Moist and tender in a short time! "How to boil pork shabu-shabu" & easy side dish recipe

Hello. I am Ayumi Nakaganji, a chef.

"Pork shabu-shabu" is a refreshing dish that can be enjoyed even in the hot summer when appetite tends to decrease. However, the pork can lose its flavor, become dry, etc. Are there any of you who have trouble making it properly?

This time, we will introduce you to a recipe for pork shabu-shabu that will make your dish moist and tender. It is a great summer dish because it doesn't require a lot of cooking time. Learn it now and make the most of it this summer!

No more hardening! Moist and tender "pork shabu-shabu"

[Ingredients] (1 serving)
Thinly sliced pork (for shabu-shabu)...80g
Salt...1 teaspoon
Sake・・・1 tablespoon

<How to make>

(1) Bring 600ml of water (not included in the recipe) to a boil in a pot, add salt and sake. Once boiling, turn off the heat, add the pork slices one by one, and cook using the residual heat.

Image: Ayumi Chuganji

(2) Once the pork is cooked, remove it from the heat and place it on a tray to cool. If you're in a hurry, you can fan it with a fan.

Image: Ayumi Chuganji

If you are using a large amount of meat, when the water temperature starts to drop, bring it to a boil again, turn off the heat, spread the pork out and add it, and repeat.

There is no need to rinse it in water, put it in ice water, or chill it in the refrigerator. Doing so will cause the pork to lose its flavor and the fat to harden and become dry. It is recommended that you make it each time you need it, rather than preparing it in advance.

The reason for adding salt is to remove the unpleasant odor and add a subtle flavor. The salt brings out the flavor of the pork. Personally, I like thinly sliced pork shoulder.

Use Recipe: Recommended as a summer side dish! "Dried Daikon and Pork Shabu Namul" that will have you coming back for more!

Dried daikon radish is good for you and delicious, so it would be a waste not to use it! It's a crunchy side dish that you can't help but eat. If you add "pork shabu-shabu", it will be even more satisfying.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Pork shabu-shabu (prepared as above)・・・50g
Dried daikon strips・・・20g
Green onion (finely chopped) - appropriate amount
A. Fish sauce・・・1 teaspoon to 1/2 tablespoon
A Sugar...1/4 teaspoon
A. Sesame oil...1 teaspoon
A White sesame seeds・・・1 tablespoon
A Grated garlic (optional)...just a little
Chili oil or Korean chili peppers (optional) - appropriate amount

<How to make>

(1) Rinse the kiriboshi daikon roughly, place in water (not included in the recipe) until it is just covered, and leave for 10 minutes. Drain in a colander and cut into bite-sized pieces using kitchen scissors.

(2) After the pork shabu-shabu has cooled, cut it into thin strips that are easy to combine with the kiriboshi daikon radish.

(3) Put the kiriboshi daikon radish and boiled pork in a bowl, add the ingredients in order, mix, and let sit for about 10 minutes. Add green onions and, if desired, chili oil or Korean chili peppers.

Use the water used to soak kiriboshi daikon in miso soup, etc. Also, there is no need to squeeze kiriboshi daikon tightly.

The sesame sauce made by combining the ingredients A can also be used on salads or chilled tofu, so it's a good idea to make extra.

In addition to "Dried Daikon Radish and Pork Shabu Namul," "Pork Shabu" is also useful for somen noodles and chilled Chinese noodles.

If you put the "pork shabu-shabu" in a bowl with cucumbers pounded with a rolling pin and tomatoes cut into bite-sized pieces, you will have a hearty side dish salad. In the photo below, shiso leaves are torn by hand and added to add a refreshing touch. You can also add tofu here. You don't have to make the dressing, just use whatever you like in the fridge, such as ponzu sauce or sesame sauce.

Image: Ayumi Chuganji

Pork is rich in vitamin B1, which is important to take to prevent summer fatigue. (※1) Please try making this pork shabu-shabu. (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)
* Any secondary use of the content of this site (images, text, etc.) such as duplication, reproduction, conversion, modification, etc. without permission is strictly prohibited. If found to be in violation, legal action may be taken.

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