RecipeRei Shabu

Cold Meat Shabu Shabu


300-400 g sliced pork (if available, pork for shabu shabu)

2 cucumbers

200 g daikon (white radish)

80 g piece of carrot

1 tomato

grated daikon to taste

chili pepper to taste

30 ml sake

Dressing (ponzu sauce): 100ml soy sauce

100ml citrus juice (lemon, yuzu, sudachi, daidai, etc.)


1Julienne the cucumbers, daikon, and carrot into strips 5 cm long. Cut the tomato into 8 vertical wedges. *Other vegetables, such as onions, lettuce, and broccoli, can also be used. *To cut a tomato cleanly and easily, a sharp knife is necessary.



4Katsura-muki: The usual method of cutting cylindrical vegetables such as daikon and carrots is julienne in which the vegetables are cut into 5-cm long pieces, the sides squared, and then each section cut into julienne strips of 1-2 mm wide ‘matchsticks.’ However, the traditional method to prepare Japanese cuisine called katsura-muki, is different. After peeling a 5-cm long piece of daikon, a layer as thinly as possible is peeled o in one continuous sheet by holding the knife in one hand and turning the vegetable in the other. Then, the peeled o sheet is cut into 1-2 mm strips. For katsura-muki, a sharp knife and a lot of practice are essential.



7Cut the pork into bite-sized pieces.

8Boil the water in a pan, add the sake and turn the heat down to medium. Put each piece of pork in the water one by one.

9when the piece becomes pink, remove it, submerge it in cold water to cool and then place in a colander to drain.

10*It is better to cool the meat immediately in the cold water. If available, put ice cubes in the water. *If the pork is cooled in the water too long, it will become hard so it is best to drain it after only 10-15 seconds.

11Ponzu dressing: Cut the daidai in half and squeeze out the juice. Mix with soy sauce to make ponzu.


13Place the pork and vegetables on a plate and serve with ponzu dressing, the grated daikon, and chili pepper to taste.


For the dressing, ponzu can be replaced by a sesame sauce or other dressing to your taste that is available on the market.

There are many ways to make ponzu, such as with a dashi (dried bonito shavings) soup and mirin (sweet sake). Why not find your favorite taste by trying a variety of ingredients?
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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