Nutty sesame pairs beautifully with savory beef in this refreshing summer salad. Inspired by the thinly sliced meat and vegetables served in shabu shabu, a Japanese style hot pot, this salad is a different way to enjoy the classic winter dish all year long!
Shabu-shabu is as fun to say as it is to eat! Hot pots are usually a family affair, served and cooked at the table. With thinly sliced ingredients, they quickly cook a boiling pot by dipping ingredients in for a few seconds, then enjoyed with a variety of sauces. My favorite, a nutty sesame sauce, is a must for classic shabu shabu, which is also great for cold dishes as well. The name of the dish comes from the “swish swish” sound the meat makes when dipped quickly in the pot to cook.
While hot pots are typically enjoyed in the winter, you can also enjoy the classic shabu shabu flavor chilled! Called reishabu, meaning cooled shabu, the meat sheds its fat in the boiling, making a very healthy, refreshing meat to pair with crisp vegetables. If you can’t get ahold of kombu, it’s fine to leave it out, I just like using it to get a little extra umami flavor! I serve it with carrots and radishes, but any type of classic salad veggie can be added in for extra flavor! Spinach, daikon, mushrooms, cucumbers, etc. Mix it up!
Recipe – Shabu Shabu Salad:
– Prep your vegetables. Cut the head of lettuce into small pieces. Slice the carrots, radishes, and onion. Place the onion and radish in a small bowl of cold water to reduce the harshness of the flavor. Set aside.
– Prepare your meat by slicing into thin strips.
– Place the kombu strip in a small pot filled with 4 cups of water. Place over high heat and bring to a boil. (The kombu will expand when cooked, so a little goes a long way!)
– When the water is boiling, add the sake and sliced beef to the pot. Cook until it’s just starting to boil again, then remove from heat.
– Scoop the beef out of the pot with a ladle or sieve. Drain for a few minutes to let cool.
– Drain the onion and radish from the water. Divide the vegetables evenly between 4 plates, then top with the beef. Serve with sesame dressing and enjoy!