Pork Shabu-Shabu Salad with Eggplant and Tomato
ID: d5c86c29...
This refreshing and healthy salad features incredibly tender pork prepared with a special boiling method that prevents it from hardening even when chilled, combined with juicy seared eggplant and tomatoes. A savory, special scallion sauce pulls all the flavors together, making it the perfect dish for a hot season when your appetite might be lacking.
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🍳 Cooking Flow
Mince the long green onion and mix with miso, ginger, garlic, sugar, white dashi, ponzu, and water; set in the refrigerator to chill. → Add sugar to boiling water, turn off the heat, add sake, and then gently poach the room-temperature pork in small batches and let cool naturally on a tray. → Cut the eggplant into bite-sized pieces and coat with sesame oil, sear in a frying pan skin-side down, and slice the tomatoes into manageable thicknesses. → Add the pork, eggplant, and tomato to the chilled sauce and toss everything well.
Cooking Steps
Brief Cooking Order
Mince the long green onion and mix with miso, ginger, garlic, sugar, white dashi, ponzu, and water; set in the refrigerator to chill. → Add sugar to boiling water, turn off the heat, add sake, and then gently poach the room-temperature pork in small batches and let cool naturally on a tray. → Cut the eggplant into bite-sized pieces and coat with sesame oil, sear in a frying pan skin-side down, and slice the tomatoes into manageable thicknesses. → Add the pork, eggplant, and tomato to the chilled sauce and toss everything well.
Introduction
This refreshing and healthy salad features incredibly tender pork prepared with a special boiling method that prevents it from hardening even when chilled, combined with juicy seared eggplant and tomatoes. A savory, special scallion sauce pulls all the flavors together, making it the perfect dish for a hot season when your appetite might be lacking.
Step 1
Mince 5cm of the long green onion.
Step 2
In a large bowl, combine miso (1 tsp), grated ginger (1/2 tsp), grated garlic (1/2 tsp), sugar (1 tsp), and white dashi (1 tbsp). Mix well until the miso is fully dissolved and smooth.
Step 3
Add ponzu (3 tbsp) and water (2 tbsp) to the bowl and mix, then fold in the minced green onion, cover with plastic wrap, and chill in the refrigerator.
Step 4
Bring a generous amount of water (approx. 1L) to a boil in a pot, add sugar (1/2 tbsp) and stir, then turn off the heat and add sake (1 tbsp).
Step 5
Spread out 3-4 slices of the room-temperature pork at a time into the hot water. Poach gently using the residual heat. Once the color changes, immediately remove to a tray and let cool naturally.
Ingredients List
Important Notes
Since pork hardens due to temperature shock if boiled cold, take it out of the refrigerator to reach room temperature about 15 minutes before cooking in summer, or 30 minutes in winter. ⚠️
By adding sugar (for moisture retention) and sake (to deodorize and tenderize) to the water, and poaching using only the residual heat after turning off the flame, the meat will stay incredibly fluffy without shrinking. 💡
Do not soak the cooked meat in ice water as it will harden; always let it cool naturally on a tray or similar surface. 🔥
Coating the eggplant with sesame oil before searing prevents excessive oil absorption, resulting in a juicy yet healthy dish. Also, starting by searing the skin side helps prevent the vibrant purple color from fading. 🍳
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