Name: Shaved Cucumber and Pork Shabu-Shabu with Mustard Vinegar Miso
Cuisine: 和食
Ingredients: 2 cucumbers (200g); 150g thinly sliced pork (pork komagire); 2 myoga (Japanese ginger); 1 tbsp ground toasted sesame seeds; 1 tbsp mirin; 1 tbsp sugar; 1 tbsp vinegar; 2 tbsp miso; About 1 tsp Japanese mustard paste (karashi); 1 tbsp sake (for boiling)

About "Shaved Cucumber and Pork Shabu-Shabu with Mustard Vinegar Miso"

This refreshing summer salad combines two fresh cucumbers, shaved into thin ribbons with a peeler, and tender pork shabu-shabu gently boiled over low heat. The dressing is made easily by microwaving mirin and sugar to cook off the alcohol, then mixing in vinegar, miso, and Japanese mustard. No salting is needed for the cucumbers—simply pat them dry and chill to preserve their crisp texture. Since cucumbers release water over time, it is best to toss everything right before serving. Adding Japanese ginger (myoga) and ground sesame seeds enhances the aroma and flavor for an even more delicious finish.

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Tips for Making "Shaved Cucumber and Pork Shabu-Shabu with Mustard Vinegar Miso"

Sauce Prep
- Microwave mirin and sugar at 600W for 30 seconds to dissolve the sugar and cook off the alcohol before mixing in the vinegar, miso, and mustard.
Cucumber Prep
- Shave cucumbers into thin ribbons with a peeler, pat dry thoroughly with paper towels, and chill in the fridge to keep them crisp and prevent sogginess.
Myoga Prep
- Trim and slice myoga thinly on the diagonal, and soak in water if you want to remove any harshness.
Heat Control
- Add sake to boiling water, reduce heat to low, and gently shabu-shabu the pork slices to keep them moist and tender.
Finishing
- Cut cucumber ribbons in half for easier eating, add them to the bowl with ground sesame seeds, and toss gently from the bottom to coat evenly.
Serving Tip
- To prevent the dish from getting watery, prep and chill the ingredients ahead of time, and toss them with the sauce right before serving.

Ingredients for "Shaved Cucumber and Pork Shabu-Shabu with Mustard Vinegar Miso"

10 items

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2cucumbers (200g)
150gthinly sliced pork (pork komagire)
2myoga (Japanese ginger)
1tbsp ground toasted sesame seeds
1tbsp mirin
1tbsp sugar
1tbsp vinegar
2tbsp miso
About1 tsp Japanese mustard paste (karashi)
1tbsp sake (for boiling)

How to Make "Shaved Cucumber and Pork Shabu-Shabu with Mustard Vinegar Miso"

1
In a microwave-safe bowl, combine 1 tbsp mirin and 1 tbsp sugar. Microwave at 600W for 30 seconds to cook off the alcohol and dissolve the sugar.
2
Add 1 tbsp vinegar, 2 tbsp miso, and about 1 tsp Japanese mustard paste to the bowl, then mix well to make the mustard vinegar miso sauce.
3
Trim the ends of 2 myoga bulbs, cut them in half lengthwise, and slice them thinly on the diagonal. Soak in water if you want to remove any harshness.
4
Cut off both ends of 2 cucumbers and scrape off the bumps using the back of a knife. Use a peeler to shave them into thin ribbons.
5
Place the shaved cucumbers between paper towels to thoroughly remove excess moisture, then chill in the refrigerator.
6
Bring 1 liter of water to a boil in a pot, add 1 tbsp sake, and reduce the heat to low.
7
Spread out 150g of thinly sliced pork, tearing it into bite-sized pieces as you add it to the pot. Gently stir to shabu-shabu the pork until no pink remains.
8
Immediately transfer the cooked pork to a strainer, drain well, and let it cool to room temperature.
9
Add the cooled pork and the well-drained myoga to the bowl with the sauce.
10
Cut the chilled cucumber ribbons in half, add them to the bowl, and add 1 tbsp ground toasted sesame seeds.
11
Toss everything gently from the bottom so the sauce coats evenly, transfer to a plate, and serve.

Detailed Commentary on "Shaved Cucumber and Pork Shabu-Shabu with Mustard Vinegar Miso"

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Pork Shabu-Shabu with Seasonal Cucumbers

Hello everyone, this is Katchan! Today, we're making 'Shaved Cucumber and Pork Shabu-Shabu' using plenty of seasonal cucumbers. This recipe is incredibly delicious—just boil and toss, and the combination of crisp cucumbers and tender pork is so good that two whole cucumbers will disappear in seconds. It has a refreshing taste perfect for hot weather, and you won't be able to stop eating. It's easy to make, so please try adding it to your daily menu. Recently, my household has been obsessed with pork shabu-shabu, and we've been enjoying it in various ways. Now, let's get cooking!

Easy Microwave Mustard Vinegar Miso Sauce

First, let's make the sauce, which is the key to this dish. In a microwave-safe bowl, add 1 tbsp mirin and 1 tbsp sugar, and microwave at 600W for about 30 seconds. This cooks off the alcohol and dissolves the sugar completely. Once heated, add 1 tbsp vinegar and 2 tbsp miso, and mix well until dissolved. Next, add about 1 tsp of Japanese mustard paste (karashi) for a nice kick. You can adjust the amount of mustard to your liking, or omit it entirely if you don't like spicy food. Mix everything thoroughly, and your special mustard vinegar miso sauce is ready. This sauce perfectly highlights the flavors of the cucumber and pork.

Easy Shaved Cucumbers with a Peeler

Next, let's prep the vegetables. Trim the ends of 2 myoga bulbs, cut them in half lengthwise, and slice them thinly on the diagonal. If you're concerned about any harshness, soak them in water. For the 2 cucumbers, cut off both ends and scrape off the bumps on the skin using the back of a knife. Now for the key step: use a peeler to shave them into thin ribbons. Placing them on a flat surface makes them easier to shave. Aim for a thickness where they bend easily without breaking. You can also use a mandoline slicer. Once shaved, place them between paper towels to absorb excess moisture, and chill them in the fridge. This extra step prevents the dish from becoming soggy.

How to Boil Pork to Keep It Tender

Bring 1 liter of water to a boil in a pot and add 1 tbsp sake. Reducing the heat to low to slightly lower the water temperature is a professional tip for keeping the meat tender. Today, I'm using 150g of budget-friendly thinly sliced pork (pork komagire), but pork loin or shoulder slices work great too. If the meat slices are overlapping, spread them out and tear them into bite-sized pieces as you drop them into the water. Gently stir to shabu-shabu the meat until no pink remains. Once cooked, immediately transfer to a strainer, drain, and let it cool. Boiling over low heat with sake ensures a moist and tender texture.

Tossing Everything for a Hearty Finish

Once the boiled pork has cooled down, add it to the bowl with the special sauce. Drain the soaked myoga thoroughly in a strainer and add it to the bowl as well. The chilled cucumber ribbons might be a bit too long to eat easily, so cut them in half with a knife before adding them. Finally, add a generous 1 tbsp of ground toasted sesame seeds to bring all the flavors together. The ground sesame adds a wonderful nutty aroma that elevates the dish's deliciousness. Gently toss everything from the bottom so the sauce coats all the ingredients evenly. Mound it high on a plate, and it's ready!

Crisp Textures and Savory Miso Harmony

Now, let's toast with an Energy Fine and dig in! With the first bite, the crisp texture of the cucumber and myoga spreads in your mouth, matching perfectly with the tender pork. The richness of the mustard vinegar miso and its subtle spicy kick tie everything together beautifully. Since we didn't salt-massage the cucumbers and instead just shaved them thin and patted them dry, their natural juiciness and crunch are fully preserved. However, they will release water over time, so I highly recommend tossing them with the sauce right before serving. You can prep and chill the ingredients ahead of time, then toss them at the last minute for a cool, refreshing summer meal. Give it a try!

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