Thursday Dinner: "Shaved ice" cooked pork

Tonight, I cooked thinly sliced pork with daikon radish. This is what Japanese call "mizoreni," which means cooked with shaved ice because daikon radish looks like shaved ice.




Mizuoreni "shaved ice" cooked pork (for 2 people):
Thinly sliced pork (1/4 pound) - If you can't find thinly sliced pork, just freeze a block of pork and slice it half frozen. You should use pork that's not too lean though.
Daikon radish (1 medium) - You can get this at any Asian store
Spinach (2-3 cups)
Leek (2-3 inches)
Water
Dashi no moto - Use konbu (seaweed) stock powder if you can. If you can't, you can just use regular fish stock powder.

1. Peel the daikon radish. Chop them very roughly and grind them in a food processor until each piece is about the size of a grain of rice. Alternatively, you can grate the daikon radish by using a grater.
2. Put the ground daikon radish in a strainer and put boiling water over it. Let the water drain out.
3. Chop up spinach and slice leek diagonally.
4. Boil water about 1/2 inch deep in a deep pan. Sprinkle in dashi no moto.
5. Once it boils, put in the pork one slice at a time.
6. When the stock boils again, add all the vegetables.
7. Cook until spinach is bright green.

Dipping sauce:
3 part Soy sauce
2 part Rice vinegar
1 part freshly squeezed orange juice
1/2 part Sesame oil

Use a small strainer to scoop out some of the pork slices and vegetables into the dipping sauce. I served it with rice. Eat it while it's hot!

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