This Shabu Shabu Cold Noodle Salad is a great combination of fresh Spring vegetables, Shabu Shabu pork, and cold udon noodle with delicious Japanese goma (sesame seeds) dressing that many Japanese people love.
What is it?
Udon is Japanese wheat noodle which has a dense chewy texture. It is used for hot and cold noodle soup, one pot dishes, such as Nabe and Sukiyaki, and also for stir fry. They are sold fresh, frozen, and dry.
Where to buy?
You can purchase udon from any shops in Japan. However, outside Japan it is less common. Nowadays, you can find dry udon noodle from many local super markets and frozen udon from many asian grocery stores. You may also find fresh one from Japanese grocery stores. I have not found any fresh udon noodle in Brisbane so I am thinking of making my own freshly homemade udon noodle from scratch.
Udon does not have a strong flavour, actually it is very blunt, and that’s why it goes with well with many other flavours. This time I used Shabu Shabu pork.
What is Shabu Shabu??
Shabu Shabu is actually an onomatopoeia. “Shabu Shabu” is the imitation sound of thinly sliced meat that is swished around a couple times in hot boiling water.
Any type of meat, chicken, beef and pork thinly sliced (almost transparent), and fish such as yellowtail and snapper can be used. I have not seen very thinly sliced meat in supermarkets here in Australia. If you are unable to find thinly sliced meat, place the meat in the freezer for a couple hours and then slice thinly with a sharp knife.
Store bought dressing VS Homemade dressing
In Japan a wide range of ready-made cold salad dressings are available. If I still lived in Japan, I would buy one of those bottled cold noodle dressings. However, it is good to make your own because you know what’s in it and mixing up your own dressing does not take long time.
Make sure you place the goma (sesame seed paste) first in the Japanese morter (surikogi) then add liquid ingredients gradually. Keep it in the fridge until just assembling the salad ingredients together.
Preparing Shabu Shabu topping.
Because the meat is so thinly sliced, It really takes only a few seconds to cook. Bring water to boil with sake and salt added, dip a slice in, swish swish (shabu shabu) and that’s it.
Prepare Udon noodle last. I used frozen udon noodle this time. Place the frozen noodle in boiling water for a couple minutes then drain excess water off completely.
Check out other bloggers Spring salad recipe as well hosted by Jin joo
#AsianSaladFeast with Kimchimari.com
Tofu Salad with Iceberg Lettuce and Sweet Corn by Kimchimari
Thai Larb Salad by Wok & Skillet
Gado Gado Salad by Brunch-n-Bites
Paleo Asian Coleslaw by What Great Grandma Ate
Vietnamese Chicken and Rice Vermicelli Salad by Nut Free Wok
Salad with Spiced Grated Coconut Topping (Urap Sayur) by What to Cook Today
and more Spring salad!
Authentic Thai Fish Salad by Healthy World Cuisine
Thai Seafood Salad (Yum Talay) by A Taste of Joy and Love
Crunchy Thai Eggplant Salad by Grits & Chopsticks
Springtime Sushi Bowl by The Sasha Diaries
Burmese Ginger Salad (Gin Thoke) by Love is in My Tummy
Japanese Potato Salad by V for Veggy
Broccoli Sesame Dressing by Daily Cooking Quest
Shabu Shabu Cold Noodle Salad
- 250 g Udon Noodle
- 1 cup green salad leaves any kinds
- 100 g pork thinly sliced
- 1/2 tbsp sake
- 1 tsp salt
- 1/2 tomato
- 1/2 cucumber
- 1 tsp white seseme seeds to sprinkle
- 1 tbsp white sesame seeds paste
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 tbsp soy sauce
- 1 cup dashi
- 1 tbsp rice vingar
- 1 tsp Shiro dashi" class="wprm-recipe-ingredient-link" target="_blank" rel="nofollow">shiro dashi *4
Goma (sesame seeds) dressing
- Place white sesame seeds paste in a motor.
- Add Sake a little bit at a time and grind to combine each time.
- Add mirin a little bit at a time and grind well each time.
- Add soy sauce, mirin, and dashi and combine well.
- Refrigerate the dressing until it is needed.
Making Shabu Shabu
- Bring water to boil in a medium to large pot and add sake and salt.
- Dip thinly sliced pork into the boiling water and swish it a couple times till the meat changes colour.
- Repeat the process one slice at a time.
- Cover with cling wrap and refrigerate until assembling the salad.
- Wash green salad leaves and drain excess water very well using a salad spinner (if you have) *1
- Slice tomato and cucumber and set aside.
- Cook Udon noodle. Bring enough water to boil in a large pot and add udon noodle for a few minutes. *2
- Turn the heat off and drain the water and wash it under cold running water. *3
- Assemble all together. Place the well drained udon noodle on two seperate plate.
- Top udon noodle with green salad leaves, tomato, and cucumber.
- Top with Shabu Shabu pork.
- Pour the dressing over just before serving.
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