Sesame Paste Tossed Kidney Slices
A traditional Huaiyang cold dish featuring thinly sliced pork kidney, briefly blanched and tossed with a savory sesame paste dressing for a tender, fresh flavor.
Ingredients
Pig kidneys (remove the sinewy core, wash clean, slice into thick pieces, about 8 slices per kidney)
4 (400-450 g)
Sesame paste (diluted with cold water)
75 g
Refined salt
12.5 g
Aged vinegar
1/2 tbsp
Sesame oil
20 g
Instructions
1
Prepare the kidney slices
Remove the sinewy core from the kidneys, wash clean, and slice into thick pieces (about 8 slices per kidney). Soak in cold water briefly, wash again, then blanch in boiling water until cooked through.
2
Toss
In a separate bowl, dilute the sesame paste with cold water, add the salt, vinegar, and sesame oil, mix well, and pour over the kidney slices to serve.
