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Pork Shabu-Shabu Salad, Heirloom Tomatoes, Onion & Black Sesame

A chilled take on shabu-shabu: thin slices of pork gently poached in seasoned dashi, served over heirloom tomatoes and crisp onion with a black sesame dressing inspired by the classic shabu-shabu dipping sauce.

Ingredients

• 2 cups Dashi
• 1 tablespoon sake
• 2 teaspoons mirin
• 2 teaspoons Nitto Jozo White Tamari
• 1 tablespoon Suehiro Usukuchi Soy Sauce
• 8 ounces pork loin, boneless, sliced very thin*
• 1 cup of thinly sliced onions
• 1 tablespoon Yamaki Jozo Organic Soy Sauce
• 2 teaspoons Iio Jozo Pure Rice Vinegar
• 1 teaspoon Murakami Syouten Okinawan Brown Sugar
• 1 tablespoon Yamaki Jozo Barley Miso, Organic
• 2 tablespoons Wadaman Organic Black Sesame Paste
• 2 to 3 tablespoons Konbu Dashi** (or water)
• 1 teaspoon Wadaman Dark Roasted Golden Sesame Oil
• 1 pound heirloom tomatoes
• Wadaman Salty Black Sesame Seeds (ground)
• Daikon sprouts or chopped chives to garnish

Method

1. Soak the sliced onion in ice water for at least 1 hour (up to 24) to take away its raw bite, then drain.
2. Bring the dashi to a simmer with the sake, mirin, white tamari and usukuchi soy sauce. Poach the pork in three batches, just until it loses its pink color (30 to 45 seconds), and lift it onto a tray to cool.
3. Strain the poaching liquid into a bowl and chill it over ice, then return the pork to the cooled liquid. Keep the leftover seasoned dashi for noodles or soup.
4. For the dressing, whisk the Yamaki Jozo soy sauce, rice vinegar and brown sugar until the sugar dissolves. Whisk in the miso and black sesame paste until smooth, then loosen with konbu dashi (or water) until it coats the back of a spoon. Stir in the sesame oil.
5. Cut the tomatoes into bite-size wedges and divide them and the onion among four plates. Season generously with ground salty black sesame, then lay the pork on top.
6. Drizzle with the dressing, leaving some tomato and pork showing, then finish with more black sesame and the daikon sprouts or chives.

Notes

*Thinly sliced pork loin is sold at most Asian grocers, or ask a butcher to slice it. You can also partly freeze a piece of loin and slice it thinly with a sharp knife.

**Water works in place of konbu dashi, but if you’re already making dashi, set aside a few tablespoons of konbu dashi for the dressing.

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