For the Salad

• red leaf lettuce (or any leafy salad)
• tomato optional
• English cucumber (optional)
• 5 shiso leaves chiffonaded; optional, aka perilla, ooba

For Ponzu Dressing

• 3 Tbsp ponzu
• 1 Tbsp sesame oil toasted
• 1 Tbsp white sesame seeds toasted
• 1 tsp soy sauce
• 1 tsp ginger grated
• 1 green onion chopped, or scallion

For Shabu Shabu

• 3 cups water
• 1 Tbsp sake
• 6 oz pork loin I use a "shabu shabu pork" from a Japanese grocery store; you can slice your own following my tutorial, thinly sliced

For Egg Drop Soup

• 2 cups chicken stock or the leftover soup from cooking sliced pork above, or broth
• ½ silken tofu cut into ½ inch cubes, kinugoshi dofu, soft/silken
• 1 tsp soy sauce
• ½ tsp kosher salt Diamond Crystal brand
• ¼ tsp white pepper powder
• 2 egg beaten in a small bowl, large, 50 g each, without shell
• 1 green onion chopped, or scallion