| 豚ロース | 300ｇ |
| ◎ミョウガ | 3個 |
| ◎かいわれ | 1パック |
| ◎青紫蘇 | 5-10枚 |
| ●ごま油 | 大さじ2 |
| ●ごま | 大さじ1 |
| ●塩 | 小さじ1/2 |
| ●お酢（KOMBUCHAビネガー） | 大さじ1 |
①◎の香味野菜はすべて千切りにして、水でさらししっかりに水けをきってから冷蔵庫で冷やしておく。
3日ほど日持ちするので大目に作っておくとよい。
②28㎝ 深フライパンに8分目程度のお湯を沸かし、沸騰したら火を止め豚ロースを一気に入れてかき混ぜる。
③数回かき混ぜて肉が生のピンクが多いようなら、弱火でかき混ぜながら加熱する。
④ざるにあげて流水で灰汁を洗い、●の材料を加えてあえる。
⑤たっぷりの香味野菜をのせる
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