Pork Shabu Shabu Salad Recipe

Method4 steps · about 15 min

1. 1

   Step 1: Thinly slice the 2 tomatoes and arrange them across the serving plate. Finely grate the ⅔ lb daikon and chop the 4–5 green onions; reserve them separately.

   Uses 2 tomatoes · 2/3 lb Daikon radish · 4-5 green onions

2. 2

   Step 2: Mix 2 tablespoons each rice vinegar, soy sauce (2 Tbsp) and sesame oil (2 Tbsp) to make the dressing. Reserve it until serving.

   Uses 2 Tbsp Rice Vinegar · 2 Tbsp Soy Sauce · 2 Tbsp sesame oil

3. 3

   Step 3: Bring a large pot of water to a boil. Separate the paper-thin pork (1/2 lb) slices and cook them one at a time, starting to check after about 15 seconds; continue until each slice is fully cooked through. Transfer the cooked slices into clean ice water to cool, then drain and pat dry.

   Initial check, per thin pork slice · 1 minUses 1/2 lb pork, thinly sliced · Water, enough to boil the pork slices · Clean ice water, enough to cool the cooked pork slices

4. 4

   Step 4: Arrange the grated daikon and cooked, cooled pork over the tomatoes, then top with the chopped green onions. Serve now or refrigerate the assembled salad for 30–60 minutes. Drizzle all the reserved sesame soy-vinegar dressing over it just before serving; this makes 2 servings.

   Optional assembled-salad chill · 30 minUses Sliced tomatoes · Finely grated daikon · Chopped green onions · Fully cooked cooled pork slices · Sesame soy-vinegar dressing