Easy Pork Shabu-Shabu Salad with Garlic Chive Soup
ID: b81b6b18...
This is a recipe for cold shabu-shabu that makes inexpensive thin-sliced pork remarkably tender. By marinating the meat with liquid salted rice malt (shio-koji) and potato starch, the pork—which can often become dry—turns out moist and succulent. The flavorful broth left over from boiling the pork is recycled into a delicious chive soup.
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🍳 Cooking Flow
Tear the lettuce and soak in warm water (approx. 43°C/109°F) for 2 minutes to make it crisp, then drain well. → Finely mince the onion and mix with seasonings (soy sauce, vinegar, sugar, Ajinomoto, olive oil) to create the dressing. → Massage liquid shio-koji, potato starch, and water into the pork slices for preparation. → Boil the pork slice-by-slice in the Chinese-style soup base, spread them out on a metal tray, and chill in the freezer. → Arrange the lettuce and pork on a plate, drizzle with the dressing, and add chives and seasonings to the remaining broth to make the soup.
Cooking Steps
Brief Cooking Order
Tear the lettuce and soak in warm water (approx. 43°C/109°F) for 2 minutes to make it crisp, then drain well. → Finely mince the onion and mix with seasonings (soy sauce, vinegar, sugar, Ajinomoto, olive oil) to create the dressing. → Massage liquid shio-koji, potato starch, and water into the pork slices for preparation. → Boil the pork slice-by-slice in the Chinese-style soup base, spread them out on a metal tray, and chill in the freezer. → Arrange the lettuce and pork on a plate, drizzle with the dressing, and add chives and seasonings to the remaining broth to make the soup.
Introduction
This is a recipe for cold shabu-shabu that makes inexpensive thin-sliced pork remarkably tender. By marinating the meat with liquid salted rice malt (shio-koji) and potato starch, the pork—which can often become dry—turns out moist and succulent. The flavorful broth left over from boiling the pork is recycled into a delicious chive soup.
Step 1
Remove the core of the lettuce (150g), tear it into bite-sized pieces, and place in a bowl.
Step 2
Soak the lettuce in 43°C/109°F water from the tap for about 2 minutes to crisp it up, then drain in a colander and pat dry thoroughly.
Step 3
Finely mince the onion (50g) and place in a bowl. Add soy sauce (2 tbsp), vinegar (1 tbsp), sugar (1 tsp), Ajinomoto (5 dashes), dried chili pepper (optional), and olive oil (2 tsp). Mix well to create the shabu-shabu dressing.
Step 4
Massage the liquid shio-koji (1/2 tbsp) into the pork (250g), then add the potato starch (1 tsp) and water (1 tsp) and massage well again.
Step 5
Bring 600cc of water and the Chinese bouillon powder (1.5 tsp) to a boil in a pot. Carefully add the prepared pork to the boiling soup one slice at a time, making sure to spread each piece out as you add it to cook.
Ingredients List
Important Notes
⚠️ When boiling the pork, be sure to add the slices one by one while spreading them out; putting them in all at once will cause them to clump together into balls.
🍳 Using a metal tray for cooling the boiled pork is recommended due to its high thermal conductivity, which allows the meat to cool quickly and remain moist and tender.
💡 Soaking the lettuce in warm water increases its crispness, but it is important to wipe off any excess moisture thoroughly with paper towels so the dressing doesn't get watered down.
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