Ultimate Cold Shabu-Shabu (Special Sesame Sauce, No Sesame Paste Needed)

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Ultimate Cold Shabu-Shabu (Special Sesame Sauce, No Sesame Paste Needed)

Main · Washoku25 min(Prep 10 min + Cook 15 min) · 520 kcal per serving · 2 servings · Easy

A cold shabu-shabu where the pork is gently poached in 75-80°C water after the heat is turned off, rather than boiled. Cooking the mushrooms first gives the poaching liquid plenty of umami that transfers to the pork, and instead of shocking it in ice water, the pork is spread on a tray and covered with plastic wrap to chill, which keeps it from drying out. The sesame sauce needs no sesame paste - it uses the golden ratio of ground sesame plus sesame oil.

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だれウマ【料理研究家】59 recipes · 339 cooked

Instructions

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  1. Trim off the base of the shimeji and pull apart by hand. Tear the maitake into bite-sized pieces by hand as well.Uses: Shimeji mushrooms, Maitake mushrooms~3 minWatch the video from 5:11
  2. Prepare thinly sliced pork belly for shabu-shabu. If using regular sliced pork, cut it into bite-sized pieces.Uses: Thinly sliced pork belly (shabu-shabu cut)~2 minWatch the video from 6:47
  3. Put 1L of water and salt in a pot, stir to dissolve the salt, and bring to a boil.Uses: Salt, Water~5 minWatch the video from 7:19
  4. Once the water boils, lower the heat, add the separated mushrooms, and cook over low heat for about 2 minutes.Uses: Shimeji mushrooms, Maitake mushrooms~2 minWatch the video from 7:30
  5. Remove the mushrooms, drain them well, spread them on a tray, and let them cool. Once cooled, cover with plastic wrap and chill in the refrigerator for 10-15 minutes.Uses: Shimeji mushrooms, Maitake mushrooms~15 minWatch the video from 8:26
  6. Add cooking sake to the poaching liquid now infused with mushroom umami and bring it back to a boil.Uses: Cooking sake~3 minWatch the video from 9:00
  7. When the liquid comes to a boil, turn off the heat, immediately add all the pork, and separate the slices with chopsticks. Remove them as soon as the meat changes color.Uses: Thinly sliced pork belly (shabu-shabu cut)~2 minWatch the video from 9:31
  8. Spread the cooked pork on a tray. Never chill it in ice water.Uses: Thinly sliced pork belly (shabu-shabu cut)Watch the video from 10:40
  9. While the pork is still hot, cover it immediately with plastic wrap and let it cool that way. Once cooled, chill in the refrigerator for 10-15 minutes.Uses: Thinly sliced pork belly (shabu-shabu cut)~15 minWatch the video from 11:43
  10. Make the sesame sauce. Add the mayonnaise, sugar, soy sauce, Ajinomoto, sesame oil, and vinegar to the ground sesame seeds and mix well.Uses: Ground sesame seeds, Mayonnaise, Sugar, Soy sauce, Ajinomoto (MSG), Sesame oil, Vinegar~3 minWatch the video from 13:13
  11. Arrange the lettuce on a plate, top with the chilled mushrooms, then the chilled pork.Uses: Lettuce, Shimeji mushrooms, Maitake mushrooms, Thinly sliced pork belly (shabu-shabu cut)~2 minWatch the video from 15:00
  12. Finish by pouring plenty of the special sesame sauce over the top.Uses: Ground sesame seeds, Mayonnaise, Sugar, Soy sauce, Ajinomoto (MSG), Sesame oil, VinegarWatch the video from 15:44

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