Best 4 Maggies Reishabu Chilled Pork Shabu Shabu Salad Recipes

MAGGIE'S REISHABU CHILLED PORK SHABU SHABU SALAD

Steps:

• Starting with the onions (and then soaking in ice water while working on the others), carefully cut and prepare the salad ingredients and mix together in a bowl.
• Bring a pot of water to a gentle boil and add the meat slices until cooked (it happens fast if they are thin) and then put them in a bowl of ice water and drain.
• In individual bowls, arrange the salad and place a few slices of cold boiled pork on top.
• Top with sesame dressing, sesame sauce or ponzu sauce made for shabu shabu, or try the delicious homemade sauce in this recipe (just mix the sauce ingredients together, and there you have it!).
• Serve with rice and miso soup as the main dish or with other dishes as a side.

CHILLED WAGYU SHABU SHABU, PANZANELLA SALAD AND BASIL PEARLS

Steps:

• For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste, season with salt and pepper. Keep cold until ready for use.
• Make this recipe twice. Keep one at 160 degrees and put ice into the other.
• 4 slices of Wagyu beef sliced 3/4 inch
• Gently dip a slice of beef into the warm broth until cooked, remove and place into the chilled broth until cooled.
• In a blender, combine water and calcium chloride, blend for 20 seconds, reserve in a bowl. In a sauce pot, combine sugar and water, bring to a boil, remove from heat and add basil. Puree for 1 minute until bright green then add sodium alginate. Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
• To plate, place panzanella salad in a bowl, top with chilled wagyu and basil caviar.

SAKE PORK SHABU SHABU

Steps:

• Pour sake and water into a large frying pan or wok and bring to boil. Once boiled, turn down heat and simmer. Cook pork slices 1 at a time. Remove each slice and cool in a strainer. Place cool pork slices on a plate and refrigerate while making dipping sauce. Serve with Miso Dipping Sauce and Soy Sauce Dipping Sauce.
• Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.
• Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.

REI-SHABU - COLD PORK SHABU SHABU

Steps:

• Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
• Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
• Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
• Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
• Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
• Serve with dipping sauce.