Shabu-Shabu Pork and Vegetable Hot Pot with Ponzu
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 200 g savoy cabbage, shredded
- 1 carrot, julienned
- 150 g shiitake mushrooms, sliced
- 150 g mooli (daikon radish)
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 lemon, juiced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 528 kcal
- Protein
- 35.1 g
- Carbohydrate
- 66.2 g
- of which sugars
- 4.9 g
- Fat
- 12.2 g
- of which saturates
- 4.2 g
- Fibre
- 6 g
- Salt
- 2.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the soy sauce, rice vinegar and lemon juice together in a small bowl to make the ponzu-style dip and set aside.
- 3
Peel and thinly slice the mooli into rounds.
- 4
Bring a wide shallow pan of water to a gentle simmer and add the cabbage, carrot, shiitake and mooli. Simmer for 5-6 minutes until just tender, then push to one side.
- 5
Using chopsticks or tongs, swirl a few pork slices through the simmering water for 1-2 minutes at a time until no pink remains, then lift out straight away so they stay tender.
- 6
Serve the pork and vegetables as they are cooked, with the ponzu dip and bowls of rice alongside.
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