Ingredients for Rei Shabu Cold Pork Shabu Shabu
- Lean Pork Loin
- Lettuce Leaves
- Carrot
- 1 cup of green beans, trimmed
- Vinegar
- Soy Sauce
- Mirin
- Gingerroot
- Sesame Paste
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How to Make Rei Shabu Cold Pork Shabu Shabu
- Prepare your dipping sauces (see notes for sauce ideas).
- Wash and tear lettuce leaves into bite-sized pieces.
- Cut 1 medium carrot into julienne strips.
- Trim 1 cup of green beans to 1 1/2 to 2 inches.
- Bring 4 cups of water to a boil in a saucepan.
- Add green beans and cook for 2-3 minutes until bright green but still crisp.
- Immediately transfer beans to a bowl of ice water to stop the cooking process. Drain well.
- Repeat steps 6-8 with carrots, cooking for only 1 minute.
- While vegetables cook, thinly slice 8 ounces of pork. (Freezing the pork for 30 minutes beforehand makes slicing easier).
- Add sliced pork to the boiling water and cook for 2 minutes until cooked through.
- Remove pork, drain, and transfer to a strainer to cool.
- Arrange lettuce, carrots, and green beans on a serving plate.
- Top with the chilled pork.
- Serve immediately with your prepared dipping sauces.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
15g
Fat
20g
Carbs
4g
