Pork Shabu-Shabu

Name: Pork Shabu-Shabu (Buta-Shabu)
Cuisine: Japanese
Ingredients: 2 teaspoons sesame oil; 1 to 1½ teaspoons toban jiang (chile-bean sauce); 1 to 1½ teaspoons toban jiang (chile-bean sauce); ¼ cup shoyu (soy sauce); ¼ cup shoyu (soy sauce); 2 tablespoons dashi (fish stock); 2 tablespoons dashi (fish stock); 2 to 3 tablespoons sugar; 2 tablespoons komezu (rice vinegar); 2 tablespoons komezu (rice vinegar); 2 tablespoons minced naganegi long onion or scallion; 2 tablespoons minced naganegi long onion or scallion; 1 tablespoon minced coriander; 2 red bell peppers; 2 zucchini; 12 asparagus spears, tough ends and scales removed; 1 grapefruit, peeled and sectioned (remove all the membranes and the white, inner rind); 1 mango, peeled and sliced; 2 kiwis, peeled and cut into disks; 10 ounces boneless pork loin, sliced paper-thin; 10 ounces boneless pork loin, sliced paper-thin

Buta-Shabu

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Shabu-shabu is a super-quick, delicious light meal in which very thinly sliced beef is quickly blanched in boiling liquid. This technique works just as well with thinly sliced pork. In this preparation, pork shabu-shabu, pork is served with grilled or broiled vegetables, fresh-cut fruit, and a spicy dipping sauce.

Ask your butcher to slice the pork for you.

Ingredients

Asia
Japan
Main course

Ingredients

Method