Shabu Shabu Pork 2

Chilled Shabu-Shabu Pork with Chasoba and Sesame miso sauce

SERVES: 2  DIFFICULTY: Medium   COOKING TIME: 20 minutes

Sesame is the flavour of the day here


  • 200 g Hakubaku Organic Chasoba
  • 1 Lebanese cucumber
  • 6 mixed cherry tomatoes, halved
  • 170 g thinly sliced pork loin
  • 1 Tbsp sake
  • Edamame (optional)

Sesame Miso Sauce

  • 1 tsp grated ginger
  • 1 Tbsp toasted white sesame seeds
  • 1 Tbsp miso paste
  • 1 tsp caster sugar
  • 1 Tbsp sake
  • ½tsp sesame oil
  • 80 ml mentsuyu (soup base)


To Make Sesame Miso Sauce
  1. Place grated ginger, miso paste, sugar, rice vinegar and sesame oil in a small bowl and whisk to combine.
  2. Grind sesame seeds in pestle and mortar and add to bowl.
  3. Stir in the mentsuyu and whisk all together. Place in the fridge to chill until serving time.
To Make the Shabu-Shabu Pork
  1. Bring a medium pot of water to a boil. Once boiling, add sake.
  2. Cut pork slices into smaller pieces. Place thinly sliced pork into the boiling water, in small batches to avoid clumping, until no longer pink (10 to 30 seconds).
  3. Once pork is cooked, remove from pot and place in an ice bath.
  4. Slice cucumber thinly and halve the cherry tomatoes.
  5. When pork slices are chilled, place on the serving plate with cucumber and tomatoes.
  6. Prepare Chasoba as per the packet instructions. Drain, rinse and drain again.5.
  7. Serve the noodles on a plate and put the sauce in a small bowl.

Dip shabu-shabu pork, cucumber, tomatoes and Chasoba in the sauce to enjoy!

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