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Cold Pork Shabu Salad (Hiyashabu)
Serves 2 · About 25 min
Thin pork slices boiled, cooled at room temperature, and eaten with fresh vegetables and ponzu. Includes tips to keep the meat from getting tough.
① Cut the vegetables→② Boil water→③ Boil the meat one slice at a time→④ Cool at room temperature→⑤ Arrange on a plate
What to buy
Meat
Vegetables
Seasonings
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How to make it
1
Wash and cut the vegetables
- Wash the lettuce, cucumber and tomato in water
- Tear the lettuce by hand into bite-size pieces and drain in a colander
- On the cutting board, cut off both ends of the cucumber, slice diagonally 2–3 mm thick, then stack the slices and cut into thin strips
- On the cutting board, remove the tomato stem and cut into 8 wedges
- Put the cut vegetables on a plate, cover with plastic wrap, and keep in the fridge
How to tell it's doneThe vegetables are cut and the lettuce is drained (no water pooling on the plate).
2
Boil water, then turn down the heat
- Put 1500 ml water in a pot over high heat
- When it boils, add 2 tbsp sake
- Turn to low heat and wait about 30 sec
How to tell it's doneThe big rolling bubbles have calmed down, and small bubbles are gently rising from the bottom of the pot.
Be carefulIf you boil the meat in water at a hard boil, it shrinks and gets tough. Always turn down the heat before adding the meat.
3
Boil the meat one slice at a time
- Spread out each slice as you put it in the water. Put in no more than 3–4 slices at a time
- Spread them out with chopsticks and cook until the color changes (30 sec–1 min)
- As each one changes color, lift it out with a different pair of chopsticks and put it in a colander
- Repeat until all are cooked. If whitish foam (scum) appears in the water, skim it off with a ladle and throw it away
How to tell it's doneBoth sides of the meat are whitish all over, with no pink or red parts anywhere. Tear a thicker slice in two with chopsticks: it's white all the way through.
Be carefulDon't touch the cooked meat with the chopsticks you used for raw meat. Use separate chopsticks for putting in and taking out. If any pink is left, put it back in the water for 10 sec at a time.
4
Cool at room temperature in the colander
- In the colander, spread out the meat so the slices don't overlap
- Leave at room temperature for 5–10 min to cool
- Don't put it in cold water or ice water. Cooling it suddenly makes the fat turn white and hard, and the meat gets tough
How to tell it's doneNo steam is coming off the meat. When you touch it, it's not warm, just lukewarm or room temperature.
Be carefulOnce it's cool, don't leave it out long; go straight to the next step. If you won't eat it right away, cover with plastic wrap, put in the fridge, and eat it the same day.
5
Arrange with vegetables and pour on ponzu
- Take the vegetables out of the fridge and spread the lettuce and cucumber on a plate
- Put the meat on top and arrange the tomato around it
- Pour on 4 tbsp ponzu just before eating
ReadyThe white meat is on top of the vegetables, with ponzu poured over.
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If it didn't work out
The meat is tough / dryThe water was too hot, you cooked it too long, or you cooled it in cold water. Next time, take it out of the low-heat water as soon as it changes color, and cool it in a colander at room temperature.
The meat stuck together in clumpsYou put it in all at once. Spread out each slice as you put it in, 3–4 slices at a time.
There are still pink partsNot cooked long enough. Don't eat it like that; put it back in the water for 10 sec at a time.
Watery and blandThere was still water on the vegetables. Drain the lettuce well in a colander. Pour on the ponzu just before eating.
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