Chilled Pork and Eggplant Shabu-Shabu with Garlic Daikon Ponzu

Name: Chilled Pork and Eggplant Shabu-Shabu with Garlic Daikon Ponzu
Yield: Serves 1–2 servings
Ingredients: 1 eggplant; 2.8 oz (80 grams) thinly sliced pork (for shabu-shabu); Grated daikon radish, as much as you like; Lettuce, cucumber, or other fresh vegetables, as desired; 3 tablespoons ponzu sauce; 1/4-1/2 teaspoon grated garlic; 1/2 teaspoon grated ginger; 1/4 teaspoon toasted sesame oil; 2 cups water (about 480 ml); 1-2 tablespoons sake

komomoもも @cook_40038460

Enjoy a refreshing dish with grated daikon and ponzu, enhanced with a hint of garlic to boost your appetite. This chilled shabu-shabu is perfect for hot summer days!
Recipe background: When the weather suddenly turned hot and my appetite dropped, I made this light yet energizing chilled shabu-shabu with a garlic kick. It's a big hit with my husband and son!

komomoもも @cook_40038460

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Ingredients

Serves 1–2 servings

1eggplant
2.8 oz (80 grams)thinly sliced pork (for shabu-shabu)
Grated daikon radish, as much as you like
Lettuce, cucumber, or other fresh vegetables, as desired
3 tablespoonsponzu sauce
1/4-1/2 teaspoongrated garlic
1/2 teaspoongrated ginger
1/4 teaspoontoasted sesame oil
2 cupswater (about 480 ml)
1-2 tablespoonssake

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Steps

1

Remove the stem from the eggplant. Poke it about 10 times with a toothpick or bamboo skewer, then wrap it in plastic wrap. Microwave (600W) for 1 1/2 to 2 minutes.
2

Once the eggplant is soft, remove the plastic wrap and let it cool.
3

Pour 2 cups water (adjust as needed for the amount of pork) into a pot and bring to a boil. Add the sake. Cook the pork slices in the boiling water.
4

As soon as the pork is cooked through, remove it and spread it out on a strainer or paper towels to drain and cool. (No need to chill in cold water.)
5

Mix together the ponzu, grated garlic, grated ginger, and sesame oil to make the sauce for the chilled shabu-shabu. Grate the daikon and cut the lettuce, cucumber, or other vegetables as desired.
6

Once the eggplant has cooled, tear it into strips by hand and soak it in the sauce from step 5 for 1–2 minutes.
7

To serve, layer the fresh vegetables, then the marinated eggplant, then the pork, and finally the grated daikon. Pour the remaining sauce over the top as desired.