Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

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Pork Shabu Salad with Ponzu Dressing | JustOneCookbook.com

For the past two days, I was working hard on my blogroll (see under Links tab) and Recipe Index. If you visit my blog often, please let me know you are here so that I can add your website under my Links. I’ll be more than happy to do so.

Building the Recipe Index page took me a long time. I already have categories on the left column under my picture. However I tried to make more detail categories under in Recipe Index. For example, “Main Dish” category is further broken down in Recipe Index, like “Main Dish – Beef.” I also listed all of my recipes By A-Z (alphabetical orders) and all the ingredients. “Chicken” in left-side column can be “Chicken Thigh” in By Ingredient. Something like that.

You probably think I’m really obsessed in terms of organizing things. You are right! I get this uncomfortable feeling when things are not in order. My brain works in hierarchy and putting everything in order makes me feel very comfortable. Oh wait, I’m not done with the Recipe Index yet. I will be adding a small thumbnail next to the recipe so even though you are not familiar with Japanese food, you can get some idea on what kind of dish it is. I hope this sounds good to you and help you find a recipe easily according to your needs.

I realized lately that my blog is already evolving from my original goal. In the beginning this blog was for me to store all my recipes so I can use my iPad in the kitchen to quickly search my recipes (instead of organizing in a binder or printing out a recipe from my computer). I also wanted to keep this blog for my kids so one day they will have a record of all my recipes.

And now, I’m excited to share Japanese recipes with people who are not familiar with Japanese food. Initially I imagined that my blog is for people who already cook Japanese food or want to cook certain Japanese food. But now I see a lot of people who are actually interested in Japanese food but haven’t tried cooking or eating. I’ll be happy if I can introduce some Japanese food to you, so you might try some new food at Japanese restaurants or even try making it yourself at home!

Let’s talk about today’s recipe (phew today I actually talked a lot!). Today’s recipe is actually 2 dishes; you make salad and you get a free soup! If you enjoy eating Shabu Shabu or like Ponzu flavor, I’m sure you’ll like this salad.

Have a wonderful weekend my foodie friends! We are going to the Sierra this weekend with our friends to play in the snow. I haven’t told my kids yet. They’ll be psyched when they find out! See you on Monday…

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Pork Shabu Salad with Ponzu Dressing
Prep time
Cook time
Total time
Serves: 2-3
  • Red leaf lettuce, rinsed
  • 5 Shiso leaves, chiffonaded
  • Tomatoes (optional)
  • English cucumber (optional)
  • 1 pkg thinly sliced pork for Shabu Shabu
  • 3 cups water
  • 1 Tbsp. sake
Ponzu Dressing
  • 3 Tbsp. Ponzu
  • 1 Tbsp. sesame oil
  • 1 Tbsp. white sesame seeds
  • 1 tsp. soy sauce
  • 1 tsp. grated ginger
  • 1 green onions, chopped
  1. Prepare the salad. Combine all the ingredients for Ponzu Dressing in a small bowl and mix well.
  2. Bring water to a boil in a sauce pan. When boiling, add sake.
  3. Hold a slice of meat with chopsticks and place it into the boiling water.
  4. You can cook 2-3 slices of meat at a time.
  5. When the meat changes color, transfer it to a paper towel to drain water.
  6. When you finish cooking all the meat, don’t discard the liquid. Keep the stock in the pan for cooking Egg Drop Soup later on.
  7. Place the cooked meat on top of the lettuce and put Shiso leaves on top. Pour Ponzu Dressing when you are ready to eat.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Egg Drop Soup | JustOneCookbook.com

Egg Drop Soup
Prep time
Cook time
Total time
Serves: 2-3
  • The leftover soup from cooking sliced pork above (or 2 cups chicken stock)
  • ½ tofu, cut into ½ inch cubes
  • 2 eggs, beaten in a small bowl
  • 1 green onions, chopped
  • 1 tsp. soy sauce
  • ½ tsp. salt
  • ¼ tsp. white pepper
  1. Keep the soup simmering over medium heat and use a sieve to skim off the scum and fat from the soup. To clean the sieve, you can prepare a bowl of water and clean the sieve in the bowl every time you pick up scum.
    Egg Flower Soup 1
  2. When the soup is clean, add Seasonings and tofu and wait till boil again.
    Egg Flower Soup 2
  3. SLOWLY stir in egg, moving the bowl around over the saucepan. If you pour the egg too quickly it’ll become chunky instead of flowery. You will see the fluffy egg start to flow.
    Egg Flower Soup 3
  4. Serve in the soup bowl and garnish with green onions. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 {Updated}: I am submitting this recipe to the Easter April – $20 (US $15) Budget Meal event organized by Cuisine Paradise.

Pork Shabu Salad with Ponzu Dressing – US$7
Egg Drop Soup – US$1
Total: US$8

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  1. Jackie | Sweet and Salty

    I am the same way about organization!! Are you a Virgo?? (This is my astrological birth sign; this is why I ask :) Virgos are known for being a perfectionist!

    • Hi Jackie! Oh you and I will get along! My b-day is on Halloween and it’s scorpion. Japanese usually go by blood type to categorize personality etc. My husband is Chinese (Taiwanese) so I know you guys go by astrological sign. 😉

  2. I adore ponzu! I only discovered it last year and can imagine this salad and soup are stunning. Have a fabulous weekend. Hope you take a photo of the kids’ faces!

  3. Mika

    I think you should start looking for a job as a web designer! Have a great time in Sierra! Well, are you going to be ok with not being able to edit your blog for a weekend ; )?

    • Mika-san – are you kidding… I need a web designer to work on my site. There are so many things I need but I just don’t now how to do it. Duh… We’ll have fun without my laptop and internet, but I can check everyone’s blog via iPhone!

  4. What a yummy salad! I looove ponzu, I can’t wait to try out your dressing. I usually am lazy and just buy it… Have you tried the shiso dressing (in the bottle) I just discovered it and am in love.

    • Hi Lindsey! I think I know which one – is that “non-oil Aojiso”?? I like that one a lot. Making a dressing at home is inexpensive, but my favorite bought one is Pietoro brand. Do you know about it?

  5. This is my favorite soup…however I never add tofu, I have to try it soon!
    Your meal look and sounds perfect to me..

    So you like to organize?:)) Me too! by the way, your website is already neat and organized…
    Have fun this weekend, and I hope you will enjoy snow with your family!!

    • Thanks Sandra! I love to organize, re-organize, and re-organize more till I can’t improve… maybe some sort of OCD… Website is hard as I don’t know enough knowledge about coding etc. Otherwise there are so many things I want to change, but technically I can’t…. so frustrating! LOL. Have a good weekend. We’ll have fun!!

  6. Nami, again another wonderful post with delicious recipes. There is NO good Japanese or Chinese food here in Israel and your recipes are giving me hope that I will be able to enjoy the food I love so much! Now all I need to do is go to the specialty store in Jerusalem and pick up all these yummy ingredients!

    • Thank you Beth! I think even there is a Japanese/Chinese restaurant, the food might be…not so good, at least for Japanese/Chinese person. lol. That’s why cooking skills come in handy, but there are no ingredients… hmm it’s tough! I used to live far from a Japanese market. I spent one of weekends just to get ingredients. I’m lucky SF offers variety of choices and I can almost find everything to cook Japanese here.

    • Thank you Suzana! I like your pictures in your blog – they are all nice big sizes. I think if I make my pictures big like yours, it will slow down loading speed. You have been blogging for a long time and I definitely need your knowledge about improving my site! :-)

      • I take large pictures, than resize them for the site, usually 500×375 I know weird size, it drives my husband crazy, he keeps telling me it’s not standard and I keep doing it, probably to annoy him LOL
        The load time and how fast the site will be it depends on the hosting you have. Mine is pretty fast, lots of storage, and it usually works fine. I don’t know if it’s the same on other internet connections, but on mine it’s pretty fast (I’m on cable internet). And I have ton of posts with large pictures.
        I attach the picture the same size it shows on the site. Maybe that helps. So if I have a 1600 x 1200 picture for example I resize it in the Photoshop to lets say 500 x 375 and attach it in the post in that size. That way there is no large image in the media to load the post/site longer.
        It probably slows down if the site needs to load a large size picture, even if the picture is in the background and the post shows a small size. Hope you know what I mean LOL
        If you need anything let me know :) and sorry for the giant comment LOL

        • Me too – I take pictures with raw format then shrink the size during editing with photoshop, then scale in wordpress to 550 x 366. I have no idea why I have unnecessary steps but that’s how I got used to doing this. You are right – I think my previous hosting was horrible. I’m glad we left them because it took a long time to load. Now after we moved to this hosting it is much faster to load pictures and the size doesn’t seem to matter. Browsing experience is MUCH better and we’re glad that we moved despite of so much fixing we had to do after the move. Being technologically challenged it’s so hard to figure it out on my own. My husband helps me do background work all the time. I think I got more knowledgeable about the whole blogging after I started, but there is much to learn. I’m glad I have someone like you whom I can ask questions. Thank you Suzana! :-)

  7. Wow!!! Nami your Pork Shabu Salad with Ponzu Dressing look great. Now i have ideas on how to work with pork slices :) Yooo since you have a egg drop soup in this post, can i invite you to join our “Easter April Budget Meal”. If it is fine with you, perhaps you could add a link back to my [Easter April – $20 budget meal] and give a rough breakdown of the cost for your two dishes? Hope to hear from you :)

  8. This looks delicious and the instructions for making the egg drop soup are great! It’s one of the things I always order when eating out, but never attempted making, so will have to try now :)
    By the way, made the spinach with sesame sauce last week and it was wonderful! :)

    • Hi Gourmantine! Well, this instruction is so easy that almost not necessary (LOL). You did make the spinach goma-ae! Yay I’m so happy! Thanks for letting me know. :-)

  9. shannon

    I WILL DEFINITELY BE MAKING THIS NAMI! Now I just have to figure out where to get thinly sliced pork here!!

    • Hi Shannon! Thinly sliced meat in Idaho… I have to say 100% impossible! LOL. It has to be super thin, and we can’t cut that thin when meat is not frozen, I think. I hope I can cook this for you one day!

  10. I am so intrigued by how you cooked the pork; I really want to try that. What’s the difference between cooking sake and regular (if that’s the right word)? Also, I’d love to have some of your organizational skills as well. Hope you have a blast this weekend!

    • Hi Sandra! Thank you for asking the question. In Japan people use cooking sake for cooking, but I never knew the difference between the two sakes so I checked online. Unfortunately, I couldn’t find good English site explaining this, so I will try to translate from Japanese site. Please bear my poor English.

      Cooking sake is created with focus on making the food better (added salt and flavors), while drinking sake’s focus is color, flavor, clarity, and smoothness. Both cooking sake and drinking sake are made of white rice. The rice for drinking sake has been polished more than the rice used for cooking sake. FYI, for drinking sake, the more the rice is polished, the higher grade the drinking sake is. Hope it helps… let me know if you have additional questions! :-)

  11. Thank you so much for the tutorial for egg drop soup-My hubby is a big fan of this soup hopefully I ll be able to recreate it.Infact, there’s a place near my house who adds tofu, though I have not seen it being added elsewhere.
    This meal looks perfect!

    • Thanks Tanvi! Well, I tend to add many ingredients (especially veggies) thinking of my kids. But adding tofu doesn’t lose the original broth flavor since it’s such a simple ingredient. I’m glad someone else is doing the same. :-)

  12. Yum – i am a huge fan of shabu shabu and not only is it tasty but so much fun to cook at the table. I have never had a shabu salad but this looks delicious.

    • Thank you Ewa! Our family love shabu shabu too, and I like it because I don’t have to “cook”! This salad is very easy to make and always popular. :-)

  13. I’m so excited about the ponzu dressing!

    You are so right about your blog. It’s such a great resource for other people. Even though I’m Japanese, I never really cooked Japanese. I have to either go to my mom’s house or go out to get this stuff. Now I can cook it at home!!

    Thanks Nami!

    • Thanks Jamie! Well, I’m a first generation (or zero generation?), so I have to make sure my kids grow up with Japanese food. LOL. My kids have Chinese last name but don’t know anything about Chinese food. My mother-in-law is oversea so I really don’t know how to cook Chinese food, besides “Japanized” Chinese food. You are so lucky to learn Chinese food from your in-laws!

  14. Thanks Celia! I used to just throw away, but realized that’s good broth there that I can use for something. My daughter loves Udon but never thought of adding it! Nice idea! :-)

  15. You have delicious recipes and I like your new recipe index. :) Our family loves shabu shabu and the ponzu goma sauce….very delicious! Making it into a salad is a great idea as it makes it easier for the kids.

    • Hi Biren! Thank you. There are so much to improve my blog, but I guess I’ll work on it slowly… Yes kids eat salad with the meat so it works perfectly in our household. :-)

    • Kath, no you’re not annoying me. I’m glad you are telling me which one you like and want to try – so I kind of know what kind of food readers want to see. :-)

  16. JC

    Glad to find your blog. I am learning to cook Japanese food. Recently I learn to make bento sets for my nieces and nephews picnic. That triggered the interest to learn more Japanese cooking. Thanks for sharing your recipes with us!

    JC from Malaysia