失敗も成功の元 (*￣∇￣*) Failure breeds Success

大根と豚。

どちらも、響きが悪い。大根足と豚の様にボテっというイメージが昔には存在した。ふむ？それは、今でもそうか。まぁ。そんな事はどうでもいい。
我が家族の新必殺メニューを披露しましょう！

白雪なべ（私が好きだった失敗バージョン）

用意する材料
豚の薄切れ（好きなほど）
レタス
大根
ポン酢

１．大根一本丸ごと使う。数個に切り分け、おろし器で猛烈に摩り下ろし（テレビ拝見しながら）、鍋に突っ込む。
２．鍋で摩り下ろし大根がふつふつ煮えた所に、レタスと豚を入れる。豚肉は、しゃぶしゃぶの感覚で大根汁の中で調理する。
３．できあがった豚肉を、熱でしなやかになったレタスで包み、ポン酢に付けてお腹で処理する。

意外と、大根の甘みと豚肉の脂が合い、ご飯といけた。
だが、それは本当の白雪鍋とは大変異なる物であった。そこで、

白雪鍋バージョン２
上に述べた材料の上に日本酒、大根が溺れるほど入れ、みじん切れの生姜一個を入れた。







まずかった~~~~~。





豚の甘みが生姜で消え、酒が多すぎて酒嫌いの私にとってそれは、ゲボ同然。
　（||| ￣＜　おぇ　　
家族の一部はその方が好きだったみたいだが、きっと酒で舌が、麻痺していたのであろう。

因みに、インターネット上、本当の豚肉の白雪なべは、もっと具の種類が多く、酒も４００ｍｌ位。レストランで他の家族が食べた味を再現するにはまだまだみたいである。でも、はじめの料理法が私は一番気に入った。


Japanese radish and pork.
They both have bad connotations to them in Japan a while ago, especially if you are referring to someone's bodyshape (well, it might be true still). If you have a fat leg, you called it "daikon ashi,"and someone who's fat is well, a pig. Anyway, put that aside and allow me to show you the ultimate new menu I tried out recently:

Shirayuki nabe (i.e. White snow hot pot) (the failure version but what I liked)

Ingredients:
Japanese Radish
thinly sliced pork
lettuce (one of those tasteless light green ones and not as tough as Romaine)
ponzu


1. With a graceful movement, chop a whole Japanese radish to a few pieces. Then, grind it down vigorously as if it is your very life line (of course, while watching TV). Dump the grinded white muck to an empty pot.
2. When the liquid from radish is about to boil, throw in lettuce and pork. However, pork should be cooked in Japanese shabu shabu way, shake one piece of meat in a hot radish until it's cooked and you are sure that all those funny little creatures are dead and gone.
3. Wrap the pork with lettuce and dip it into ponzu before consuming at your own risk.

The juicy pork flavor and slightly sweet radish went well with sticky rice. However, I found out soon after that real version of this hot pot was actually totally different. Therefore,

Shirayuki nabe v. 2
To above ingredients, add sake until Japanese radish is drowning and chopped ginger (1 lump).







It was.... indescribably dreadful experience....






The pork flavor was gone due to ginger. In addition, since I don't like sake, its taste was equivalent to barf.

（ |||￣＜　vomit
It seems as though some of my family members liked it better, but their taste buds were probably drunk from sake.

According to one site, the real version of shirayuki nabe required only 400ml sake and other various ingredients. I guess trying to recreate the very flavor that one tated at restaurant has proved to be difficult. Anyway, I liked the first version much better than the latter.