■ Make the dressing ■
Put all the dressing ingredients in a jar with a lid, and shake! The wasabi does not dissolve easily, so you may want to dissolve the honey before adding the other ingredients.
■ Prepare the salad ■
Spread the pork slices and place in a frying pan. Season with a little salt and pepper and sake, set the heat to medium and cover with a lid to steam-fry. When the meat is cooked through, turn the heat off and let the meat cool.
Finely shred the carrots. Cut the white leek into 5 cm pieces, cut into it and remove the core. Then, julienne, soak in water, drain, and pat dry.
Chill the dressing and vegetables separately. The pork will harden if it's too cold, so keep it at room temperature.
Arrange neatly on a plate just before serving, with the dressing on the side.
I used these baby daikon radish greens this time. They weren't at all overly spicy, but tender and just right! Baby mustard greens will provide a similar effect.
