Rei Shabu
冷しゃぶ·(rei-shabu)
LUNCH
In Japan, when the oppressive summer heat sets in, communal hot-pot is swapped for rei shabu—a brilliant, refreshing salad of chilled, paper-thin pork over crisp greens. The Western instinct is to boil the meat hard and shock it in ice water, a culinary tragedy that turns sweet pork fat into a waxy, unpalatable mess. Here, we respect native technique: drop the water temperature just below a simmer to cook the meat gently, then let it rest at room temperature. The result is pork belly that remains luxuriously tender. Paired with a creamy, high-fat, sugar-free sesame dressing shaken up in a mason jar, it’s a fiercely authentic lunch that hits your keto macros in under ten minutes of actual work.
Per serving: NET CARBS: 4.5 g Total carbs: 7.5 g | Fiber: 3.0 g | Sugar alcohols: 4.0 g Fat: 42 g | Protein: 24 g Calories: ~510
Ingredients
- shabu-shabu pork belly10 oz
- sake1 tbsp
- mixed delicate greens4 cup
- cucumber1/2 med
- scallions2 med
- tahini2 tbsp
- sugar-free mayonnaise2 tbsp
- unseasoned rice vinegar2 tbsp
- soy sauce1 tbsp
- toasted sesame oil1 tbsp
- allulose1 tbsp
- warm water1 tbsp
- fresh ginger1 tsp
Method
- 01
Boil and temper the water.
Boil 4 cups of water in an electric kettle to save time, pour it into a pot, and kill the heat. Stir in the sake and a half-cup of cold tap water to drop the temperature to 175°F (80°C).
- 02
Swish the pork.
Working in two batches, drop the thinly sliced pork into the hot water and gently agitate it with chopsticks for 30 to 45 seconds, just until opaque.
- 03
Rest at room temperature.
Pull the pork immediately and spread it out on a paper-towel-lined plate. Let it cool naturally without shocking it in ice water.
- 04
Shake the dressing.
Throw the tahini, mayonnaise, rice vinegar, soy sauce, sesame oil, allulose, warm water, and grated ginger into a small jar. Shake violently for 15 seconds until fully emulsified.
- 05
Assemble the salad.
Divide the greens and cucumber half-moons between two plates. Drape the cooled pork over the top, scatter the scallions, and serve with the dressing generously drizzled over everything.
Notes
Why this swap?
Traditional goma-dare relies on refined sugar for sweetness, pushing the carb count up to 10g per serving. Swapping it for allulose keeps the authentic sweet-and-savory balance intact but saves you about 8g of net carbs per serving.
Technique Tip: The 80-Degree Rule.
Boiling water violently seizes meat proteins, leaving them tough and dry. Dropping the temperature to 175°F cooks the thin meat instantly but gently. Skipping the Western ice-bath myth prevents the dense pork fat from hardening into a gritty texture.
Label Check: Commercial Dressings.
Pre-made roasted sesame dressings are notorious for hidden sugars, high fructose corn syrup, and cheap soybean oil. Making this jar-shaken version takes fifteen seconds and protects your macros with clean fats.
Sourcing the Meat.
Look for "shabu-shabu pork" or "hot pot pork" in the freezer section of an Asian grocer. If unavailable, ask your local butcher to shave a piece of fatty pork shoulder on their deli slicer as thin as possible; lean loin will dry out.
From Keto 10 Minute Meals.