Arrange the salad. In a small bowl, whisk together the ingredients for ponzu dressing.
Bring 3 cups of water to a boil in a medium saucepan. When boiling, add 1 Tbsp sake.
Hold a slice of meat with chopsticks and place it into the boiling water.
You can cook 2-3 slices of meat at a time.
When the meat changes color, transfer it to a paper towel to drain water. When you finish cooking all the meat, don’t discard this stock yet. We'll use it to make Egg Drop Soup.
Place the cooked meat on top of the lettuce and put Shiso leaves on top. Pour Ponzu Dressing when you are ready to eat.
To Make Egg Drop Soup
Gather all the ingredients for Egg Drop Soup.
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.
When the soup is clean, add tofu, soy sauce, salt, and white pepper and wait to boil again.
SLOWLY stir in beaten 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.
Serve in the soup bowl and garnish with green onions. Serve immediately.
You can keep the leftovers separately in airtight containers and store in the refrigerator for up to 2 days.