“Shabu, shabu” means the sound of swish, swish in Japanese and it is a sound of thinly sliced meat cooked in a hot pot. Shabu-shabu is usually served warm with a dipping sauce, but we are turning this in to salad served with our favorite (and easy to make) creamy sesame dressing, goma-da-re.
Ingredients: for four
Thinly sliced beef or pork 1lb
Water 3 cups
Green salad 4 cups
Sesame Dressing (goma-da-re):
White roasted sesame seeds* 1 tablespoon + 1 teaspoon (for garnish)
White miso 1 tablespoon
Tahini 1 tablespoon
Water 1-2 tablespoons
Wash and dry green salad leaves and place them on a serving plate.
To make the sesame dressing, place a tablespoon of roasted sesame seeds in to a sesame grinder (or mortar and pestle) and grind it.
Add white miso and tahini to the grinder and mix it well (If the grinder or mortar is too small to host all of the ingredients, grind sesame in the grinder first and use a bigger bowl to mix with other ingredients).
Add a tablespoon of water to make a creamy consistency. Add an additional tablespoon of water if needed.
Heat a frying pan with 3 cups of water and bring it to boil. Add 4-5 slices of meat at a time and cook it for 20 to 30 seconds on both side (until they are cooked thoroughly). Rest the meat on a plate and repeat this process for the rest of the meat slices.
Place cooked meat on a plate of salad and drizzle with creamy sesame sauce. Garnish with a tea spoon of sesame seeds. A bowl of white rice accompanies this dish well.
*For sesame seeds, I recommend using toasted plump kind. Japanese, Korean, and Middle Eastern brands carry an ideal sesame seeds for this dish.