HOT POT | HORMONE FREE SPANISH DUROC PORK COLLAR HOT POT SLICES (FROM 454G)
1 bundle edible chrysanthemum
1 carrot
1 stick celery
1 long green onion
6 shiitake mushrooms(raw)
1/2 cup sake
1 clove ginger
2 cloves garlic
Dipping Sauce
3 tbsp crushed sesame seeds(white)
3 tbsp Japanese soup stock(dashi)
2 tbsp Kikkoman Soy Sauce
1 tbsp Manjo Hon Mirin
1 tsp sugar
a pinch salt
Method:
1. Remove the stem from the edible chrysanthemum. Cut the carrot, celery & green onion into strips. Chop the mushrooms into small pieces. Crisp all vegetables besides the shiitake mushrooms in ice water.
2. Dry all the vegetables & place them in a bowl. Place on the pork.
3. Mix the dipping sauce.
4. Fill hot pot pan with an appropriate amount of water, sake, thinly sliced ginger with skin remaining, peeled & crushed garlic & apply heat. Once boiling, add in the vegetables & pork & cook well.
Once done, enjoy with the dipping sauce.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.