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Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 2
Calories: 318 kcal
Course: Salad
Cuisine: Japanese

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)

Instructions

To Make Pork Shabu Shabu Salad
    Cup of Yum
  1. Arrange the salad. In a small bowl, whisk together the ingredients for ponzu dressing.
  2. Bring 3 cups of water to a boil in a medium saucepan. When boiling, add 1 Tbsp sake.
  3. Hold a slice of meat with chopsticks and place it into the boiling water.
  4. You can cook 2-3 slices of meat at a time.
  5. 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.
  6. 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
  1. Gather all the ingredients for Egg Drop Soup.
  2. 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.
  3. When the soup is clean, add tofu, soy sauce, salt, and white pepper and wait to boil again.
  4. 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.
  5. Serve in the soup bowl and garnish with green onions. Serve immediately.
To Store
  1. You can keep the leftovers separately in airtight containers and store in the refrigerator for up to 2 days.

Nutrition Information

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

% 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.