• Miwa



<Yield> 2-3 servings

<Prep time> 3 mins

<Cook time> 5mins


200g of thinly sliced pork loin

leek/ spring onion/ shallot


1 tsp of salt

1 tbsp of rice vinegar without MSG

3 tbsp of mirin without MSG

3 tbsp of Toasted sesame oil

Plum dressing

2 small pickled plum

1 tsp of soy sauce

Korean spicy dressing

1 tsp of tobanjyan paste without MSG

1 tsp of soy sauce


1: Slice leek thinly. Mix 1 tsp of salt, 1 tbsp of rice vinegar , 3 tbsp of mirin , and 3 tbsp of toasted sesame oil. Toss leek with marinade.

2; Bring the water (5cups) to a boil. Add 1 tbsp of sugar and 1 tbsp of rice wine. Shabushabu the pork slices for about 30secounds - 1min until there is no more pink part. Drain the liquid on the strainer.

3; When the pork is still hot, toss with 1. Let them sit in fridge for at least 15mins. Ready to plate!

Plum dressing ( 1 serving)

4; Deseed the 2 small sized salted plum pickle and puree them with the knife. Mix with 1 tsp of soy sauce. Toss with 50g of cooked shabushabu pork(process 3).

Korean spicy dressing ( 1 serving)

4; Mix 1 tsp of toubanjyan paste and 1 tsp of soysauce. Toss with 50g of cooked shabushabu pork (process 3).

<Miwa’s tips> ※watch more tips on Video!

・Try not to overcook the pork otherwise they get tough easily.

・Mix pork and marinade when the pork is still hot.

As the time passes, pork will get dry. If you taste it too dry, feel free to drizzle some toasted sesame oil.

I don't recommend to put this into your bento box more than 2 days after you made. When it comes to the bento box, fresher is better. You can always enjoy the leftovers as a meal prep at home.

<Recommended side dish>


<Storage time>

Store it in a air-tight container in the fridge for 3days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

2020/10/ 03 MIWA