Original: English

Pork Shabu-Shabu with Summer Veggies

Perfect for summer, this 'Pork Shabu-Shabu with Summer Vegetable Sauce' features a delightful harmony between warm pork and a refreshingly chilled, colorful summer vegetable sauce. Don't miss our pro tips for tender shabu-shabu. Enjoy this vibrant dish that's light and satisfying even when your appetite wanes during the summer.

📖Cooking Basics

dry（tantanmen）

Steps

Place 1 cucumber and 5 okra on a cutting board, sprinkle with a pinch of salt, and roll to rub with salt. Rinse the cucumber lightly; the okra can retain the salt.
🕒 01:25
Cut out the core from 1 tomato with a knife.
🕒 02:24
Cut 1 corn on the cob in half to fit into a pot.
🕒 02:45
Add the tomato to boiling water. Once the skin starts to split slightly, immediately remove and plunge into ice water to cool. [Pro Tip!] Remove quickly before the skin splits too much and causes it to fall apart.
🕒 02:58
Blanch the okra in the same boiling water for about 30 seconds, stirring constantly to ensure even cooking and prevent them from floating.
🕒 03:32
Plunge the blanched okra into ice water to stop the cooking and preserve their color. [Pro Tip!] Overcooking will ruin the texture, so aim for around 30 seconds. Cooling green vegetables in ice water makes their color more vibrant.
🕒 04:03
Blanch the corn in the same boiling water for about 1 minute.
🕒 04:15
Drain the blanched corn in a colander and let it cool (do not plunge into ice water). [Pro Tip!] Plunging corn into ice water makes it watery. Let it cool naturally in a colander for a more 'fluffy' texture.
🕒 04:33
Pat the chilled okra dry with paper towels, then trim off the tough ends and the base of the calyx.
🕒 05:06
Peel the blanched tomato and dice it into approximately 5mm cubes.
🕒 05:16
Trim the ends of the cucumber, cut it in half lengthwise, scoop out the watery core, and dice into approximately 5mm cubes. [Pro Tip!] Removing the seeds prevents sogginess and results in a more concentrated, delicious flavor. The removed seeds can be made into a sorbet with lemon juice and honey.
🕒 06:56
Finely chop 1 myoga ginger.
🕒 08:00
Cut the kernels off the cooled corn on the cob with a knife. [Pro Tip!] Don't discard the cob; it can be used to make broth.
🕒 08:50
Finely mince 8 sweet pickled shallots.
🕒 09:48
Combine the diced tomato, okra, cucumber, myoga ginger, corn, and pickled shallots in a bowl.
🕒 10:16
Add [A] 2 tbsp Vegetable Oil, [A] 2 tbsp Vinegar, [A] 1 tbsp Light Soy Sauce, [A] 1 tbsp Honey, and [A] a pinch of Ichimi Togarashi (Chili Powder). Mix well. Chill the sauce in the refrigerator until ready to serve. [Pro Tip!] Light soy sauce helps maintain the vibrant colors of the ingredients. The sweet and sour taste and texture of the pickled shallots enhance the sauce's flavor.
🕒 10:18
If the 300g pork belly for shabu-shabu is long, cut it in half to make it easier to handle.
🕒 11:13
Turn off the heat of the boiling water used for the vegetables. Add all the cut pork and shabu-shabu. [Pro Tip!] Shabu-shabu in boiling water that has cooled slightly to about 80°C will result in tender pork without it becoming dry.
🕒 11:29
Remove the cooked pork to a colander, drain, and let it cool (do not plunge into ice water). [Pro Tip!] Plunging into ice water will solidify the delicious pork fat that has melted out. Let it cool naturally in a colander for a 'fluffy' texture. It's best enjoyed slightly warm.
🕒 12:54
While still steaming hot, sprinkle lightly with a pinch of salt. [Pro Tip!] Lightly seasoning the pork beforehand enhances its integration with the sauce, making it even more delicious.
🕒 13:36
Arrange the warm pork on a plate and generously ladle the chilled summer vegetable sauce over it.
🕒 14:21