Tender Stamina-Flavored Cold Shabu-Shabu with Meat
Transform your usual ponzu sauce with garlic and doubanjiang! You won't want to miss the secret to tenderizing the meat for cold shabu-shabu.
Ingredients
| 300g thinly sliced pork for shabu-shabu | |
| 1/2 new onion (purple onion), sliced |
| 2 tablespoons ponzu sauce | |
| 1/4 teaspoon doubanjiang (fermented chili bean paste) | |
| 1/2 teaspoon grated garlic | |
| 1/2 teaspoon sugar | |
| 1/2 tablespoon water |
| Parsley or your favorite herbs as desired |
Method/Instructions
- Submerge pork in boiling water, gently swishing until just cooked through, drain excess moisture, and let it cool at room temperature.
- Prepare the ponzu sauce by mixing it with other seasonings.
- Arrange the ingredients nicely in a dish.
Frying pan used in this recipe
