Simple & Tasty Japanese Spring Onions and Pork Shabu-shabu

• 1 from 12 - 15 leeks The white part of a Japanese spring onion
• 550 grams Pork (thinly cut for shabu-shabu)
• 1 Shitake mushrooms (optional)
• 1 Enoki mushrooms (optional)
• 1 Wiener sausages (optional)
• 1 Ponzu
• 1 Grated daikon radish
• 1 Yuzu pepper paste
• 1 Mentsuyu
• 1 Green onion or scallion
• 3 Egg (whole egg)
• 2 to 3 tablespoons Usukuchi soy sauce
• 1 Salt

1. Cut the Japanese spring onions diagonally.
2. Slice as thin as possible because the thinner the onions, the tastier the dish!
3. Boil water in an earthenware pot.
4. Add heaps of sliced onion in the pot, and boil until tender.
5. Add mushrooms and sausage.
6. When they are cooked, submerge the pork briefly in the broth.
7. Dip the cooked ingredients in your favorite ponzu or mentsuyu sauce, and enjoy!
8. Add yuzu pepper paste if you like.
9. Cook rice porridge at the end of the meal.
10. Rinse cooked rice to make it less starchy.
11. Season with light-colored soy sauce and salt.
12. Pour in an beaten egg and scatter green onion/scallions.

leeks, pork, mushrooms, enoki mushrooms, sausages, ponzu, radish, pepper, mentsuyu, green onion, egg, soy sauce, salt

Taken from cookpad.com/us/recipes/146360-simple-tasty-japanese-spring-onions-and-pork-shabu-shabu (may not work)