Rei-Shabu: A Refreshing Culinary Journey into Cold Pork Shabu Shabu

There are certain dishes that transport me back in time, and Rei-Shabu is one of them. I first encountered this delightful cold pork shabu shabu on a sweltering summer afternoon in Kyoto, seeking refuge from the heat in a small, unassuming eatery. The delicate slivers of pork, chilled to perfection, paired with crisp vegetables and zesty dipping sauces, was an epiphany of cool, refreshing flavor. It was a revelation that summer wouldn’t be complete without this elegant yet simple dish, a testament to the Japanese art of subtle yet impactful cuisine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Dairy-Free, Gluten-Free (with GF soy sauce)

Ingredients

For the Pork and Vegetables:

• 1/2 lb lean pork loin, shaved or thinly sliced
• 6-8 lettuce leaves
• 1 carrot
• 1/4 lb green beans

For Ginger Soy Sauce Dipping Sauce:

• 4 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1/2 teaspoon gingerroot, finely minced

For Sesame Soy Dipping Sauce:

• 4 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sesame paste

Equipment Needed

• Medium saucepan
• Slotted spoon or fine-mesh strainer
• Knife
• Cutting board
• Small bowls for sauces
• Serving platter

Instructions

1. Prepare the Dipping Sauces: Before you begin preparing the main components of the meal, it’s best to make your dipping sauces. This allows the flavors to meld and deepen, creating a more complex and satisfying taste. In separate small bowls, combine the ingredients for the ginger soy sauce dipping sauce: vinegar, soy sauce, mirin, and finely minced gingerroot. Whisk well to combine. For the sesame soy dipping sauce, whisk together vinegar, soy sauce, mirin, and sesame paste in another small bowl until smooth. Set both sauces aside.

2. Prepare the Vegetables: Begin by washing the lettuce leaves. Depending on your preference, you can tear them into bite-sized pieces for easier eating, or leave them whole to be used as wraps, which can be a bit more hands-on but adds to the fun of the meal. Next, prepare the carrot by cutting it into julienne strips. Trim the ends of the green beans.

3. Blanch the Green Beans: Fill a medium saucepan with water and bring it to a boil over medium-high heat. Add the prepared green beans to the boiling water and cook for 2 to 3 minutes. The goal here is to slightly tenderize them while retaining their crispness and vibrant green color. Once blanched, immediately remove the green beans with a slotted spoon or fine-mesh strainer and plunge them into a bowl of cold water to stop the cooking process. This is called shocking the vegetables and is crucial for preserving their texture. Drain them well.

4. Blanch the Carrots: In the same saucepan with fresh boiling water, add the julienned carrots. Cook for just 1 minute. Similar to the green beans, we want them to be tender-crisp. Remove the carrots and shock them in cold water as well. Drain thoroughly.

5. Prepare the Pork: To ensure the pork shaves or slices are incredibly thin, which is essential for quick cooking and a delicate texture, place the lean pork loin in the freezer for about half an hour before you plan to slice it. This slightly firms the meat, making it much easier to achieve paper-thin pieces. Once sliced, the pork is ready for a quick blanch.

6. Cook the Pork: Bring the water in the saucepan back to a boil. Carefully add the thinly sliced pork to the boiling water. Cook for just a couple of minutes, or until the pork is no longer pink and is cooked through. This cooking method is similar to making a traditional shabu-shabu, but instead of simmering in a broth, we are briefly poaching it. Use a slotted spoon or fine-mesh strainer to remove the cooked pork from the water. Immediately drain the pork and cool it in a strainer.

7. Assemble and Serve: Arrange the washed lettuce leaves, blanched carrot strips, and green beans on a serving platter. Place the cooked and cooled pork slices on top of the vegetables. Serve immediately with both the ginger soy sauce dipping sauce and the sesame soy dipping sauce on the side, allowing each diner to customize their experience.

Expert Tips & Tricks

For an even more nuanced flavor in your dipping sauces, consider letting them sit in the refrigerator for at least 30 minutes before serving. This allows the aromatics, like the ginger, to fully infuse the liquids. If you find it difficult to get your pork thinly sliced, don’t hesitate to ask your butcher to do it for you – they often have specialized slicers. For a quicker preparation, you can blanch the vegetables and cook the pork in batches while your guests are enjoying appetizers.

Serving & Storage Suggestions

Rei-Shabu is best enjoyed immediately after preparation when the vegetables are still crisp and the pork is perfectly chilled. Arrange the components attractively on a platter for a visually appealing presentation. As this dish is designed to be served cold and freshly prepared, it is not ideal for long-term storage. Any leftover cooked pork and blanched vegetables can be stored in an airtight container in the refrigerator for up to 1-2 days. However, the textures may degrade, so it’s best to consume it fresh. The dipping sauces can be stored separately in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	325.6 kcal
Calories from Fat		31 %
Total Fat	11.2 g	17 %
Saturated Fat	4 g	20 %
Cholesterol	91.9 mg	30 %
Sodium	2306.7 mg	96 %
Total Carbohydrate	13 g	4 %
Dietary Fiber	4 g	16 %
Sugars	3.8 g	15 %
Protein	38.7 g	77 %

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe features lean pork loin, other thinly sliced meats like chicken breast or even firm tofu could be used for a vegetarian option. For the vegetables, consider adding blanched asparagus spears, bell pepper strips, or even snow peas for added color and crunch. If you’re looking for a spicier kick in your dipping sauce, a pinch of red pepper flakes or a dash of Sriracha can be added to either sauce. For a gluten-free version, ensure you are using a gluten-free soy sauce.

FAQs

Q: Can I prepare the vegetables and sauces ahead of time?
A: Yes, the dipping sauces can be made a day in advance and stored in the refrigerator. The blanched vegetables can also be prepared a few hours ahead and kept chilled.

Q: What is the best way to slice the pork thinly?
A: Freezing the pork for about 30 minutes before slicing significantly aids in achieving very thin, even slices. A sharp knife is also crucial.

Q: Is this dish suitable for a hot day?
A: Absolutely! Rei-Shabu is specifically designed to be a refreshing and light meal, making it perfect for warm weather.

Q: Can I add more vegetables to this dish?
A: Certainly! Feel free to experiment with other quick-blanching vegetables like broccoli florets, snap peas, or thin slices of zucchini.

Q: What kind of pork cut is best for shabu shabu?
A: Lean cuts like pork loin or pork shoulder are ideal because they cook quickly and remain tender when thinly sliced.

Final Thoughts

Rei-Shabu is more than just a recipe; it’s an invitation to a lighter, more vibrant way of enjoying a meal. It’s a dish that celebrates freshness, simplicity, and the joy of customization. I encourage you to try this refreshing cold pork shabu shabu, especially as the weather warms. It’s a wonderful dish to share with friends and family, fostering conversation and shared enjoyment. Serve it with a crisp, chilled sake or a light green tea for a truly complete and delightful culinary experience.