Cold Shabu-shabu with Pork Belly and Cabbage（Japanese hot pot dish)
This is a cold shabu-shabu dish made with pork belly and vegetables boiled to accentuate their sweetness. Using KEWPIE Deep-Roasted Sesame Dressing as a sesame dipping sauce infuses this dish with an aroma of freshly ground sesame. We also recommend enhancing the flavor with the addition of grated ginger, rayu (chili oil), black pepper, and other condiments.
Product used in this recipe
Ingredients (2 servings)
| Pork belly (thinly sliced) | 10 slices | 200g | |
|---|---|---|---|
| Cabbage | 4 leaves | 240g | |
| Red pepper | 1/4 | 40g | |
| Grated ginger (in tube) | To taste | ||
| Rayu | To taste | ||
| Black pepper | Pinch | ||
| KEWPIE Deep-Roasted Sesame Dressing | To taste |
Cooking Time
10 minutes
Directions
1Cut pork belly into 5 cm lengths. Dice cabbage into 5 cm cubes. Cut red bell pepper in half lengthwise, then slice diagonally into thin strips.
2Parboil cabbage and red bell pepper in boiling water to soften, drain and let cool.
3Reduce water to simmer, lightly swish pork slice until color changes, and tap dry to cool slightly.
4Place pork on a serving dish, add vegetables, and drizzle dressing over top.
5Add toppings to desired taste.
Cooking Tip
Lightly cook the meat quickly in slightly simmering water (70–80°C/160–175°F) without boiling.