Tamagawa Salad

Ingredients

400g shabushabu beef
16-20 mini tomatoes
1 red onion
6 bunches cilantro
(A) 2 osaji nanpura
(A) 2 osaji lime juice
(A) 2 kosaji sugar
(A) 1 red pepper, cut into small pieces
(A) 2 cloves garlic, minced
(A) 2 thumb-sized pieces ginger, minced
1 osaji cooking sake

Steps

1. Cut red onion in half, then cut into thin pieces. Soak in water for 3 minutes. Drain water. Dry with paper towels.
2. Cut mini tomatoes in half.
3. Detach leaves from cilantro plants. Cut stems into small pieces. Discard the roots.
4. Put (A) in a big bowl. Add cilantro stems. Mix.
5. Boil water in a pot. Add sake. Turn heat to low.
6. Add pieces of meat. Cook until done. Put meat in strainer to get rid of excess water. If still wet, use a paper towel.
7. Add tomatoes, onions, and meat (not hot) to bowl with (A) and cilantro stems. Mix. Add cilantro leaves to bowl and mix lightly just before serving.

Serve With

corn soup