Pork Shabu Shabu Salad is a perfect dish for a hot summer dinner. It is easy to cook with a minimal amount of cooking time using heat, and you can cook ahead earlier in the day when it’s not so hot.
Shabu Shabu is a Japanese hot pot dish (Nabemono), with paper-thin sliced beef. It is cooked at the dinner table using a portable gas stove and we eat it as we cook. For this dish though we used sliced pork, and made it into cold salad. If you prefer, you may use sliced beef too. You can also add or replace different vegetables such as Daikon sprouts, lettuce, and cucumber.
This salad also uses grated Daikon radish. When we grate Daikon in Japan we use a special kind of tool to grate the Daikon very finely, almost like grinding it (see the video). If you use a regular grater you may end up with small strips. That will work, but the consistency will be different and the way it combines with the other flavors will not be the same.
It has a very refreshing taste from the tangy dressing, and it’s not greasy at all. When you don’t have much appetite during summer but still want to eat healthily, this is a great dish for you!
- 2 tomatoes
- 2/3 lb(300g) Daikon radish
- 4-5 green onions
- 1/2 lb(225g) pork, thinly sliced
- 2 Tbsp Rice Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp sesame oil
- Slice tomatoes thinly, and place them to cover the plate. Finely grate Daikon radish and set aside. Chop green onions into small pieces and set aside.
- Make the dressing. Mix all the ingredients for the dressing and set aside.
- In a large pot, boil water and cook pork slices one by one for 15 seconds or so. Remove from hot water, put in ice water to cool, and pat dry with paper towel.
- Place grated Daikon radish and pork over tomatoes, top with chopped green onions. At this point you can chill in the fridge for 1/2-1 hour. Drizzle the dressing before serving.