2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) mirin

1 tablespoon (15 ml) Dijon mustard

1 egg yolk

1/2 cup (125 ml) oil

2 teaspoons (10 ml) pickled ginger (for sushi), chopped

Salt and pepper

In a bowl, combine the vinegar, mirin, mustard and egg yolk. Season with salt and pepper. Whisk in the oil in a thin stream. Add the ginger. Set aside.

In a bowl, combine the vegetables and mayonnaise. Adjust the seasoning.

Serve with fried pork.

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