Shabu Shabu Cold Noodle Salad じゃぶじゃぶうどんサラダ
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
682 kcal
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Course
Main Course, Salad
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Cuisine
Japanese
Shabu Shabu Cold Noodle Salad じゃぶじゃぶうどんサラダ
Description
The salad features udon noodles cooked to al dente, drained, and cooled under cold water to stop cooking and firm the texture. Thin pork slices are briefly swished in boiling water with sake and salt until just cooked, then chilled. The salad greens are thoroughly drained to prevent sogginess. Tomato and cucumber slices add fresh crunch. These ingredients are combined and coated with a dressing made from white sesame seed paste ground with sake, mirin, soy sauce, dashi, rice vinegar, and optionally shiro dashi for umami depth.
This dish benefits from balanced layering of cold noodles and tender pork, accented by the creamy yet light sesame dressing. It’s a light, cooling salad suitable for warmer weather or as a palate cleanser. The salad can be adapted by replacing pork with other thinly sliced proteins or using soba noodles instead of udon.
Proper draining and chilling of ingredients, as well as following noodle cooking instructions, are important to maintain texture and freshness. Preparing the dressing ahead allows flavors to meld and intensify.
Ingredients
- 250 g Udon Noodle
- 1 cup salad leaves any kinds, green
- 100 g pork thinly sliced
- 1/2 tbsp sake
- 1 tsp salt
- 1/2 tomato
- 1/2 cucumber
- 1 tsp sesame seeds to sprinkle, white
dressings
- 1 tbsp white sesame seed paste
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 tbsp soy sauce
- 1 cup dashi
- 1 tbsp rice vinegar
- 1 tsp shiro dashi 4
Instructions
Goma (sesame seeds) dressing
- Place white sesame seeds paste in a motor.
- Add Sake a little bit at a time and grind to combine each time.
- Add mirin a little bit at a time and grind well each time.
- Add soy sauce, mirin, and dashi and combine well.
- Refrigerate the dressing until it is needed.
Making Shabu Shabu
- Bring water to boil in a medium to large pot and add sake and salt.
- Dip thinly sliced pork into the boiling water and swish it a couple times till the meat changes colour.
- Repeat the process one slice at a time.
- Cover with cling wrap and refrigerate until assembling the salad.
Preparing salad
- Wash green salad leaves and drain excess water very well using a salad spinner (if you have) *1
- Slice tomato and cucumber and set aside.
- Cook Udon noodle. Bring enough water to boil in a large pot and add udon noodle for a few minutes. *2
- Turn the heat off and drain the water and wash it under cold running water. *3
- Assemble all together. Place the well drained udon noodle on two seperate plate.
- Top udon noodle with green salad leaves, tomato, and cucumber.
- Top with Shabu Shabu pork.
- Pour the dressing over just before serving.
Notes
- Drain salad greens thoroughly to avoid a soggy salad; use a salad spinner if possible.
- Cook udon noodles according to package instructions aiming for al dente, then rinse under cold water.
- Chill noodles before assembling if time allows to enhance texture and refreshment.
- If shiro dashi is unavailable, it can be omitted without greatly affecting flavor.
- Thinly sliced pork can be substituted with beef, chicken, or fish, adjusting cooking times as needed.
- If thinly sliced meat isn’t accessible, partially freeze your choice and slice thinly with a sharp knife.
- Other noodles like soba can be used in place of udon for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 94g | 31% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 3406mg | 142% |
| Potassium | 492mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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