Shabu shabu is a popular Japanese hot pot dish that involves cooking thinly sliced pork in a flavorful broth. While the broth provides a base of flavor, marinating the pork is key to taking the dish to the next level. Properly marinated pork absorbs delicious flavors that get released during cooking, making every bite juicy and packed with umami goodness.
After much trial and error in my own kitchen, I’ve dialed in a foolproof shabu shabu pork marinade that takes this dish from great to extraordinary. In this article, I’ll walk you through my process of how to marinate shabu shabu pork step-by-step so you can achieve tender, flavorful meat every time.
Why Marinating is Crucial for Shabu Shabu Pork
Marinating serves several important purposes that all lead to better tasting shabu shabu:
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Tenderizes the meat – The acid in the marinade slightly breaks down tough muscle fibers.
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Infuses flavor – Allows seasonings to permeate deep into the meat
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Retains moisture – Helps the pork stay juicy during cooking.
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Enhances umami – Draws out the natural sweet and savory flavors of the pork.
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Prevents odor – Removes gaminess and offsets fishy smells
Marinating is simple and adds big impact with little effort. Don’t skip this step if you want to make next-level shabu shabu!
Choosing the Right Cut of Pork
The first step is selecting the right cut of pork. For shabu shabu, you want a cut that is evenly marbled with fat yet still lean enough to slice paper thin. Here are my top picks:
Loin or Tenderloin
This is my personal favorite. The loin has just the right ratio of fat to lean meat. It’s easy to slice thinly and cooks up tender.
Shoulder
Also known as butt or Boston butt Well-marbled like the loin but with a bit more fat More flavorful than loin,
Rib Meat
Cut from along the pork ribs. Great marbling and flavor if you don’t mind some extra fat.
Belly
Very fatty but flavorful. Best for those who don’t mind chewy textures.
No matter which cut you choose, have the butcher slice it 1/8 inch thick or pound it thin yourself before marinating.
8 Simple Steps for Marinating Shabu Shabu Pork
Follow these easy steps for foolproof marinated pork every time:
1. Cut pork into thin slices
As mentioned above, slice pork 1/8 inch thick across the grain. This ensures quick, even cooking.
2. Mix marinade ingredients
In a bowl or ziplock bag, combine:
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 1/4 cup soy sauce
- 3 tbsp sake or mirin
- 2 tbsp brown sugar
- 1 tsp sesame oil
Adjust ratios to taste. For more or less marinade, maintain relative proportions of ingredients.
3. Add pork slices to marinade
Put pork into bowl/bag with marinade. Make sure all slices are fully coated.
4. Marinate 30 mins – 1 hour
Let pork soak in marinade for at least 30 minutes, up to 1 hour. Any longer risks making pork mushy.
5. Drain excess marinade
Remove pork from marinade and drain off excess. Discard used marinade.
6. Pat pork dry
Gently pat pork slices with paper towels to remove moisture on the surface.
7. Portion slices
Separate slices into single-serving stacks with about 6-8 slices per person.
8. Cook within 30 minutes
For best results, cook pork in shabu shabu broth within 30 minutes of marinating.
And that’s it! With these simple steps, you’ll have restaurant-quality marinated pork ready for an amazing shabu shabu hot pot dinner.
Frequently Asked Questions About Marinating Shabu Shabu Pork
Here are answers to some common questions about marinating pork for shabu shabu:
How long should I marinate the pork?
30 minutes to 1 hour is ideal. Less than 30 minutes won’t allow flavors to fully penetrate. More than 1 hour makes the pork mushy.
Can I reuse the marinade?
It’s best to use fresh marinade each time. Reusing marinade risks contamination and uneven flavor.
What if I’m short on time?
In a pinch, you can marinate for as little as 15-20 minutes. The pork won’t absorb as much flavor but it’s better than no marinade at all.
Do I need special ingredients for the marinade?
No, the marinade uses common pantry ingredients like soy sauce, garlic, ginger, etc. No weird specialty items needed!
Can I prepare the marinade in advance?
Yes! The marinade can be made 1-2 days ahead and stored in the fridge until needed.
Tips for Cooking Marinated Shabu Shabu Pork
Once your pork is perfectly marinated, here are some tips to ensure it turns out delicious:
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Cook pork slices briefly, no more than 30-60 seconds per batch. Overcooking makes pork tough and dry.
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Use chopsticks or tongs to swirl pork gently in the broth. Don’t aggressively boil or stir which can break up the slices.
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Add vegetables first to flavor the broth before cooking pork.
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Adjust broth temperature to maintain a gentle simmer. Too hot will overcook the pork.
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Portion cooked pork and broth into individual serving bowls. Don’t leave pork soaking in the pot.
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Enjoy immediately while hot! The pork doesn’t retain heat well once cooked.
Sample Shabu Shabu Pork Marinade Recipes
To get you started, here are a few of my favorite shabu shabu pork marinade recipes:
Ginger Scallion Marinade
- 3 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp toasted sesame oil
- 1 tbsp grated ginger
- 2 tbsp chopped scallions
Spicy Korean-Style Marinade
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
Citrus Marinade
- 1/4 cup ponzu sauce
- Zest of 1 orange
- 2 tbsp orange juice
- 1 tbsp rice wine vinegar
- 1 tsp grated ginger
Achieve Shabu Shabu Perfection with Properly Marinated Pork
That covers everything you need to know to master marinating pork for the perfect shabu shabu experience! Proper marinating takes this classic Japanese hot pot from great to extraordinary.
With flavorful, juicy, melt-in-your-mouth pork and a hearty broth loaded with veggies, shabu shabu makes for an amazing meal shared with family and friends. I hope you found these tips helpful. Now get marinating and enjoy sensational Japanese shabu shabu!