Shabu Shabu Salad (冷シャブサラダ）

This is typical Japanese dish in summer. Very thin sliced boiled pork-that is called "Shabu Shabu "meat. Usually, they are served "Shabu Shabu" hot pot in winter. For summer, we like to taste it as salad.

When boil shabu shabu, the temperature should be 70-80℃. Do not Boil when you cook shabushabu. Otherwise, the meat is going to be hard. When the meat cook, transfer to cold water with ice cubes in a bowl to cool. Drain them from water.

Any vegetables would be fine to eat them together. I chose boiled cabbage, tomatoes, some Japanese herbs.

I would like to eat Shabu-shabu Salad with grated daikon radish. This time I added red radish and Shiso(japanese herb) in it. Pour Ponzu. The taste will depend on how much genuine and beautiful the Ponzu is. As I always say, this ponzu is the perfect for this salad.