Rei-Shabu - Cold Pork Shabu Shabu - cooking recipe

Ingredients

1/2 lb lean pork loin, shaved or thinly sliced
6 -8 lettuce leaves
1 carrot
1/4 lb green beans
For ginger soy sauce dipping sauce
4 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons mirin
1/2 teaspoon gingerroot, finely minced
For sesame soy dipping sauce
4 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sesame paste

Preparation

Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
Serve with dipping sauce.