PORK SHABU SHABU
Kitchen Memories: A Legacy of Family Recipes
Kaz Okochi enjoyed this dish growing up. Its simplicity exemplifies the austere beauty of Japanese food. You will need to use a fondue pot or other cook-on-the-table pot for this dish. Use chopsticks for cooking and eating this dish. (Joya Nabe)
Serves 4.
Ingredients
• 3 cups sake, or more as needed
• 1 to 3 cups water, or as needed
• 1 daikon, finely grated
• 1 cup soy sauce
• 1 cup lemon juice
• 2 pounds boneless pork, thinly sliced
• 1 pound fresh spinach, well-rinsed and trimmed
Directions
Pour the sake and water into a large fondue or other cookpot to fill three-quarters up. Heat over a burner until boiling.
Meanwhile, combine the grated daikon, soy sauce, and lemon juice in a bowl for passing as a dipping sauce.
When the sake-water mixture boils, put pork pieces and spinach, a few at a time, into the liquid.
When they are cooked, dip the meat and vegetables into the daikon sauce, and eat.
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