Chilled Pork Salad × Mapo Tofu Strips × Tomato Egg Soup | Summer Chinese-Style Set Meal

Steps

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1. 1
   Slice the pork belly thinly like shabu-shabu style and blanch it in hot water until cooked through.
   ▶ ≈0:00
2. 2
   Slice the red onion thinly and soak in water to mellow its sharpness; cut cilantro into pieces and halve the cherry tomatoes.
   ▶ ≈1:30
3. 3
   Mince the garlic and combine with ginger paste, black vinegar, soy sauce, sesame oil, sugar and chili oil to make the cold salad dressing.
   ▶ ≈2:42
4. 4
   Arrange the cooled blanched pork, onion, tomatoes and cilantro on a plate, drizzle with the dressing, then top with bonito flakes and white sesame to finish the cold pork salad.
   ▶ ≈3:40
5. 5
   Cut the tomato into chunks and slice the okra, then bring the dashi to a boil in a pot.
   ▶ ≈4:18
6. 6
   Add the tomato and okra to the simmering dashi until softened, then season with soy sauce, salt and white pepper.
   ▶ ≈4:54
7. 7
   Beat the eggs and pour them into the soup while stirring gently to form egg ribbons, cooking until set to finish the tomato egg soup.
   ▶ ≈5:08
8. 8
   Slice or dice the pressed tofu, cut the fresh chilies into pieces, and mince the garlic paste and ginger.
   ▶ ≈5:30
9. 9
   Heat oil in a pan and stir-fry the Sichuan peppercorns, garlic paste and ginger until fragrant, then add the chili and pressed tofu.
   ▶ ≈6:24
10. 10
    Add the cooked edamame, season with soy sauce, sugar, sake, mirin and five-spice powder, then finish with a drizzle of sesame oil to complete the mapo-style pressed tofu.
    ▶ ≈7:46
11. 11
    Plate the cold pork salad, mapo pressed tofu and tomato egg soup together to serve the complete summer Chinese-style set meal.
    ▶ ≈8:14