With the warmer weather upon us, my family has been eating this Shabu Shabu Salad (豚しゃぶサラダ) on rotation, if not every day. Yes, the salad emulates the concept from the Japanese hot pot – Shabu Shabu. There are plenty of veggies and sliced meat, but the simmering broth has been switched over to a refreshing dressing. From a winter meal, it’s now transformed into a fresh salad! I love that it requires minimal effort and so satisfying without feeling too full. A delicious salad you can enjoy as a side or as a light lunch or dinner.
Why You’ll Love Shabu Shabu Salad
So easy to put together; even my kids can make it! Light, refreshing, flavorful, and fulfilling. Versatile – you can change up the salad component to different lettuce, shredded cabbage, or bean sprouts. Easy to volumize and serves a crowd. Simple ingredients… read next!
7 Pantry-Friendly Ingredients to Make Delicious Dressing
You should already have all the pantry-friendly ingredients to make the dressing, especially if you make Japanese or Asian food often.
Soy sauce Sesame oil Rice vinegar Sugar Ginger Sesame seeds Freshly ground black pepper
Make It Gluten-Free
In this recipe, I used Kikkoman Gluten-Free Tamari Soy Sauce to make the salad gluten-free so everyone can enjoy the same dish! It is a premium tamari soy sauce with the same rich, savory taste that the regular Kikkoman Soy Sauce offers. It is traditionally brewed from four simple ingredients—water, soybeans, salt, and sugar, and it is Non-GMO Project Verified and is certified gluten-free by the Gluten Intolerance Group (GIG). I also used Kikkoman Sesame Oil. , which is made from 100% pure toasted sesame seeds. It adds an extra burst of nutty flavor to dressings, marinades, stir-fries, and soups.
5 Tips to Make Tender Shabu Shabu Meat
The main component of the salad is the pork slices, and it can be a challenge to cook the meat. To achieve tender-moist perfection (no tough meat), here’s what you can do:
Use thinly sliced pork loin – Get pre-sliced meat from a Japanese/Korean/Chinese grocery store. Can’t find any? Prepare your own sliced pork loin by following my tutorial How to Thinly Slice Meat. All you need is a sharp knife! Add sake – Sake helps to tenderize the meat. Add salt – Salt locks in all the umami flavors in the meat. Cook the meat in simmering water – Once boiling, reduce the heat to maintain a simmer, where you only see small bubbles (185 ºF or 85 ºC). Let cool to room temperature first, then chill in the refrigerator – Never soak the meat in the iced water.
Toss Together or Pile Up
Personally, I like to toss all the ingredients together and serve (see the picture above). However, when you hear Shabu Shabu Salad, it’s typically constructed by piles of greens at the bottom, followed by the meat, and dressing on top. It’s up to you how you’d like to present it, but I recommend tossing the salad together if you serve at the big party (otherwise there will be no meat left!). For a small group dining at the table or individual plate, you can serve in a traditional serving style.
Itadakimasu!
This Shabu Shabu Salad is the perfect thing to make in bulk and eat throughout the week. Pack the dressing in a separate container and you’re good to go. Enjoy the salad days!
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