Name: Refreshing Shabu-Shabu Pork and Herb Salad
Ingredients: 200g thinly sliced pork loin; 1 cucumber; 4 okra; 2 myoga (Japanese ginger buds); 1 knob of ginger; 10 shiso leaves; 80g cilantro; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp sugar; 1 tbsp sesame oil; 2 umeboshi (pickled plums); 20g toasted sesame seeds; Salt to taste (for blanching: 1% of the water weight)

About "Refreshing Shabu-Shabu Pork and Herb Salad"

In this video, Chef Yusuke Goto of the French restaurant "AMOUR" in Ebisu introduces a refreshing pork and herb salad designed to boost your appetite even in the hot summer. Thinly sliced pork loin is gently blanched shabu-shabu style and combined with an abundance of aromatic herbs like shiso, ginger, myoga, and cilantro. A Japanese-style sesame dressing with pickled plums (umeboshi) beautifully ties the pork and herbs together, making it an effective dish to combat summer fatigue. With simple steps, this recipe is easy to recreate at home.

Tips for Making "Refreshing Shabu-Shabu Pork and Herb Salad"

下準備
きゅうりはスライサーで薄くスライスすることで食感が均一になり、ドレッシングが絡みやすくなる。
下準備
オクラはヘタを取り斜め切り、みょうがは薄くスライス、しょうがと大葉は千切り、パクチーは一口大にカットしておく。野菜を切っている間にお湯を沸かしておくと時短になる。
火加減
きゅうりとオクラは1%の塩を加えた沸騰したお湯でわずか10秒ほど湯通しするだけでよい。湯通し後はバットに移して水気をしっかり切ること。
火加減
アメリカンポークのロースは事前にスライスをほぐしてから、沸騰した鍋の火を止めてゆっくりしゃぶしゃぶ風に火を通す。火を止めてから入れることで固くなりすぎず、しっとり仕上がる。
味付け
ドレッシングは米酢・醤油・砂糖・ごま油・炒りごまを合わせ、梅干しを手でちぎりながら加えることで、梅の風味が全体に均一に広がる。
仕上げ
火入れしたアメリカンポークを熱いうちにドレッシングに加えて混ぜることで、肉にドレッシングがしっかり染み込む。その後に野菜をすべて加えて全体をよく絡める。
食材選び
アメリカンポークはローススライスを使用。しゃぶしゃぶ用の薄切りが適しており、短時間で火が通り、さっぱりとした食感に仕上がる。

Ingredients for "Refreshing Shabu-Shabu Pork and Herb Salad"

14 items

* Tap ingredient names to find on Amazon

200gthinly sliced pork loin
1cucumber
4okra
2myoga (Japanese ginger buds)
1knob of ginger
10shiso leaves
80gcilantro
1tbsp rice vinegar
1tbsp soy sauce
1tbsp sugar
1tbsp sesame oil
2umeboshi (pickled plums)
20gtoasted sesame seeds
Saltto taste (for blanching: 1% of the water weight)

How to Make "Refreshing Shabu-Shabu Pork and Herb Salad"

01
[Prep the Vegetables] Thinly slice the cucumber using a mandoline or slicer. Trim the stems off the okra and slice them diagonally. Thinly slice the myoga. Julienne the ginger and shiso leaves. Cut the cilantro into bite-sized pieces. Bring a pot of water to a boil while prepping the vegetables.
02
[Make the Dressing] In a bowl, combine the rice vinegar, soy sauce, sugar, sesame oil, and toasted sesame seeds, and mix well. Remove the pits from the umeboshi, tear them into small pieces by hand, add them to the bowl, and mix everything thoroughly.
03
[Blanch the Vegetables] Add salt (1% of the water's weight) to the boiling water. Blanch the okra and cucumber separately for about 10 seconds each. Transfer them to a tray and drain the excess water thoroughly.
04
[Cook the Pork] Separate the thinly sliced pork loin beforehand so the pieces don't stick together. Turn off the heat of the boiling pot, and gently cook the pork shabu-shabu style by swishing it in the hot water. Once cooked through, remove the pork, transfer it directly into the bowl with the dressing from Step 2, and toss well to coat.
05
[Finish and Serve] To the bowl with the dressed pork, add the blanched and drained cucumber and okra, along with the sliced myoga, ginger, shiso, and cilantro. Toss everything together thoroughly to ensure it is well coated with the dressing, then transfer to a plate and serve.

Detailed Commentary on "Refreshing Shabu-Shabu Pork and Herb Salad"

* Content organized by topics from the video.

The Secret to Tender Shabu-Shabu Pork

To keep the thinly sliced pork tender and juicy, turn off the heat before adding the meat to the hot water. Gently cooking it in hot, non-boiling water prevents the meat from becoming tough.

Why Blanch the Cucumber and Okra?

Briefly blanching the cucumber and okra for 10 seconds enhances their vibrant green color and removes any raw bitterness while maintaining a crisp, refreshing texture.

Chef Goto's Refreshing Pork and Herb Salad for Hot Summer