Rei-Shabu - Cold Pork Shabu Shabu

Total Time
Prep 15 mins
Cook 10 mins

Another addition selected for the 2005 'Zaar World Tour. This is a remarkably easy one pot meal that takes less than 30 minute to prepare. Though the recipe calls for a combination of carrots and green beans, other vegetables such as mushrooms, asparagus, peppers or scallions would also work well.

Ingredients Nutrition


  1. Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
  2. Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
  3. Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
  4. Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
  5. Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
  6. Serve with dipping sauce.
Most Helpful

5 5

I made this this morning for our afternoon appetizer - Easy to make and delicious to eat. Lovely eye appeal. As suggested I left whole lettuce leaves, rolled in the pork & veggies, sauced it and Mmm. When I went to make it I discovered that I didn't have any mirin so I substituted tamari in the ginger dipping sauce - lovely. Thanks toni for a delicious, easy healthi appetizer. I forgot That I got my butcher to shave a porkchop for the meat, no fat and I shredded the carrots instead of doing them julliene