Recipe

Rei-shabu - Cold Pork Shabu Shabu Recipe

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Ingredients

Directions

Step #1 Before preparing entree, prepare one or both of the dipping sauces.
Step #2 This gives them a few mins for the seasonings to meld.
Step #3 Wash lettuce leaves & tear into bite-sized pieces.
Step #4 (Though more Korean than Japanese, I like to leave my lettuce leaves whole & use them as wraps.
Step #5 A little more messy, but a lot more fun.
Step #6 ) Cut carrot into julliene strips & trim green beans to 1 1/2 to 2 inch pieces.
Step #7 Boil water in a pan.
Step #8 Add green beans & cook for 2 or 3 mins.
Step #9 Remove beans & plunge into cold water to stop cooking.
Step #10 Drain.
Step #11 Repeat same process with carrots, cooking for one min.
Step #12 Slice/shave the pork into very thin pieces.
Step #13 This is sometimes easier if the pork is placed in the freezer for a half hr beforehand.
Step #14 Cook thinly sliced pork in the water for a couple of mins.
Step #15 Drain the water & cool the pork in a strainer.
Step #16 Place lettuce, carrot, breen beans in a plate.
Step #17 Put boiled pork on the top.
Step #18 Serve with dipping sauce.
Enjoy the Rei-Shabu - Cold Pork Shabu Shabu recipe