Eggplant, Cucumber, and Pork Shabu Salad
A colorful salad of steamed eggplant, crisp cucumber, and tender pork, topped with sesame ponzu dressing. A light and fresh dish ready in 15 minutes.
Ingredients (Serves 2)
- 2 eggplants (140g)
- 1/2 cucumber (49g), julienned
- 100g thinly sliced pork belly (for shabu-shabu)
Kewpie Deep-fried Sesame with Ponzu Sauce Dressing, to taste
Instructions
- Trim the stems off the eggplants, wrap each in plastic wrap, and microwave (600W) for about 2 minutes 30 seconds. Cool in water with the wrap still on, then drain and tear lengthwise into strips.
- Julienne the cucumber.
- Briefly blanch pork in water just before boiling. Drain and let cool slightly.
- On a plate, arrange eggplant and cucumber. Top with pork and drizzle with Kewpie Deep-fried Sesame with Ponzu Sauce Dressing.
Tips
- Cooling eggplant in water while wrapped keeps its color vibrant and texture soft.
- Drain all ingredients well before serving to avoid a watery salad.
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