Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup
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4.8
15 reviews
Excellent
Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup
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Pork shabu salad recipe and egg drop soup. Make the pork salad and use the remaining liquid from cooking pork slices as the soup stock.
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Ingredients
For the Salad
- red leaf lettuce (or any leafy salad)
- tomatoes (optional)
- English cucumber (optional)
- 5 shiso leaves (perilla/ooba) (chiffonaded; optional)
For Ponzu Dressing
- 3 Tbsp ponzu
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted white sesame seeds
- 1 tsp soy sauce
- 1 tsp grated ginger
- 1 green onion/scallion (chopped)
For Shabu Shabu
- 3 cups water
- 1 Tbsp sake
- 6 oz thinly sliced pork loin (I use a "shabu shabu pork" from a Japanese grocery store; you can slice your own following my tutorial)
For Egg Drop Soup
- 2 cups chicken stock/broth (or the leftover soup from cooking sliced pork above)
- ½ soft/silken tofu (kinugoshi dofu) (cut into ½ inch cubes)
- 1 tsp soy sauce
- ½ tsp Diamond Crystal kosher salt
- ¼ tsp white pepper powder
- 2 large eggs (50 g each w/o shell) (beaten in a small bowl)
- 1 green onion/scallion (chopped)
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Instructions
To Make Pork Shabu Shabu Salad
- Arrange the salad. In a small bowl, whisk together the ingredients for ponzu dressing.
- Bring 3 cups of water to a boil in a medium saucepan. When boiling, add 1 Tbsp sake.
- Hold a slice of meat with chopsticks and place it into the boiling water.
- You can cook 2-3 slices of meat at a time.
- When the meat changes color, transfer it to a paper towel to drain water. When you finish cooking all the meat, don’t discard this stock yet. We'll use it to make Egg Drop Soup.
- Place the cooked meat on top of the lettuce and put Shiso leaves on top. Pour Ponzu Dressing when you are ready to eat.
To Make Egg Drop Soup
- Gather all the ingredients for Egg Drop Soup.
- Keep the soup simmering over medium heat and use a sieve to skim off the scum and fat from the soup. To clean the sieve, you can prepare a bowl of water and clean the sieve in the bowl every time you pick up scum.
- When the soup is clean, add tofu, soy sauce, salt, and white pepper and wait to boil again.
- SLOWLY stir in beaten egg, moving the bowl around over the saucepan. If you pour the egg too quickly it’ll become chunky instead of flowery. You will see the fluffy egg start to flow.
- Serve in the soup bowl and garnish with green onions. Serve immediately.
To Store
- You can keep the leftovers separately in airtight containers and store in the refrigerator for up to 2 days.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
9g
(3%)
Protein
34g
(68%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
242mg
(81%)
Sodium
921mg
(38%)
Potassium
779mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
6098IU
(122%)
Vitamin C
4mg
(4%)
Calcium
216mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 242mg | 81% |
| Sodium | 921mg | 38% |
| Potassium | 779mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6098IU | 122% |
| Vitamin C | 4mg | 4% |
| Calcium | 216mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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