Craving a light yet satisfying meal that's bursting with flavor? Look no further than Shabu-Shabu Sarada, a delightful Japanese salad that's both refreshing and incredibly easy to make. This simple recipe takes the essence of the popular shabu-shabu hot pot and transforms it into a vibrant, chilled salad perfect for a warm day or a healthy weeknight dinner. Imagine tender slices of pork, crisp vegetables, and a subtly sweet and savory dressing all coming together in a symphony of textures and tastes. Forget heavy, complicated salads – this one is all about fresh ingredients and minimal effort.
This unique twist on a classic combines the best of both worlds: the satisfying warmth of shabu-shabu with the lightness of a refreshing salad. Using readily available ingredients and simple techniques, you'll be amazed at how quickly this delicious dish comes together. Ready to create your own bowl of Shabu-Shabu Sarada? Let's dive into the step-by-step instructions!
Tools Needed
Ingredients
- Thinly sliced pork loin or belly
- Onion
- Cucumber
- Wakame seaweed (dried): 3g
- Tomatoes
- Lemon
- Salt: 1 spoonful
- Sugar: 1 spoonful
- Sake: 3 tablespoons
- Daikon radish
- Spicy Aka or Roshi paste: 1 spoonful
- Lettuce leaves
- Radish sprouts: optional
- Sesame sauce (or ingredients to make your own)
- Soy sauce: 40ml
- Rice vinegar: 30ml
- Lemon juice or Yuzu juice: 20ml
- Green onions (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients
- thinly slice the onion into half rings, slice the cucumber into thin pieces, and cut the tomatoes into small wedges. Rinse well under running water.
- Add 3g of dried wakame seaweed to boiling water, then turn off the heat. Let it swell, drain the hot water, and rinse with cold water to preserve its color.
- Cut the lemon into half-moons.
- Grate the daikon radish, squeeze out excess moisture, and mix in a spoonful of spicy Aka or Roshi paste.
- Mix soy sauce, rice vinegar, and lemon juice (or yuzu juice) in a 4:3:2 ratio (40ml soy sauce, 30ml rice vinegar, 20ml lemon juice). You can add optional seasonings like finely chopped green onions or grated daikon with Aka or Roshi paste.
Step 2. Prepare the Pork and Broth
- Heat water, add salt, sugar, and sake. The water temperature should be 80°C (not boiling).
- Briefly drop the sliced pork into the water until it turns white, then immediately drain and rinse with cold water (add ice if available to stop the cooking process).
Step 3. Assemble the Salad
- Arrange lettuce leaves, rinsed onion, wakame, cucumber, and the blanched pork on a plate. Garnish with tomato slices and lemon wedges. Add radish sprouts (optional).
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- The key to juicy pork is to not boil the water, keep it at 80°C.
- Rinsing the wakame with cold water prevents it from losing its color.
- Adjust the spiciness of the radish paste to your preference.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 25-35g
- Protein: 25-35g
FAQs
1. Can I use other types of meat instead of pork?
Absolutely! Thinly sliced beef, chicken, or even tofu are all great substitutes.
2. What if I don't have all the vegetables listed in the recipe?
No problem! Feel free to use whatever vegetables you have on hand. Think leafy greens, carrots, cucumbers – anything goes!
3. Can I make the dressing ahead of time?
Yes! The dressing keeps well in the refrigerator for up to 3 days. This makes it even easier to prepare this salad in advance.
This Simple Shabu-Shabu Pork Salad offers a refreshing and flavorful alternative to heavier meals, proving that healthy eating doesn't have to be boring. With its ease of preparation and customizable ingredients, it's a perfect recipe for weeknight dinners or entertaining guests. Enjoy this delicious and satisfying Japanese-inspired salad!