Buta Shabu Udon Salad (Pork Salad With Sesame Dressing)
What kind of dish is Buta shabu salad Udon？
Buta Shabu Udon Salad is a well-balanced dish that allows you to eat carbohydrates, meat, and vegetables.
It’s a perfect menu for summer, as it has a refreshing flavor that you can easily eat even on days when you don’t have an appetite.
This cold udon is also popular as a side dish at convenience stores and supermarkets during the summer.
Buta Shabu Udon Salad is made by boiling thinly sliced pork in hot water for a short time to remove excess fat, and then topping it on udon noodles with plenty of vegetables.
There is a traditional Japanese hot pot dish called “shabu shabu.” Thinly sliced pork is boiled for a short time in dashi soup and then dipped in ponzu or sesame-flavored sauce.
“Buta Shabu Salad” is a dish based on shabu shabu.
Japanese supermarkets sell thinly sliced pork for “shabu shabu” all year round. If you can’t get it, you can use komagire or kiriotoshi.
However, keep in mind that pork belly is not suitable for this dish. After the meat cools, the fat will harden and you may feel uncomfortable eating it.
Use your favorite vegetables such as okra or cucumber. Some people like to top it with tuna and mayonnaise.
It is common to eat pork shabu-shabu salad with sesame dressing.
If you are putting it on udon noodles, it is a simple and good idea to mix sesame dressing with mensuyu. (Mensuyu is a commercially available noodle soup made by mixing soy sauce, mirin, and dashi stock.)
However, using dressing adds a bit of sourness. For that reason, I make my own sesame mensuyu using sesame paste.
NUTRITION FACTS of Buta Shabu Udon Salad (Pork Salad With Sesame Dressing)
TOTAL NUTRITON VALUE 624 kcal Protein 21.3 g Fat 26.0 g Carb 79.0 g Salt Equivalent 4.3 g
INGREDIENTS for Buta Shabu Udon Salad (Pork Salad With Sesame Dressing)
- Frozen Udon (200g)
- ☆Soy sauce (20g)
- ☆Mirin (20g)
- ☆Dashi stock (2g)
- ☆Water (20g)
- Sesame paste (30g)
- Red onion (20g)
- Shabu shabu Pork (40g)
- Lettuce (20g)
- Cherry tomatoes (3 pieces, 40g)
- 3 Shiso leaves
- Miouga (1 piece, 20g)
- Canned Corn (15g)
Buta Shabu Udon Salad (Pork Salad With Sesame Dressing) COOKING INSTRUCTIONS
- Place the frozen udon in a heat-resistant container, cover loosely with plastic wrap, and microwave for 2 to 3 minutes.
- Cool the udon in the refrigerator.
- Bring soy sauce, mirin, dashi granules, and water to a boil in a pot.
- Turn off the heat, add the sesame paste to the pot, and mix well to dissolve.
- Cool the goma dare (sesame sauce) in the refrigerator.
- Thinly slice the red onion, soak it in boiling water, remove it immediately, and squeeze out the water. (You can eat it raw if you don’t mind the spiciness.)
- Boil the thinly sliced pork for shabu-shabu in boiling water.
- Once the pork changes color, immediately drain it in a colander and cool it. (You can also cool it in cold water, but I don’t do this because the meat tends to get tough.)
- Wash the lettuce and tear it into bite-sized pieces. Be sure to drain the water thoroughly at this time.
- Cut the cherry tomatoes in half.
- Cut off the stems of the shiso leaves and shred them.
- Cut the myoga ginger in half lengthwise and then shred them.
- Drain the canned corn.
- Place all the ingredients on a plate, pour the sauce over, and it’s done.
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