Shabu-shabu Pork with Umeboshi and Sesame Sauce Don

Name: Shabu-shabu Pork with Umeboshi and Sesame Sauce Don (Butashabu Ume Goma Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Toasted white sesame seeds (iri goma) 3 Tbsp, ground; Usukuchi soy sauce 2 tsp; Mirin ⅔–1 tsp; Fine bonito flakes (katsuobushi) 3 Tbsp; Sesame oil 3 Tbsp; Shiso leaves 4; Japanese stock (dashi) 4 Tbsp; Honey ⅔–1 tsp; White sesame paste (neri goma) 1 Tbsp; Toasted white sesame seeds (iri goma) 1 tsp; Shabu-shabu pork slices 200 g (7 oz); Japanese cucumber ½; Yellow onion ½ head, peeled; Steamed rice 400 g (14 oz)

Butashabu Ume Goma Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Umeboshi are preserved plums with a sour and salty taste. It is commonly used to cook fish or served as a filling for onigiri (Japanese rice balls). The refreshing combination of tangy umeboshi and sweet pork makes a wonderful salad-style don for a hot day.

Ingredients

Shabu-shabu pork slices 200 g (7 oz)
Shiso leaves 4

Asia
Japan
Main course
Lunch
Summer

Method

Briefly blanch pork slices in simmering water one at a time. Plunge into iced water to prevent over-cooking. Drain and pat dry with paper towels.
Finely shred shiso leaves. Soak in water for 1 minute. Drain and pat dry with paper towels. Set aside.
Slice onion thinly. Soak in water for 10 minutes and drain.
Shred cucumber and mix with sliced on