1. Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld. 2. 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.) 3. 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. 4. 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. 5. Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top. 6. Serve with dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
