RECIPE: Peanut Butter and Mentsuyu Pork Salad

This flavorful salad features tender slices of pork, crisp greens, and umami-rich seaweed. Finished with an addictive savory peanut sauce and a drizzle of chili oil, it's a wonderful departure from your typical garden salad.

Servings: 1-2

Ingredients:

• 100g (3.5 oz) pork (thinly sliced, boiled)

• 2-3g dried (~¼ of package) Hokkaido Seaweed Salad

• Handful of mustard greens (boiled, optional) (can substitute with arugula)

• Fresh lettuce or mustard greens (chopped, for plating)

• Chili oil (optional)*

• Sesame seeds (optional)

Sauce Ingredients: 

• 1 Tbsp peanut butter (can be substituted with tahini or other nut butter)

• 1 Tbsp All-Purpose Mentsuyu (Noodle Soup Base)

• 1 tsp rice vinegar* (can be substituted with citrus juice)

• Pinch of salt

Instructions:

1. Rehydrate the Hokkaido Seaweed Salad according to package instructions.

2. Boil the pork and mustard greens (or arugula) until cooked and drain well.

3. In a bowl, combine the sauce ingredients and add the rehydrated Hokkaido Seaweed Salad, cooked pork, and cooked mustard greens. Toss to coat in the sauce.

4. Serve over a bed of fresh lettuce or mustard greens. Garnish with a drizzle of chili oil and a sprinkle of sesame seeds and enjoy!