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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 that combines refreshing pork shabu salad with a citrusy ponzu dressing and a warm egg drop soup—perfect for a cozy dining experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Soup
Cuisine: Asian, Japanese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Shabu Salad
  • 200 g pork loin thinly sliced
  • 4 cups mixed salad greens
  • 1 unit cucumber julienned
  • 1 unit carrot julienned
  • 1 unit red bell pepper thinly sliced
  • 2 unit green onions chopped
  • 1 tbsp sesame seeds
For the Ponzu Dressing
  • 3 tbsp ponzu sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
For the Egg Drop Soup
  • 4 cups chicken broth
  • 2 large eggs beaten
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1 tsp soy sauce
  • 1 unit green onion for garnish
  • to taste salt and pepper

Equipment

  • Large Pot
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Prepare the Pork Shabu Salad: Start by bringing a pot of water to a boil. Blanch the sliced pork for about 30 seconds, then drain it and set aside. In a large bowl, mix together the salad greens, cucumber, carrot, bell pepper, and green onions. Finally, layer the blanched pork on top of the fresh salad mixture.
  2. Step 2: Make the Ponzu Dressing: In a small bowl, whisk together the ponzu sauce, sesame oil, and rice vinegar. Drizzle this delightful dressing over your salad and sprinkle with sesame seeds.
  3. Step 3: Prepare the Egg Drop Soup: In a pot, bring the chicken broth to a gentle simmer. Gradually stir in the cornstarch mixture, letting it thicken slightly. Slowly pour in the beaten eggs while stirring gently to create those beautiful ribbons. Add soy sauce, season with salt and pepper, and take it off the heat. Garnish with chopped green onion.
  4. Step 4: Serve: Plate the Pork Shabu Salad and serve it alongside the steaming hot Egg Drop Soup. Enjoy every bite!

Notes

If you have leftovers, store the salad and dressing separately to keep the greens fresh. The salad can last up to 2 days in the fridge, while the Egg Drop Soup will stay good for about 3-4 days. Just reheat the soup gently before serving again.