Refreshing Pork Shabu-Shabu Salad with Ume-Plum Cucumber
- Ai Shimizu
- 6 hours ago
- 3 min read
Recipe by Ai Shimizu
This light and refreshing pork shabu-shabu salad combines the tangy flavour of umeboshi—Japanese pickled plums—with the mellow sweetness of miso and honey.
Crisp cucumber and red onion add a satisfying crunch, making it an ideal dish for hot summer days or whenever you feel like something fresh and easy to eat.
Ingredients / Serves 2
1 umeboshi (Japanese pickled plum)or 10 g ume paste
1 cucumber
A pinch of salt
50 g red onion
150 g thinly sliced pork
2 teaspoons miso
2 teaspoons honey
Instructions
1. Make the ume paste
Remove the stone from the umeboshi, then finely chop and mash the flesh with a knife until it forms a smooth paste.
2. Prepare the cucumber
Thinly slice the cucumber into rounds. Place it in a bowl, add a pinch of salt and toss well.
Leave it to sit for a few minutes, then squeeze out as much excess moisture as possible.
3. Slice the red onion
Thinly slice the red onion.
4. Cook the pork
Cut the pork into bite-sized pieces if necessary.
Bring a saucepan of water to a boil. Add the pork and cook until it is no longer pink and is fully cooked through.
Drain in a colander and allow any excess water to drain away thoroughly.
5. Combine and serve
Add the miso, honey and ume paste to a large bowl and mix until smooth.
Add the cucumber, red onion and cooked pork, then toss until everything is evenly coated.
Transfer to serving plates and enjoy.
Tips for Best Results
Thinly sliced pork cooks very quickly, so remove it from the water as soon as it is cooked through. Avoid overcooking it to keep the meat tender and juicy.
If shabu-shabu pork is unavailable, use any thinly sliced pork and cut it into bite-sized pieces as needed, depending on the thickness of the meat.
In Switzerland and other parts of Europe, thinly sliced meat sold for Fondue Chinoise also works well for this recipe.
Notes
This recipe uses a cucumber weighing approximately 100 g.
1 teaspoon equals 5 ml.
If umeboshi is unavailable, you can make the salad without it.
Grated fresh ginger is also a delicious alternative to umeboshi.
Without the umeboshi, the dressing will be less salty, so taste and add a little more miso if needed.
The saltiness of umeboshi and miso varies by brand and type, so adjust the quantities to suit your taste.
Beauty Nutrition Highlights
Pork provides protein, which the body uses to build and maintain the skin, hair and muscles. It is also a source of vitamin B1, a nutrient involved in converting carbohydrates into energy. Served with vegetables, this salad is an easy way to include protein in your meals during the warmer months, when your appetite may be lower than usual.
Cucumber has a high water content, while red onion contains quercetin, a type of polyphenol. However, no single ingredient determines the condition of your skin or overall appearance. For balanced nutrition, enjoy this salad alongside a source of carbohydrates and a variety of other vegetables as part of your regular diet.
The tanginess of the umeboshi and the distinctive flavour of red onion give the salad plenty of character without requiring a large amount of oil. Light yet satisfying, it is a refreshing beauty-focused salad for days when you want something fresh and easy to eat.
A Note on Fermentation
Miso is a fermented seasoning traditionally made by ageing soybeans and other ingredients with koji and salt. In this recipe, it is used without further heating, allowing its rich aroma and savoury depth to shine through.
The salt content of both umeboshi and miso can vary considerably between products. Rather than adding extra miso at the beginning, mix all the ingredients together first, taste the salad and adjust the seasoning gradually as needed.
About Author
Health Writer / Registered Dietitian in Japan
Ai Shimizu is a registered dietitian and health writer who shares evidence-based information on nutrition, healthy eating, and food education. She also develops practical recipes and promotes family-friendly cooking that supports lifelong well-being.
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