Recipe of Award-winning Shabu Shabu Pork and Ramen Noodle Salad

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Shabu Shabu Pork and Ramen Noodle Salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Shabu Shabu Pork and Ramen Noodle Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shabu Shabu Pork and Ramen Noodle Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shabu Shabu Pork and Ramen Noodle Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Shabu Shabu Pork and Ramen Noodle Salad using 21 ingredients and 22 steps. Here is how you cook it.

Ramen salad is available at many izakaya (Japanese gastropubs). I wanted to make it at home too! So I tried it at many restaurants, and experimented a lot to create an easy, one-plate recipe. My favorite combination is shabu shabu pork, sliced onion, blanched bean sprouts and sesame dressing. For a seafood version, frozen seafood mix is fine.

You can use any kinds of vegetables you use in a salad. ♪ I used the vegetables we use the most in our house, and the dressing we use the most too, sesame dressing. I recommend using thick crinkly noodles. The dressing coats well and has a nice texture. Boil the noodles at the very end and serve freshly cooked! Recipe by @SAKURA

Ingredients and spices that need to be Take to make Shabu Shabu Pork and Ramen Noodle Salad:

1. 2 to 3 hanks Thick crinkled ramen noodles (fresh)
2. 150 to 200 grams Thinly sliced pork (it doesn't have to be shabu shabu pork)
3. 1 instead of meat ■If using seafood
4. 1 bag Frozen mixed seafood
5. 5 to 6 leaves Lettuce
6. 1 Onion
7. 1 bag Bean sprouts
8. 1 tbsp Toasted white sesame seeds
9. 1 tbsp Sake for the shabu shabu
10. 1 tsp each Salt and vinegar for the bean sprouts
11. 1 as much (to taste) ＊Dressing or sauce of your choice
12. 1 as much (to taste) ＊I recommend sesame dressing
13. 1 as much (to taste) ＊Mentsuyu or ponzu are good too
14. 1 as much (to taste) ＊Chinese or Japanese style dressing is good too
15. 1 : 2 or 3 ratio of mentsuyu to mayonnaise ＊You can also mix mayonnaise into mentsuyu
16. (to taste) ....additions
17. 1 Boiled or scrambled egg
18. 1/4 to 1/2 each Red and yellow peppers
19. 1 pack Daikon radish sprouts
20. 1 Tomato
21. 1 ★ etc.

Instructions to make Shabu Shabu Pork and Ramen Noodle Salad

1. Bring water to a boil in a pot, add sake and wave the pork slices inside the pot ("shabu-shabu" it) to cook. Put the cooked slices in a colander and leave to cool. If you cool in cold water, they will become tough, so leave them to cool at room temperature.
2. You can use thinly sliced chopped pork or pork loin instead of shabu-shabu pork. Just cook the same way in hot water with sake, for a bit longer than shabu-shabu pork.
3. ★ In addition to the sake, if you also add a few slices of ginger to the hot water, it'll help eliminate the gaminess of the meat, so I recommend it.
4. If you are using seafood instead, boil it quickly in hot water with sake, drain and allow to cool. Don't put the seafood in cold water or you'll lose all the flavor.
5. Take the thin roots off the bean sprouts before cooking, even if it's a bother. Leave to soak a while in cold water to crisp.
6. Bring fresh water to a boil in a pan and add salt and vinegar, they will help counteract the particular odor of the bean sprouts. Add the bean sprouts and push them around the pot with chopsticks. When the water comes to a boil again, drain into a colander. Leave to cool.
7. Cut the onion very thinly using a vegetable slicer or mandoline. Sprinkle salt, rub in with your hands, and rinse in water. Soak in a bowl of cold water. If you rub the raw onion with salt, it won't be smelly at all.
8. Tear lettuce leaves with your hands into bite sized pieces, and wash under running water while squeezing with your hands to break up the fibers and make them easy to eat. Soak the leaves in cold water for a while, then drain into a colander.
9. Add other vegetables of your choice. Take the stem end off the tomato and cut into wedges. Cut the cucumber into half and finely julienne.
10. ＊Cook the boiled egg ＊: Put 1 teaspoon of vinegar into a pan with water and the egg. Heat over high heat and bring to a boil, then cook for 10 minutes. Cool the egg in cold water, crack the shell and peel the egg under running water.
11. Cut the egg into wedges or into 2-4 slices. You can alternatively scramble the egg and leave it to cool.
12. Grill the red and yellow peppers until charred, cool in ice water and peel off the skins in water. Slice thinly lengthwise.
13. Cut the roots off the radish sprouts, wash and drain. If using green onions, slice thinly.
14. ＊＊If you make everything up to this point in advance and chill in the refrigerator, you can have a nice cold salad. ＊＊
15. Put the meat in a plastic bag or in a bowl covered with plastic film to prevent drying out.
16. Layer half or a quarter of the vegetables in a plate or deep container. If you layer meat or seafood here too, the salad is fun to eat until the end.
17. If you are serving the salad in one big serving container, put in 1/4 of the noodles and ingredients in alternate layers, and finish with a layer of vegetables on top. This ensures that all the ingredients will be evenly distributed.
18. Boil the noodles following package instructions. Rinse well under running water in a colander to remove starchiness, rubbing gently with your hands. Transfer the noodles back and forth between a colander (or sieve) and a bowl.
19. Wash the noodles very well, changing the water frequently. There's a point where the noodles firm up. When you reach that point, drain into a colander or sieve.
20. If you can't eat the noodles right away, toss with a little vegetable oil to make the texture last longer. But do try to cook the noodles just before you plan to eat them for the fresh texture!
21. Put the noodles in a container with the other ingredients, and layer more vegetables and meat on top. Serve the tomato and egg wedges on the sides. You can mix the radish sprouts into the bean sprouts if you prefer.
22. I recommend using sesame dressing for this salad. You can alternative use mentsuyu sauce, commercial Chinese or Japanese flavored dressing, mentsuyu mixed with mayonnaise - all delicious! Sprinkle sesame seeds to finish.

While that is by no means the end all be guide to cooking quick and easy lunches it's very good food for thought. The expectation is that will get your creative juices flowing so you may prepare wonderful lunches for the family without the need to do too terribly much heavy cooking at the practice.

So that's going to wrap this up with this special food Steps to Prepare Ultimate Shabu Shabu Pork and Ramen Noodle Salad. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!