Pork Shabu with Japanese Yam and Okra Salad
Tender pork shabu is tossed with crunchy Japanese yam, silky okra, and fragrant myoga in a refreshing ponzu dressing. It's a light yet satisfying dish that's perfect as an appetizer, side dish, or a healthy meal with drinks.
What to drink with it
Looking for a refreshing Japanese side dish that's packed with texture? This Pork Shabu with Japanese Yam and Okra Salad combines juicy pork with crisp Japanese yam, tender okra, and aromatic myoga for a dish that's light, healthy, and incredibly satisfying.
The savory richness of salted kelp, fragrant sesame oil, and bright ponzu dressing brings everything together beautifully. Make it ahead and chill before serving for an even more refreshing flavor that's perfect on warm days.
What you'll need
- 200 to 250 g thinly sliced pork or pork for shabu shabu
- 2 tbsp cooking sake
- 150 g Japanese yam
- 6 okra
- 2 myoga ginger buds
- <Seasonings>
- 10 g salted kelp strips
- 1 tbsp ponzu sauce
- 1 tbsp sesame oil
- 1 tsp shiro dashi
- White sesame seeds, to taste
- 1 cm garlic paste
How to make it
Bring a pot of water to a boil and add 2 tablespoons of cooking sake. Add 200 to 250 g of thinly sliced pork, turn off the heat, and let it sit for about 3 minutes. Once cooked through, transfer the pork to an ice bath, then drain well.
Dice 150 g of Japanese yam. Rub 6 okra with salt, rinse off the fuzz, wrap them in plastic wrap, and microwave at 600W for 40 seconds. Slice into thin rounds. Julienne 2 myoga ginger buds.
In a large bowl, combine the Japanese yam, okra, myoga, cooked pork, 10 g salted kelp strips, 1 tablespoon each of ponzu sauce and sesame oil, 1 teaspoon shiro dashi, white sesame seeds to taste, and about 1 cm of garlic paste. Toss well, chill in the refrigerator for about 30 minutes, then serve.
Tips
- Chilling the salad for about 30 minutes allows the flavors to meld together and makes it even more refreshing.
- For extra tender pork, avoid boiling it vigorously. Turn off the heat before adding the pork and let the residual heat gently cook it.
- Top with sliced green onions, shiso leaves, or a soft boiled egg for extra flavor and texture.
What to drink with it
