Name: How To Make Shabu Shabu Salad With Homemade Sesame Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 200g Sliced Pork Belly or Shoulder, chopped bite-sized pieces; 100g English Cucumber, peeled; 80g Carrots, peeled; 60g Mixed Greens; 30g Cilantro; 1 Tbsp Sesame Seeds (for the dressing); 1 Tbsp Mayo (for the dressing); 1/2 tsp Red Miso Paste (for the dressing); 1 Tbsp White Sugar (for the dressing); 1 Tbsp Nerigoma (Japanese Sesame Paste, can sub Tahini) (for the dressing); 1.5 tsp Soy Sauce (for the dressing); 2 Tbsp Rice Vinegar (for the dressing); 1 Tbsp Olive Oil (for the dressing); 1 tsp Sesame Oil (for the dressing); 1/4 tsp Salt (for the dressing); 1 Tbsp Water (for the dressing)

How To Make Shabu Shabu Salad With Homemade Sesame Dressing-Japanese Taste

SaladPorkSesameSide DishGluten FreeEasyHealthy Under 30 Minutes

Shabu Shabu salad and sesame dressing form a dynamic duo in Japanese cuisine, offering an irresistible fusion of flavors and freshness.

Sesame dressing, known as "goma dressing" in Japan, is a flavorful blend of toasted sesame seeds, soy sauce, vinegar, a hint of sugar, nerigoma (Japanese sesame paste), mayonnaise, and miso. With each bite, it's a burst of flavors, enriched by the inviting aroma of roasted sesame seeds.

Picture a Shabu Shabu salad, inspired by the Japanese hot pot technique. This salad is all about diverse textures, featuring delicate pork slices briefly blanched in boiling water, alongside an array of crisp veggies like lettuce, cucumber, and radish. What makes it truly special is your ability to customize it with your favorite veggies, turning it into a canvas of flavors awaiting your creative touch.

The true enchantment unfolds when you drizzle that nutty and savory sesame dressing over the Shabu Shabu salad. It's a culinary symphony, as the dressing beautifully complements the umami-rich meat and the fresh vegetables you've personally selected.

But it's not only about the taste; it's also about health. Sesame seeds are a nutritional powerhouse, boasting calcium, iron, and healthy fats, including monounsaturated and polyunsaturated fats. Moreover, they're a valuable source of omega-3 fatty acids, a type of polyunsaturated fat renowned for its cardiovascular benefits. This nutrient combination transforms the Shabu Shabu salad into a delectable and nourishing choice.

In essence, sesame dressing and Shabu Shabu salad form a harmonious pair, exemplifying the artistry and innovation of Japanese cuisine. With their rich flavors, invigorating textures, and a dash of cultural enchantment, they invite you to embark on a culinary adventure that's as gratifying as it is delightful.

Whether served as a side dish or the star of your meal, this duo guarantees a dining experience you won't want to miss. Now, let's jump into the recipe!

Instructions

1) Gathering the Ingredients

Gather the ingredients for the salad and the dressing together.

2) Toasting Sesame Seeds For The Dressing

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Toast the sesame seeds in a small pan over low heat, stirring continuously until they become golden and release a fragrant aroma.

Expert's Tip

How To Make Shabu Shabu Salad With Homemade Sesame Dressing

The KAI Small Japanese Mortar Grinder DH3020 works exceptionally well for achieving a fine texture! It's the perfect kitchen tool to have for making our homemade sesame dressing, especially if you want to make the dressing in bigger batches!

3) Grinding the Sesame Seeds

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Grind the toasted sesame seeds using a mortar and pestle, like a suribachi. Then, set them aside.

4) Making the Sesame Dressing

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To make the dressing, mix sugar, nerigoma, mayo, red miso paste, and salt in a small bowl. Stir to combine.

Next, add in the olive oil, soy sauce, sesame oil, rice vinegar, and water. Mix well.

Finally, add the toasted and ground sesame seeds. Set aside.

Note: You can substitute nerigoma for tahini if desired.

5) Cooking the Shabu Shabu Pork

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In a medium-sized pan, get some hot water ready. Blanch the sliced pork in the hot water until it changes color. Once it's cooked, take it out of the pot with tongs and let it cool on a tray lined with kitchen paper. Arrange the sliced pork on the tray to let any excess moisture drain.

6) Preparing the Vegetables for the Salad

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Thinly shave the cucumber and carrots using a vegetable peeler. Cut cilantro stems into smaller, bite-sized pieces.

Tip: Thinly sliced vegetables pair well with sliced pork.

7) Plating the Salad

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Arrange the vegetables and sliced pork as desired.

8) Serving the Salad

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Drizzle sesame dressing and the remaining grinding sesame seeds on top. Enjoy!

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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