Steamed Pork with Ponzu Dressing

Name: Steamed Pork with Ponzu Dressing (Mushibuta Ponzu-zoe)
Cuisine: Japanese
Ingredients: 1½ pounds boneless pork tenderloin, trimmed of excess fat; Salt and ground black pepper; Salt and ground black pepper; 1 naganegi long onion, preferably, or 3 scallions, green parts only; 1 naganegi long onion, preferably, or 3 scallions, green parts only; 2 cups grated daikon; ⅔ cup sake (rice wine); ⅔ cup sake (rice wine); 1 onion, cut into paper-thin rings; ¼ cup buckwheat flour; Vegetable oil, for frying; 2 cups shredded head cabbage or lettuce; 2 cups shredded head cabbage or lettuce; 1 carrot, julienned in 2-inch lengths; 1 Japanese cucumber or salad cucumber, julienned in 2-inch lengths; 1 Japanese cucumber or salad cucumber, julienned in 2-inch lengths; ½ green bell pepper, julienned in 2-inch lengths; ½ red bell pepper, julienned in 2-inch lengths; Ponzu dressing

Mushibuta Ponzu-zoe

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Simply steamed pork with ponzu dressing is a light dinner dish. To keep the pork juicy and tender, it is cooked with grated daikon, whose digestive enzymes give the pork a most desirable texture. Other sauces, such as sesame-flavored shoyu (soy sauce) dressing or spicy garlic sauce, can be used instead of the ponzu dressing.

Ingredients

Asia
Japan
Dinner
Main course

Ingredients

Method