Steps

1. Finely chop 1/8 onion.
   🕒 01:20
2. Place the chopped onion in a heatproof container.
   🕒 01:46
3. Mix 2 tsp sesame oil with the chopped onion in the container.
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4. Cover with plastic wrap and microwave. [The Key Tip!] Lightly microwaving brings out a rich, aromatic flavor similar to stir-frying, enhances the onion's sweetness, and maintains a crisp texture.
   🕒 02:15
5. Add 4 tbsp store-bought ponzu and 1 tsp sugar to the microwaved onion and mix. [The Key Tip!] Taste the ponzu and adjust by adding more sugar if it lacks sweetness or richness, or add vinegar or citrus if you want more acidity.
   🕒 03:05
6. Let the prepared sauce cool down.
   🕒 03:49
7. Bring water to a boil in a pot, and add 1 tbsp cooking sake (rice wine) and a pinch of salt.
   🕒 03:56
8. Reduce the heat to a gentle simmer, where the water surface is just slightly rippling. Quickly shabu-shabu 200g pork for shabu-shabu until it changes color, then remove. [The Key Tip!] Simmering in gently heated water instead of boiling prevents the meat from becoming tough.
   🕒 04:10
9. Lightly toss the drained pork with sesame oil (to taste). [The Key Tip!] Coating the meat with oil and letting it cool at room temperature prevents it from becoming too tough or dry.
   🕒 04:56
10. Shabu-shabu the remaining pork in the same way, toss with oil, and let cool.
    🕒 05:39
11. Tear 2-3 lettuce leaves into bite-sized pieces.
    🕒 06:02
12. Line a dish with the torn lettuce and gently arrange the moist pork on top.
    🕒 06:19
13. Generously drizzle with the cooled special onion ponzu dressing.
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14. Garnish with chili oil with garlic, if desired.
    🕒 06:51