Shabu Shabu Salad　　　しゃぶしゃぶサラダ

When the weather gets hot, the last thing many of us want is a steaming hot pot on the table. That's where Shabu Shabu Salad comes in! This refreshing Japanese dish combines everything we love about traditional shabu shabu—tender thinly sliced pork, fresh vegetables, and flavorful sauces—in a light and healthy salad that's perfect for summer.

Crisp lettuce, sweet tomatoes, colorful bell peppers, asparagus, carrots, and red onion create a vibrant base for delicately cooked shabu shabu pork. The pork is gently cooked in hot water to keep it tender and juicy, and then arranged over the fresh vegetables.

What makes this salad especially delicious are the two homemade Japanese-style dressings. Choose a bright and refreshing soy/lemon sauce made with mentsuyu, or a rich and creamy sesame dressing packed with nutty flavor. Both pair beautifully with the fresh vegetables and tender pork.

This easy Japanese recipe is perfect for a light lunch, healthy dinner, or a refreshing meal on a warm day. Whether you're already a fan of Japanese cuisine or looking for a new healthy salad recipe to add to your collection, this Shabu Shabu Salad is sure to become a summer favorite.

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Servings: 2 person

Ingredients Method Notes

Ingredients

1/6 small red onion
1 2-inch-long carrot piece
1 tsp salt
6 stalks green asparagus
1/2 small yellow bell pepper
6 mini tomatoes
3 lettuce leaves
1/4 cup lemon juice
1/4 cup mentsuyu (Japanese noodle soup base)
2 tsp sesame oil
2 tbsp ground white sesame seeds (surigoma in Japanese)
1 tbsp soy sauce
1 tbsp Japanese rice vinegar
1 tbsp sugar
2 tbsp tahini
1/2 pound shabu shabu sliced pork cuts

Method

Thinly cut the red onion and soak in water for 5-10 minutes to reduce the bitterness.
Peel a piece of carrot and cut into thin strips. Place them in a bowl and sprinkle a little bit of salt, and leave for 5-10 minutes.
Trim the tough ends of the asparagus, and boil in salted water for about 30 seconds. Then drain well under cold water to keep the nice green color. Cut diagonally into bite-sized pieces.
Remove the stem and seeds from the bell pepper, slice thinly, and then cut the tomatoes.
Tear the lettuce into small pieces, and then place all the vegetables in a colander remove any excess water. Wrap the carrots in a paper towel and squeeze the extra moisture and then add to the rest of the vegetables.
For the soy sauce-based dressing, mix 1/4 cup of lemon juice and 1/4 cup of mentsuyu (Japanese noodle soup base).
For the sesame-based dressing, combine 2 tsp of sesame oil, 2 tbsp of ground white sesame seeds, 1 tbsp each of soy sauce, rice vinegar, and sugar, plus 2 tbsp of tahini. Mix all the ingredients together well.
Arrange the colorful vegetables on a plate.
Bring a pot of water to a boil. Then turn off the heat and add the pork slices one by one and cover with a lid.
After 1 minute, open the lid and make sure the color of the pork has changed and then remove the pork from the pot, draining well.
Arrange the pork slices over the salad and then drizzle your favorite sauce on top.
It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!

Notes

You can replace, or add any vegetables to this dish, based on your preference or what is in season.
Japanese cucumber, sugar snap peas, mizuna (Japanese mustard greens), and radishes are excellent additions.
If you prefer beef to pork, that works well too. In both cases, thinly sliced meat with a little fat is ideal because it stays tender and flavorful after cooking.
Be careful not to overcook the meat. Cooking it in hot water with the heat turned off allows the meat to remain soft and juicy.
Both the soy-lemon sauce and sesame sauce can be prepared in advance and stored in the refrigerator for up to 3 days.

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Shabu Shabu Saladしゃぶしゃぶサラダ