Buta Shabu Udon Salad with Homemade Rich Goma Dressing

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🥢 What is Buta Shabu Udon Salad?（豚しゃぶサラダうどん）

Buta Shabu Udon Salad is a perfectly balanced meal that combines carbohydrates, protein, and fresh vegetables in one bowl. It is a quintessential Japanese summer dish, offering a refreshing flavor that is easy to enjoy even on the hottest days when your appetite might be low. You’ll often see it as a popular seasonal staple in Japanese convenience stores and supermarkets.

The “Shabu-Shabu” Connection

The name comes from the traditional Japanese hot pot dish, Shabu-Shabu, where thinly sliced meat is quickly swished in boiling dashi broth. For this salad version, the pork is briefly boiled to remove excess fat, then chilled and served atop cold udon noodles with a mountain of fresh vegetables.

Choosing the Right Pork

• Best Cuts: Japanese supermarkets sell pork specifically labeled for “Shabu-Shabu” year-round. If you can’t find it, thinly sliced pork loin (komagire) or top round (kiriotoshi) works well.
• What to Avoid: It is best to avoid pork belly. Once chilled, the high fat content in pork belly hardens, which can create an unpleasant, waxy texture in a cold salad.

Customizing Your Toppings

The beauty of this dish is its versatility. While lettuce and tomatoes are standard, feel free to add:

• Seasonal Veggies: Sliced okra, crunchy cucumber, or even corn.
• Variations: Some people love adding tuna and mayonnaise for extra richness.

The Perfect Dressing

While many people use store-bought sesame dressing mixed with Mentsuyu (a savory base of soy sauce, mirin, and dashi), those dressings can sometimes be a bit too sour. For a more authentic and deeply savory experience, making your own Gomadare using sesame paste (neri-goma) provides a rich, nutty finish that perfectly coats the cold noodles.

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📊 Estimated Nutrition Facts (Per Serving): Buta Shabu Udon Salad

• Calories: Approx. 480 kcal
• Protein: Approx. 16 g
• Fat: Approx. 18 g
• Carbohydrates: Approx. 62 g
• Sodium (Salt): Approx. 3.5 g

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💡 Nutritional Highlights

• Vitamin B1 Boost: Pork is rich in Vitamin B1, which helps your body convert the carbs from the udon into energy. It’s a perfect combo for recovering from fatigue!
• Healthy Fats: The Sesame Paste and Sesame Oil contain heart-healthy unsaturated fats (like oleic and linoleic acids).
• Sodium Note: Since this recipe uses both Mentsuyu and a Soy-based dressing, the sodium content is a bit high. If you are watching your salt intake, you can drizzle a bit less of the dressing.

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🥗 INGREDIENTS (1 Serving): Buta Shabu Udon Salad

【Main Ingredients】

• Frozen Udon: 1 pack (200g)
• Pork Slices: 40g (for Shabu-shabu)
• Mentsuyu: 20g (to season the noodles)

【Toppings】

• Lettuce: 20g
• Red Onion: 20g
• Cherry Tomatoes: 3 pieces 40g
• Canned Corn: 15g
• Herbs: 3 Shiso leaves, 1 Myoga (Japanese ginger)

【Sesame Dressing (Mix all)】

• Soy Sauce: 15g
• Mirin: 5g
• Sugar: 3g
• Sesame Oil: 3g
• Sesame Paste (Neri-goma): 10g
• Ground Sesame: 3g
• Black Vinegar: 10g
• Chili Bean Paste (Toban-djan): 2g

🥣 How to make Buta Shabu Udon Salad

1. 1. Prep the UdonMicrowave:
   • Place frozen udon in a heat-resistant container. Cover loosely with plastic wrap and microwave for 2–3 minutes.
   • Cool: Place the cooked udon in the refrigerator to chill.
2. Make the Goma Dare (Sesame Sauce)
   • Heat Base: Combine soy sauce, mirin, and sugar in a microwave-safe bowl. Heat for 30 seconds.
   • Mix: Add black vinegar, chili bean paste, sesame oil, sesame paste, and ground sesame seeds. Stir thoroughly.
     • 💡 Chef’s Notes:
       Add sesame paste after heating: Sesame paste (neri-goma) tends to separate easily when exposed to direct heat. Adding it to the pre-warmed base ensures a smooth, creamy texture.
       Keep the vinegar fresh: Heating vinegar can cause its refreshing acidity and aroma to evaporate. By mixing it in after the base is heated, you preserve its sharp, bright flavor.
   • Chill: Let the sauce cool in the refrigerator.
3. Prepare the Toppings
   • Red Onion: Thinly slice. Briefly soak in boiling water and remove immediately to remove the sharpness, then squeeze out the water. (Keep it raw if you prefer the spicy kick!)
   • Pork Shabu-shabu: Boil water and cook the pork until it changes color. Drain in a colander and let it cool naturally.Note: Avoiding cold water keeps the meat from getting tough!
   • Vegetables: * Wash and tear lettuce (drain well).
   • Halve the cherry tomatoes.Shred the shiso leaves and myoga.Drain the canned corn.
4. Assemble & Serve
   • Place the chilled udon on a plate.
   • Drizzle with Mentsuyu (noodle soup base) and toss lightly to flavor the noodles.
   • Top with the lettuce, pork, and all prepared vegetables/herbs.
   • Drizzle the chilled sesame sauce over everything and enjoy!

📖Related Link: Read the Japanese version of this article here! [手作り濃厚ごまダレの豚しゃぶサラダうどん]　　　

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