Cold Shabu-shabu with Thinly Sliced Pork
ID: cdd2e0b6...
An exquisite cold shabu-shabu recipe that turns inexpensive thinly sliced pork into something incredibly tender using the double-action of liquid salted koji and potato starch. A refreshing, special onion-based savory sauce perfectly enhances the crunchiness of lettuce blanched in 43°C water and the umami of the chilled pork.
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🍳 Cooking Flow
Tear the lettuce, soak in 43°C (109°F) water for 2 minutes, pat dry, and chill in the refrigerator. → Make the special scallion-salt oil sauce by mixing minced onion with seasonings. → Prepare the pork by thoroughly massaging it with liquid salted koji, potato starch, and water. → Boil the pork one slice at a time in water seasoned with Chinese chicken stock base, then spread on a tray and flash-cool in the freezer. → Arrange the pork over the lettuce, top with the sauce, chopped green onions, and chili threads.
Cooking Steps
Brief Cooking Order
Tear the lettuce, soak in 43°C (109°F) water for 2 minutes, pat dry, and chill in the refrigerator. → Make the special scallion-salt oil sauce by mixing minced onion with seasonings. → Prepare the pork by thoroughly massaging it with liquid salted koji, potato starch, and water. → Boil the pork one slice at a time in water seasoned with Chinese chicken stock base, then spread on a tray and flash-cool in the freezer. → Arrange the pork over the lettuce, top with the sauce, chopped green onions, and chili threads.
Introduction
An exquisite cold shabu-shabu recipe that turns inexpensive thinly sliced pork into something incredibly tender using the double-action of liquid salted koji and potato starch. A refreshing, special onion-based savory sauce perfectly enhances the crunchiness of lettuce blanched in 43°C water and the umami of the chilled pork.
Step 1
【Lettuce Prep】Remove the core of the lettuce (150g), tear into bite-sized pieces by hand, and soak in 43°C (109°F) or hotter water for about 2 minutes.
Step 2
【Special Sauce Prep】Mince the onion (50g) and place it in a bowl. Add soy sauce (2 tbsp), vinegar (1 tbsp), sugar (1 tsp), Ajinomoto (5 shakes), dried chili pepper (to taste), and olive oil (2 tsp), then mix well.
Step 3
【Pork Prep】Massage the liquid salted koji (1/2 tbsp) into the pork (250g), then add the potato starch (1 tsp) and water (1 tsp) and massage thoroughly.
Step 4
【Draining Lettuce】Remove the lettuce from the water, drain in a colander, and thoroughly pat dry with paper towels. Once drained, chill in the refrigerator.
Step 5
【Boiling Pork】Bring water (600cc) and Chinese chicken stock base (1 1/2 tsp) to a boil in a pot. Add the prepared pork one slice at a time, spreading each piece as you add it to the broth.
Ingredients List
Important Notes
💡 Soaking the lettuce in water at 43°C or higher for about 2 minutes will dramatically restore its crunchy texture.
✨ Even inexpensive pork, which can easily become dry, will turn out incredibly tender by hydrating it with liquid salted koji and coating it with potato starch.
⚠️ Do not rinse the boiled pork in ice water, as it will wash away the umami and make it watery. The key to the best flavor is to spread it out on a tray and chill it directly in the freezer.
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