Are you craving shabu-shabu, but not really looking for the heat involved in putting a hot plate in the center of your dining room table while it’s still sweaty outside? Why not make a salad version instead? This salad is built to satisfy that desire for sweet and savory shabu shabu pork, while highlighting two veggies that are at their peak during the summer months-- crisp and refreshing mizuna lettuce, and sweet, ripe cherry tomatoes. And to top it all off, it comes with instructions on how to create a tasty sesame dressing that can be made with or without the seeds. Bring the delightful flavor of shabu shabu pork to your table with this salad recipe-- one that is as simple as it is delicious!
Pork Shabu Shabu Salad
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
Ingredients:
Solids:
5-6 cherry tomatoes
1 cucumber
Aoshiso/ohba leaves thinly sliced, as garnish
Shabu Shabu broth:
1 quart water
2 tbsp Ryorishu cooking sake
1 tsp salt
Salad dressing:
3 tbsp Japanese mayonnaise (American style can technically work, but Japanese style has a much better texture/flavor for this dish)
2 tbsp soy sauce
1 tbsp rice vinegar
½ tbsp sugar
1 tsp sesame oil
2 tbsp sesame seeds (optional, but adds to the texture)
**If you want to save some time and purchase dressing, we highly recommend using a combination of our Kewpie Roasted Sesame dressing and our Aojiso dressing! Together they taste just like this dressing from scratch!**
Instructions:
Gather together solid ingredients.
In a large saucepan, bring 1 quart of water, 2tbsp ryorishu cooking sake, and 1 tsp salt to a boil. Reduce the heat to low, allowing the liquid to simmer.
Add pork kiriotoshi slices, one at a time, and cook until they become white in color.
Remove pork slices from the liquid and allow to drain and cool in a colander.
Cut the cabbage into quarters, and then slice two of the quarters into ribbons using a sharp knife or a mandolin slicer.
Cut the cucumber into thirds, then julienne, or slice into strips using a mandolin slicer.
Rinse cherry tomatoes and cut each tomato in half.
Rinse aoshiso and slice thinly.
For the dressing, combine mayonnaise, soy sauce, rice vinegar, sugar, sesame oil, and sesame seeds together in a bowl and mix well until ingredients are thoroughly combined (a hand whisk makes this very easy).
Toss cucumber, cabbage and tomatoes together in a large bowl, arrange the pork slices, sprinkle aoshiso on top, and drizzle with the finished dressing.