Kurobuta Pork Shabu-Shabu / Sukiyaki | ±500g

Preparing 500g of sliced frozen Kurobuta pork for Shabu-Shabu or Sukiyaki is a breeze! Here’s a simple, traditional way to get the best flavour out of this premium pork. Let’s dive right in:

Step-by-Step: Preparing Frozen Kurobuta Pork for Shabu-Shabu or Sukiyaki

1. Thaw the Pork (for best results)

• Overnight in the fridge: Ideally, let the frozen Kurobuta slices thaw in the refrigerator overnight. This ensures even cooking.
• Quick thaw: If you’re short on time, place the pork (still in its packaging) in a bowl of cold water for 30 minutes to an hour, changing the water every 20-30 minutes.

2. Prepare Your Broth (Shabu-Shabu) or Sauce (Sukiyaki)

• For Shabu-Shabu:
• In a Shabu-Shabu pot (or a regular pot), prepare a simple dashi broth using water, kombu (kelp), and a few bonito flakes for extra flavour. Bring the broth to a simmer.
• For Sukiyaki:
• In a shallow pot or cast iron skillet, prepare the Sukiyaki sauce by mixing soy sauce, mirin, sugar, and sake in equal parts. Heat this mixture until it gently simmers.

3. Prepare Your Vegetables and Sides

• Shabu-Shabu: Traditionally served with napa cabbage, tofu, enoki mushrooms, carrots, and udon or rice.
• Sukiyaki: Accompany with ingredients like sliced onions, shiitake mushrooms, leafy greens (like spinach or napa cabbage), tofu, and shirataki noodles. You can also prepare a raw egg for dipping the cooked pork if you’re feeling adventurous!

4. Cook the Pork

• For Shabu-Shabu:
• Bring the dashi broth to a gentle boil. Take each slice of pork and swish it in the hot broth for about 10-15 seconds until the pork turns a light pink. It cooks very quickly!
• Once cooked, dip the pork into ponzu or goma (sesame) sauce for extra flavour, and enjoy with your vegetables.
• For Sukiyaki:
• Heat the Sukiyaki sauce in your pot. Add a few pieces of pork to the sauce and cook them briefly until they’re no longer pink. Be careful not to overcook!
• After the pork is cooked, you can dip it in a beaten raw egg (optional) and enjoy it with the vegetables.

5. Enjoy the Experience

• Shabu-Shabu and Sukiyaki are all about the experience of slow, interactive cooking at the table. Cook each slice of pork as you go, savouring every bite along with the veggies, noodles, and sauces!

Pro Tips:

• Don’t overcrowd the pot: Whether it’s Shabu-Shabu or Sukiyaki, cook a few slices at a time for the best texture.
• Enjoy fresh dipping sauces: For Shabu-Shabu, ponzu (citrus-based sauce) and goma (sesame sauce) are classic options. For Sukiyaki, dipping cooked pork into raw egg adds richness, but it’s optional based on personal taste.

With this method, you’ll get the most tender and flavourful Kurobuta pork every time. Enjoy!

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