Konnichiwa, Delish Kitchen desu.
Today, I'm going to show you how to make Umemiso Buta Shabu, which is made with shredded cucumber.
Let's enjoy clear Asahi with the perfect buta shabu for summer!
The best thing about summer is that it's easy to drink and delicious!
Prepare a heat-resistant plate and spread half of a bag of bean sprouts.
Spread 200g of butabara shabu shabu meat and spread the rest alternately.
Sprinkle a little salt and pepper.
Add 1 tablespoon of sake.
Let it simmer for 5 to 6 minutes in a 600-watt microwave.
Remove the wrap, mix the ingredients, and let it cool.
Cut off the ends of two cucumbers.
Use a cotton swab to cut them into 3 to 4 cm wide pieces.
Cut them into bite-sized pieces.
Remove the seeds of one pickled plum and beat them with a knife.
Put the pickled plum in a bowl, add sugar, vinegar, miso, white sesame seeds, and water, and mix.
Put the cucumber in a bowl, add pork and bean sprouts, and pour the umemiso sauce, and it's done!
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That's all for this week's Delish Getchen!
