Easy Chilled Pork Shabu Salad with Okra and Umeboshi

Name: Easy Chilled Pork Shabu Salad with Okra and Umeboshi
Yield: Serves 4 servings
Ingredients: 9 –10 oz pork loin, thinly sliced for shabu-shabu (about 250–300 grams; trimmings are fine); 1 package (8–10 pieces) okra; 4 –5 umeboshi (pickled plums); 2 teaspoons ume paste (optional, adjust to taste); To taste bonito flakes; To taste white sesame seeds; 2 teaspoons sesame oil; 3 –4 tablespoons mentsuyu (noodle soup base, double strength); 1 bunch (about 3 oz/85 grams) mizuna greens

remini @cook_40199042

Easy summer dish! The classic combination of umeboshi (pickled plum) and okra is enhanced with the nutty aroma of sesame oil, making this chilled shabu-shabu salad light and refreshing.

Recipe background:
I created this dish as a refreshing meal for hot days! It’s quick to make and lets you enjoy both vegetables and meat at the same time, so I highly recommend it. It’s also great for using up leftover shabu-shabu pork.

You can use any greens you like instead of mizuna.

Easy summer dish! The classic combination of umeboshi (pickled plum) and okra is enhanced with the nutty aroma of sesame oil, making this chilled shabu-shabu salad light and refreshing.

You can use any greens you like instead of mizuna.

remini @cook_40199042

Easy summer dish! The classic combination of umeboshi (pickled plum) and okra is enhanced with the nutty aroma of sesame oil, making this chilled shabu-shabu salad light and refreshing.

You can use any greens you like instead of mizuna.

Easy summer dish! The classic combination of umeboshi (pickled plum) and okra is enhanced with the nutty aroma of sesame oil, making this chilled shabu-shabu salad light and refreshing.

You can use any greens you like instead of mizuna.

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Ingredients

Serves 4 servings

9–10 oz pork loin, thinly sliced for shabu-shabu (about 250–300 grams; trimmings are fine)
1 package(8–10 pieces) okra
4–5 umeboshi (pickled plums)
2 teaspoonsume paste (optional, adjust to taste)
To taste bonito flakes
To taste white sesame seeds
2 teaspoonssesame oil
3–4 tablespoons mentsuyu (noodle soup base, double strength)
1 bunch(about 3 oz/85 grams) mizuna greens

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Steps

1

Boil the okra in salted water, drain, and let cool. Once cooled, slice into 1/8–3/16 inch (4–5 mm) rounds. Remove the pits from the umeboshi and finely chop to make a paste.
2

Cut the pork loin slices in half and briefly boil. Transfer to ice water to cool. Once cooled, drain and chill in the refrigerator.
3

In a bowl, combine the sliced okra and sesame oil. Add the umeboshi paste and mix well.
4

Once combined, add bonito flakes and white sesame seeds. Gradually add mentsuyu to taste, and add more ume paste if desired.
5

Add the chilled pork loin to the bowl and mix to combine.
6

Wash the mizuna, cut into 1 1/4–1 1/2 inch (3–4 cm) lengths, and drain well. Arrange on a serving plate. Top with the pork and okra mixture to finish. Feel free to use your favorite vegetables!
7

Tip: Using a dashi soy sauce like 'Bimisun' (5x concentrate) makes it even tastier. If using, add gradually and adjust to taste.