Pork Shabu Shabu in a Bowl is a delightful twist on the classic Japanese shabu shabu hotpot. It’s a simplified version that cooks everything on the stovetop and serves it in a bowl, eliminating the need for special equipment such as a portable stove and clay pots.
This dish features thinly sliced pork, a variety of vegetables, and is served with a citrus-based dashi ponzu dipping sauce. It’s not only delicious but also incredibly healthy, loaded with essential vitamins and minerals.
How to make Pork Shabu Shabu in a Bowl?
- Begin by preparing the sauce. Combine sweetener, ponzu, yuzu or lemon juice, grated garlic, ginger, and chopped green onions in a bowl.
- In a stovetop pot, add water, Japanese sake, and sliced ginger, then bring it to a boil. Add your choice of vegetables and cook until they become tender.
- Introduce thinly sliced pork and cook for 4-7 minutes until it’s done.
- Transfer the contents from the pot, leaving the soup behind, and serve with the prepared dipping sauce.
What ingredients do I need to make pork shabu shabu?
- Pork – thinly sliced pork butt/shoulder or pork belly. Can be found in most Japanese or Asian supermarkets. You can also substitute with thinly sliced beef, chicken or seafood.
- Napa Cabbage – Chinese cabbage, found at Asian grocery stores.
- Baby Bok Choy – Chinese cabbage with a leafy tip and broad stem, found at Asian grocery stores.
- Ginger – freshly grated ginger.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.
- Sweetener – use your preferred sweetener.
- Ponzu – citrus-flavored soy sauce that comes in a bottle. Mizkan brand is preferred, which can be purchased at most Asian supermarkets.
- Green Onion – freshly chopped green onion scallions.
- Yuzu – concentrated juices from Yuzu fruit, found in Asian grocery stores. Can also substitute with lemon juice.
Ingredient Add Ins for Shabu Shabu
- Shiitake Mushrooms
- Enoki Mushrooms
- Udon Noodles
- Shiratake Noodles
Is shabu shabu healthy?
Shabu shabu is indeed a healthy option. It’s low in carbs and calories. This dish is rich in vegetables, providing ample vitamins and minerals, making it an excellent choice for a nutritious dinner. It’s a light yet nutrient-packed meal.
How to store leftovers?
To store leftovers, keep the Shabu Shabu and dipping sauce in separate airtight containers. The Shabu Shabu will last 5-7 days in the fridge, while the Ponzu dipping sauce will be good for 10-14 days.
Looking for other Japanese recipes?
- Japanese Beef Skewers Kushiyaki
- Traditional Japanese Miso Soup
- Japanese Curry
- Japanese Hamburger Steak
- Japanese Beef Bowl Gyudon
Pork Shabu Shabu in a Bowl
- Gather all the ingredients.
- In a small mixing bowl, combine sweetener, Ponzu and optional Yuzu or lemon juice. Note - depending on the brand of ponzu, you may need to use less sweetener.
- Finely chop green onions and transfer to the small mixing bowl.
- Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Give sauce a nice mix and set aside.
- Take 1/2 inch of unpeeled ginger and finely slice. Add into a large stove top pot along with water, Japanese Sake, salt. Bring the pot to a soft boil.
- Wash Chinese napa cabbage and bok choy and cut into ~2-inch sections as pictured below. Add in vegetables followed by thinly sliced pork. Cook for 4-7 minutes until vegetables and pork are done to liking and transfer to serving bowl served with dipping sauce.
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