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Ultimate Cold Shabu-Shabu (Special Sesame Sauce, No Sesame Paste Needed)
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Trim off the base of the shimeji and pull apart by hand. Tear the maitake into bite-sized pieces by hand as well.
Ingredients for this step
Shimeji mushrooms
1/2 cluster
Maitake mushrooms
1/2 pack
5:11
~3 min
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Ingredients
1
Trim off the base of the shimeji and pull apart by hand. Tear the maitake into bite-sized pieces by hand as well.
Shimeji mushrooms 1/2 cluster
Maitake mushrooms 1/2 pack
5:11
~3 min
2
Prepare thinly sliced pork belly for shabu-shabu. If using regular sliced pork, cut it into bite-sized pieces.
6:47
~2 min
3
Put 1L of water and salt in a pot, stir to dissolve the salt, and bring to a boil.
7:19
~5 min
4
Once the water boils, lower the heat, add the separated mushrooms, and cook over low heat for about 2 minutes.
7:30
~2 min
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.
8:26
~15 min
6
Add cooking sake to the poaching liquid now infused with mushroom umami and bring it back to a boil.
9:00
~3 min
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.
9:31
~2 min
8
Spread the cooked pork on a tray. Never chill it in ice water.
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.
11:43
~15 min
10
Make the sesame sauce. Add the mayonnaise, sugar, soy sauce, Ajinomoto, sesame oil, and vinegar to the ground sesame seeds and mix well.
13:13
~3 min
11
Arrange the lettuce on a plate, top with the chilled mushrooms, then the chilled pork.
15:00
~2 min
12
Finish by pouring plenty of the special sesame sauce over the top.
15:44
1
Step 1
Trim off the base of the shimeji and pull apart by hand. Tear the maitake into bite-sized pieces by hand as well.
Shimeji mushrooms
1/2 cluster
Maitake mushrooms
1/2 pack
2
Step 2
Prepare thinly sliced pork belly for shabu-shabu. If using regular sliced pork, cut it into bite-sized pieces.
Thinly sliced pork belly (shabu-shabu cut)
200g
3
Step 3
Put 1L of water and salt in a pot, stir to dissolve the salt, and bring to a boil.
Salt
1 teaspoon
Water
1L
4
Step 4
Once the water boils, lower the heat, add the separated mushrooms, and cook over low heat for about 2 minutes.
Shimeji mushrooms
1/2 cluster
Maitake mushrooms
1/2 pack
5
Step 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.
Shimeji mushrooms
1/2 cluster
Maitake mushrooms
1/2 pack
6
Step 6
Add cooking sake to the poaching liquid now infused with mushroom umami and bring it back to a boil.
Cooking sake
1 tablespoon
7
Step 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.
Thinly sliced pork belly (shabu-shabu cut)
200g
8
Step 8
Spread the cooked pork on a tray. Never chill it in ice water.
Thinly sliced pork belly (shabu-shabu cut)
200g
9
Step 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.
Thinly sliced pork belly (shabu-shabu cut)
200g
10
Step 10
Make the sesame sauce. Add the mayonnaise, sugar, soy sauce, Ajinomoto, sesame oil, and vinegar to the ground sesame seeds and mix well.
Ground sesame seeds
2 tablespoons
Mayonnaise
2 tablespoons
Sugar
12 tablespoons
Soy sauce
1/2 tablespoon
Ajinomoto (MSG)
4 shakes
Sesame oil
1 teaspoon
Vinegar
1 teaspoon
11
Step 11
Arrange the lettuce on a plate, top with the chilled mushrooms, then the chilled pork.
Lettuce
120g
Shimeji mushrooms
1/2 cluster
Maitake mushrooms
1/2 pack
Thinly sliced pork belly (shabu-shabu cut)
200g
12
Step 12
Finish by pouring plenty of the special sesame sauce over the top.
Ground sesame seeds
2 tablespoons
Mayonnaise
2 tablespoons
Sugar
12 tablespoons
Soy sauce
1/2 tablespoon
Ajinomoto (MSG)
4 shakes
Sesame oil
1 teaspoon
Vinegar
1 teaspoon
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