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.
*1 We don't want to make soggy salad. Use a salad spinner if you have or a colander and remove excess water well. *2 Follow udon packet instructions. We want to make it al dente. *3 If you have time, chill the udon noodle in the fridge. *4 if you are unable to find shiro dashi, you can omit this ingredient.Shabu Shabu pork can be replaced with beef, chicken, and fish. If you are unable to access thinly sliced meat, put the meat in the freezer for a couple hours and slice it thinly with a sharp knife yourself at home. Udon Noodle can be replaced with other noodle such as soba noodle too.