Shabu Shabu Pork and Ramen Noodle Salad
Shabu Shabu Pork and Ramen Noodle Salad

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, shabu shabu pork and ramen noodle salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Shabu Shabu Pork and Ramen Noodle Salad is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Shabu Shabu Pork and Ramen Noodle Salad is something that I’ve loved my entire life. They are nice and they look fantastic.

A mound of chilled Pork Shabu-shabu on plenty of lettuce leaves is quite a healthy salad. The sesame soy dressing is perfect for Prok Shabu-shabu Today's dish, Pork Shabu-shabu Salad, is exactly what they need. It's simple and fast to cook, light on your stomach, and cold. Shabu Shabu is typically considered a winter dish because it involves cooking paper thin slices of meat and vegetables in dashi at.

To begin with this recipe, we have to first prepare a few ingredients. You can have shabu shabu pork and ramen noodle salad using 21 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Shabu Shabu Pork and Ramen Noodle Salad:
  1. Make ready 2 to 3 hanks Thick crinkled ramen noodles (fresh)
  2. Prepare 150 to 200 grams Thinly sliced pork (it doesn't have to be shabu shabu pork)
  3. Get 1 instead of meat ■If using seafood
  4. Get 1 bag Frozen mixed seafood
  5. Make ready 5 to 6 leaves Lettuce
  6. Prepare 1 Onion
  7. Get 1 bag Bean sprouts
  8. Make ready 1 tbsp Toasted white sesame seeds
  9. Prepare 1 tbsp Sake for the shabu shabu
  10. Make ready 1 tsp each Salt and vinegar for the bean sprouts
  11. Make ready 1 as much (to taste) ＊Dressing or sauce of your choice
  12. Make ready 1 as much (to taste) ＊I recommend sesame dressing
  13. Prepare 1 as much (to taste) ＊Mentsuyu or ponzu are good too
  14. Prepare 1 as much (to taste) ＊Chinese or Japanese style dressing is good too
  15. Prepare 1 : 2 or 3 ratio of mentsuyu to mayonnaise ＊You can also mix mayonnaise into mentsuyu
  16. Get (to taste) ….additions
  17. Make ready 1 Boiled or scrambled egg
  18. Get 1/4 to 1/2 each Red and yellow peppers
  19. Take 1 pack Daikon radish sprouts
  20. Prepare 1 Tomato
  21. Get 1 ★ etc.

Shabu-shabu, well-known Japanese nabe hot pot, is a dish that can be shared with friends and family. It is traditionally made in a shareable pot placed on the center of a table and is enjoyed in both homes and at restaurants. Shabu-shabu contains ingredients like thinly-sliced wagyu beef, pork, tofu. They do have a small happy hour menu with edammes (which they make to Pork was tender, broth flavor was rich but not heavy, fresh made noodles cooked perfectly, veggies were a plus!

Instructions to make Shabu Shabu Pork and Ramen Noodle Salad:
  1. Bring water to a boil in a pot, add sake and wave the pork slices inside the pot ("shabu-shabu" it) to cook. Put the cooked slices in a colander and leave to cool. If you cool in cold water, they will become tough, so leave them to cool at room temperature.
  2. You can use thinly sliced chopped pork or pork loin instead of shabu-shabu pork. Just cook the same way in hot water with sake, for a bit longer than shabu-shabu pork.
  3. ★ In addition to the sake, if you also add a few slices of ginger to the hot water, it'll help eliminate the gaminess of the meat, so I recommend it.
  4. If you are using seafood instead, boil it quickly in hot water with sake, drain and allow to cool. Don't put the seafood in cold water or you'll lose all the flavor.
  5. Take the thin roots off the bean sprouts before cooking, even if it's a bother. Leave to soak a while in cold water to crisp.
  6. Bring fresh water to a boil in a pan and add salt and vinegar, they will help counteract the particular odor of the bean sprouts. Add the bean sprouts and push them around the pot with chopsticks. When the water comes to a boil again, drain into a colander. Leave to cool.
  7. Cut the onion very thinly using a vegetable slicer or mandoline. Sprinkle salt, rub in with your hands, and rinse in water. Soak in a bowl of cold water. If you rub the raw onion with salt, it won't be smelly at all.
  8. Tear lettuce leaves with your hands into bite sized pieces, and wash under running water while squeezing with your hands to break up the fibers and make them easy to eat. Soak the leaves in cold water for a while, then drain into a colander.
  9. Add other vegetables of your choice. Take the stem end off the tomato and cut into wedges. Cut the cucumber into half and finely julienne.
  10. ＊Cook the boiled egg ＊: Put 1 teaspoon of vinegar into a pan with water and the egg. Heat over high heat and bring to a boil, then cook for 10 minutes. Cool the egg in cold water, crack the shell and peel the egg under running water.
  11. Cut the egg into wedges or into 2-4 slices. You can alternatively scramble the egg and leave it to cool.
  12. Grill the red and yellow peppers until charred, cool in ice water and peel off the skins in water. Slice thinly lengthwise.
  13. Cut the roots off the radish sprouts, wash and drain. If using green onions, slice thinly.
  14. ＊＊If you make everything up to this point in advance and chill in the refrigerator, you can have a nice cold salad. ＊＊
  15. Put the meat in a plastic bag or in a bowl covered with plastic film to prevent drying out.
  16. Layer half or a quarter of the vegetables in a plate or deep container. If you layer meat or seafood here too, the salad is fun to eat until the end.
  17. If you are serving the salad in one big serving container, put in 1/4 of the noodles and ingredients in alternate layers, and finish with a layer of vegetables on top. This ensures that all the ingredients will be evenly distributed.
  18. Boil the noodles following package instructions. Rinse well under running water in a colander to remove starchiness, rubbing gently with your hands. Transfer the noodles back and forth between a colander (or sieve) and a bowl.
  19. Wash the noodles very well, changing the water frequently. There's a point where the noodles firm up. When you reach that point, drain into a colander or sieve.
  20. If you can't eat the noodles right away, toss with a little vegetable oil to make the texture last longer. But do try to cook the noodles just before you plan to eat them for the fresh texture!
  21. Put the noodles in a container with the other ingredients, and layer more vegetables and meat on top. Serve the tomato and egg wedges on the sides. You can mix the radish sprouts into the bean sprouts if you prefer.
  22. I recommend using sesame dressing for this salad. You can alternative use mentsuyu sauce, commercial Chinese or Japanese flavored dressing, mentsuyu mixed with mayonnaise - all delicious! Sprinkle sesame seeds to finish.

Shabu-shabu contains ingredients like thinly-sliced wagyu beef, pork, tofu. They do have a small happy hour menu with edammes (which they make to Pork was tender, broth flavor was rich but not heavy, fresh made noodles cooked perfectly, veggies were a plus! My group also had the meat shabu and a cold ramen. Pork shabu salad recipe and egg drop soup. If you enjoy eating Shabu Shabu or like Ponzu flavor, I'm sure you'll like this salad.

So that’s going to wrap this up for this exceptional food shabu shabu pork and ramen noodle salad recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!