Name: Plum Dashi Pork Shabu-Shabu with 2 Dipping Sauces
Cuisine: 和食
Ingredients: Pork slices for shabu-shabu, as much as you like; Japanese leeks (negi, white part), 2 stalks; Cabbage, 1/4 head; Aburaage (fried tofu pouches), 2 pieces; Enoki mushrooms, 1 bunch; Umeboshi (pickled plums), 2 pieces; Scallions, to taste (for garnish); Taka-no-tsume (dried red chili pepper), to taste; Bonito and kelp dashi (store-bought dashi powder is fine), 800g; Sake, 50g; Usukuchi (light) soy sauce, 1/2 to 1 tsp; Salt, 1/2 tsp to a pinch; [Sesame Sauce] Dashi, 4 tbsp; [Sesame Sauce] Soy sauce, 1 tbsp; [Sesame Sauce] Nerigoma (sesame paste), 3 tbsp; [Sesame Sauce] Chili oil, 1 tsp; [Sesame Sauce] Zha cai (Sichuan pickles), 1 tbsp; [Sesame Sauce] Japanese leek (negi), 20g; [Refreshing Sauce] Dashi, 4 tbsp; [Refreshing Sauce] Soy sauce, 1 tbsp; [Refreshing Sauce] Rice vinegar, 1 tbsp; [Refreshing Sauce] Sesame oil, 1 tsp; [Refreshing Sauce] Minced garlic, a pinch; [Refreshing Sauce] Onion, 1/4; [Refreshing Sauce] Myoga (Japanese ginger), 1 piece

About "Plum Dashi Pork Shabu-Shabu with 2 Dipping Sauces"

Michelin 1-star Japanese chef Akihiko Murata presents a refreshing pork shabu-shabu hot pot that is perfect even in the hot summer. This "dashi shabu" style features a bonito and kelp broth infused with pickled plums (umeboshi), where the acidity and umami beautifully complement the pork. By julienning all the ingredients, you can easily wrap the vegetables with the tender pork slices. It comes with two types of dipping sauces to keep your palate excited: a rich sesame sauce with Sichuan pickles (zha cai) and a refreshing sauce with myoga ginger and onion. Finishing the meal with somen noodles in the leftover broth is highly recommended.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Plum Dashi Pork Shabu-Shabu with 2 Dipping Sauces"

Prep
- Shred the cabbage against the grain, wash, and drain. Thinly slicing it allows it to cook quickly and makes it easy to wrap with the pork.
Prep
- Julienne the Japanese leeks, aburaage, and enoki mushrooms to the same long, thin shape so you can easily wrap the vegetables with the cooked pork.
Prep
- Do not discard the bottom part of the enoki mushrooms; tear it into small pieces and use it. It has a wonderful texture and flavor.
Broth
- Adding sake to the dashi broth helps reduce any gamey odor from the pork.
Broth
- Tearing umeboshi by hand into the broth is Chef Murata's key secret. The acidity refreshes the entire soup, boosting your appetite even in hot weather.
Seasoning
- Season with 1/2 to 1 tsp of light soy sauce and 1/2 tsp to a pinch of salt to maintain a light color and delicate saltiness.
Sauce
- The sesame sauce is accented by the crunchy texture of zha cai and the mild heat of chili oil, creating a deep, Chinese-style flavor.
Sauce
- The refreshing sauce features the crunch of onion and myoga with the tang of vinegar. Make it slightly concentrated and dilute with the hot dashi broth to your liking.
How to Eat
- Once the pork is cooked, scoop it up along with the julienned vegetables. Adding dried red chili pepper for a spicy kick is also recommended.
Finishing Touch
- Adding somen noodles to the remaining dashi broth is highly recommended as the perfect summer finish.

Ingredients for "Plum Dashi Pork Shabu-Shabu with 2 Dipping Sauces"

25 items

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Porkslices for shabu-shabu, as much as you like
Japaneseleeks (negi, white part), 2 stalks
Cabbage,1/4 head
Aburaage(fried tofu pouches), 2 pieces
Enokimushrooms, 1 bunch
Umeboshi(pickled plums), 2 pieces
Scallions,to taste (for garnish)
Taka-no-tsume(dried red chili pepper), to taste
Bonitoand kelp dashi (store-bought dashi powder is fine), 800g
Sake,50g
Usukuchi(light) soy sauce, 1/2 to 1 tsp
Salt,1/2 tsp to a pinch
[SesameSauce] Dashi, 4 tbsp
[SesameSauce] Soy sauce, 1 tbsp
[SesameSauce] Nerigoma (sesame paste), 3 tbsp
[SesameSauce] Chili oil, 1 tsp
[SesameSauce] Zha cai (Sichuan pickles), 1 tbsp
[SesameSauce] Japanese leek (negi), 20g
[RefreshingSauce] Dashi, 4 tbsp
[RefreshingSauce] Soy sauce, 1 tbsp
[RefreshingSauce] Rice vinegar, 1 tbsp
[RefreshingSauce] Sesame oil, 1 tsp
[RefreshingSauce] Minced garlic, a pinch
[RefreshingSauce] Onion, 1/4
[RefreshingSauce] Myoga (Japanese ginger), 1 piece

How to Make "Plum Dashi Pork Shabu-Shabu with 2 Dipping Sauces"

1
[Prep] Shred the cabbage against the grain, wash with water, and drain well.
2
[Prep] Julienne the Japanese leeks.
3
[Prep] Cut off the edges of the aburaage to open them up, then slice into thin strips.
4
[Prep] Cut the enoki mushrooms into three equal lengths, and tear the bottom parts into small pieces by hand instead of discarding them.
5
[Prep] Roughly chop the scallions into about 5 equal lengths.
6
[Sesame Sauce] Coarsely mince the zha cai and finely chop the Japanese leek. Combine the dashi, soy sauce, sesame paste, chili oil, zha cai, and leek in a bowl and mix well.
7
[Refreshing Sauce] Coarsely mince the onion and thinly slice the myoga. Combine the dashi, soy sauce, rice vinegar, sesame oil, minced garlic, onion, and myoga in a bowl and mix well.
8
Pour 800g of dashi broth and 50g of sake into a pot and bring to a heat.
9
Add 1/2 to 1 tsp of light soy sauce and 1/2 tsp to a pinch of salt to season the broth.
10
Once boiling, add the enoki mushrooms, aburaage, umeboshi (torn into pieces by hand), and dried red chili pepper (optional).
11
Swish the pork slices in the hot broth (shabu-shabu) until cooked through.
12
Scoop up the cooked pork along with the julienned vegetables from the pot and transfer to a serving bowl.
13
Garnish with scallions. Enjoy by dipping into the sesame sauce or refreshing sauce, diluting them with the hot dashi broth from the pot to your preferred strength.

Detailed Commentary on "Plum Dashi Pork Shabu-Shabu with 2 Dipping Sauces"

* Content organized by topics from the video.

Chef Murata's Summer Pork Shabu-Shabu

Starting with his signature greeting, 'Cooking is freedom!', Chef Akihiko Murata introduces a refreshing 'Healthy Pork Shabu-Shabu' designed specifically for the hot summer months. Even in the heat of summer, Chef Murata loves eating warm shabu-shabu rather than just cold pork salad. As a year-round hot pot lover, he shares his ultimate way of enjoying shabu-shabu, which he guarantees is the most delicious right now. Unlike typical shabu-shabu eaten with standard ponzu or sesame sauce, this 'dashi shabu' style fully utilizes the rich umami of the broth. It is packed with clever ideas that will make you want to eat endless amounts of meat and vegetables. Let's dive into this healthy, summer-perfect hot pot that showcases Chef Murata's unique culinary philosophy.

Colorful Vegetables and Two Special Sauces

The ingredients include pork (as much as you like), 2 stalks of Japanese leek, 1/4 head of cabbage, 2 pieces of aburaage, 1 bunch of enoki mushrooms, scallions, and dried red chili pepper to taste. For this 'dashi shabu' style, the base broth uses 800g of bonito and kelp dashi (store-bought dashi powder is also fine), which is the same dashi used in his restaurant. This is combined with 50g of sake, 1/2 to 1 tsp of light soy sauce, 1/2 tsp to a pinch of salt, and 2 pieces of umeboshi (pickled plums) as the key flavor enhancer. To keep the meal exciting, Chef Murata has created two special dipping sauces: a 'Sesame Sauce' and a 'Refreshing Sauce.' The sesame sauce features zha cai and chili oil, while the refreshing sauce combines onion and myoga, offering delightful variations in texture and aroma that build anticipation just by looking at the ingredients.

Prep Tips: Julienning Veggies to Wrap in Pork

The way you cut the ingredients is key to enjoying them perfectly with the meat. Shred 1/4 head of cabbage. While cabbage is uncommon in shabu-shabu, shredding it allows it to cook quickly and soften, wrapping beautifully around the pork. Cut the Japanese leeks into long, thin strips, and slice the aburaage into thin strips after cutting open the edges. Cut the enoki mushrooms into three equal lengths and tear them apart by hand. The bottom part of the enoki has a wonderful texture and flavor, so don't discard it—just tear it finely and use it. Roughly chop the scallions into about five equal lengths. By cutting all the ingredients into long, thin strips, you can easily wrap the vegetables with the cooked pork and enjoy them together in one bite.

Dashi Prep: The Magic of Sake and Umeboshi

Pour 800g of dashi broth into a pot, bring to a heat, and begin seasoning. First, add 50g of sake, which helps reduce any gamey odor from the pork. Next, season with 1/2 tsp to a pinch of salt and 1/2 to 1 tsp of light soy sauce to establish the base flavor, then add the julienned cabbage, Japanese leeks, aburaage, and enoki mushrooms to the pot. Now comes Chef Murata's signature touch: tear 2 pieces of umeboshi by hand and add them to the broth. The acidity of the pickled plums makes the entire broth incredibly refreshing, stimulating your appetite even on hot summer days so you can keep eating. Pork and umeboshi are a match made in heaven, with the plums acting as a wonderful supporting ingredient that adds a bright tang and depth to the soup.

Two Special Sauces: Sesame and Refreshing

While the pot is heating, prepare the two special dipping sauces. For the first sauce, the 'Sesame Sauce,' combine 4 tbsp of dashi, 1 tbsp of soy sauce, 3 tbsp of sesame paste, 1 tbsp of coarsely minced zha cai, 1 tsp of chili oil, and 20g of finely chopped Japanese leek in a bowl. The crunchy texture of the zha cai and the gentle heat of the chili oil act as great accents, creating a deep, Chinese-style flavor profile. For the second sauce, the 'Refreshing Sauce,' combine 4 tbsp of dashi, 1 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tsp of sesame oil, and a pinch of minced garlic, then mix in 1/4 of a coarsely minced onion and 1 finely sliced myoga. The crunch of the onion and myoga, combined with the acidity of the vinegar, makes this a wonderfully refreshing sauce perfect for summer.

Tasting & Variations: Three Ways to Enjoy

Once the pot comes to a boil, gently swish the pork in the broth. When cooked, scoop up the meat along with the julienned vegetables and transfer them to your bowl. Since the dipping sauces are concentrated, add a splash of the delicious hot dashi broth from the pot to dilute them to your liking. The refreshing sauce, with the crunch of onion and myoga combined with the acidity of the umeboshi, is incredibly light and keeps you coming back for more. The sesame sauce, enriched by the texture of zha cai and the savory dashi, offers a mild, rich flavor reminiscent of a Chinese-style soup. You can also enjoy the ingredients simply in the dashi broth itself, perhaps adding dried red chili pepper for a spicy kick. To finish, the absolute best way to end this meal is by adding somen noodles to the remaining broth—a highly satisfying dish perfect for late summer.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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