Method :
This is an ideal summer dish. Freeze the pork and cut with sharp knife while semi-frozen to obtain thin slices. Myoga is available from Japanese food shops or good greengrocers during summer. If you cant find it, use a finely grated piece of ginger (about 5cm / 2in long) instead.
Bring a pot of salted water to the boil. Blanch the pork slices one by one and chill in a bowl of iced water. Drain, then place the pork on a tray. Cover and refrigerate until ready to use.
To make the plum dressing, combine the bainiku, olive oil and soy sauce in a large bowl, and whisk until well combined. Place the cold pork slices on 4 serving plates. Arrange the daikon, topped with chopped chives and Myoga, beside the pork and place the dressing on the side. Serve .
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