This recipe is translated from Cookpad Japan. See original: 
柔らか～い冷しゃぶお肉のゆで方
柔らか～い冷しゃぶお肉のゆで方 
How to Boil Tender Cold Shabu-Shabu Pork
ﾁｴﾝﾁｨｳ @cook_40039073
With a little effort, you can make incredibly tender cold shabu-shabu pork ♥
The story behind this recipe
I experimented with various methods to make cold shabu-shabu pork, which tends to become tough, more tender. So far, this method is the best!
Open in Cookpad AppCooking Instructions
- 1
Lay out each piece of pork neatly.
*Line a tray with paper towels to place the boiled pork on. - 2
For the pork, it's recommended to use shabu-shabu cuts (very thin slices) with less fat.
- 3
Bring the water to a boil in a pot. Once it reaches a rolling boil, turn off the heat and add 1 1/4 cups of water, sake, and salt. (The temperature should be around 160°F)
- 4
Add the pork to the pot from step 2. Depending on the size of the pot, boil about 3–5 slices at a time.
- 5
Once the pork is in the pot, turn the heat back on to very low (simmer).
- 6
Gently swish the pork around until it turns pink, then transfer it to the tray.
- 7
Once the first batch of pork is cooked, boil the next batch in the same way. (Cover the pork on the tray with plastic wrap to prevent it from drying out.)
- 8
For the second batch and beyond, keep the heat at a simmer. If the temperature drops too much and the pork isn't cooking through, increase the heat slightly to adjust.
- 9
If you notice any scum forming, skim it off as needed.
- 10
Once all the pork is cooked and has cooled slightly, refrigerate it for about an hour to finish.
- 11
(Note) If using fattier cuts like pork belly, it's better to prepare it shortly before eating and keep it at room temperature for tenderness.
- 12
Refrigerating tends to harden the fat, so...
- 13
June 1, 2015: This recipe made it to the top five topics ♡ Thank you, everyone!
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