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Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup Recipe

Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

A comforting meal featuring a vibrant salad with tender pork shabu and a warm egg drop soup, perfect for quick weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Soup
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Shabu Salad
  • 1 lb pork tenderloin thinly sliced
  • 4 cups mixed salad greens
  • 1 medium cucumber julienned
  • 1 medium carrot julienned
  • 1 medium red bell pepper thinly sliced
  • 1/4 cup green onions chopped
  • 1/4 cup sesame seeds
For the Ponzu Dressing
  • 1 cup ponzu sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp grated ginger
For the Egg Drop Soup
  • 4 cups chicken broth
  • 1 tbsp cornstarch
  • 2 large eggs beaten

Equipment

  • Large Pot
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Bring a pot of water to a boil. Blanch the sliced pork for about 30 seconds or until just cooked. Remove and plunge into ice water to stop cooking. Drain and set aside.
  2. Step 2: In a large bowl, combine the salad greens, cucumber, carrot, red bell pepper, and green onions. Toss gently to mix.
  3. Step 3: Add cooked pork on top of the salad mixture. Sprinkle with sesame seeds and season with salt and pepper to taste.
  4. Step 4: In a small bowl, whisk together ponzu sauce, sesame oil, rice vinegar, sugar, and grated ginger until well combined.
  5. Step 5: Drizzle the dressing over the salad just before serving.
  6. Step 6: In a pot, bring chicken broth to a gentle simmer.
  7. Step 7: Slowly add cornstarch mixture to the simmering broth while stirring continuously until it thickens slightly.
  8. Step 8: Gradually pour the beaten eggs into the soup while stirring gently to create ribbons.
  9. Step 9: Season with salt and white pepper to taste. Add chopped green onions before serving.

Notes

Store salad and soup separately in airtight containers in the fridge. Salad is best fresh, but can last 1-2 days. Soup can last 3-4 days but may thicken over time.