Edamame Shabu-Shabu Dipping Sauce

Instead of a traditional dipping sauce, this recipe features a smooth and savory edamame-based sauce, adding a rich yet fresh flavor. Paired with creamy avocado, crisp red onion, and delicate baby greens, this dish is perfect for a light yet satisfying meal.

2-3 Servings

[A] 1 packet Kayanoya Original Dashi Stock Powder
[A] 1 cup water
[B] 1/2 tsp salt
[B] 1/2 tsp light soy sauce
[B] 1/2 tsp mirin
[B] 1/2 tsp sake
3.5 oz boiled edamame (shelled)
10.5 oz thinly sliced pork (shabu-shabu cut)
1/2 small red onion
1/2 avocado
Baby greens as needed

Directions

In a pot, add [A] and bring to a boil. Simmer for 2-3 minutes, then remove the dashi packet.
Add [B] to the pot and bring to a gentle boil. Remove from heat and let it cool.
Using a blender or food processor, blend the boiled edamame with the cooled dashi mixture to create a smooth sauce.
In a separate pot, add water and a small amount of sake (not listed in ingredients). Bring to a boil, then reduce to low heat. Lightly swish the thinly sliced pork in the hot water until cooked through.
Arrange the cooked pork and vegetables on a plate. Dip with the edamame sauce and enjoy.

Tips: Avoid boiling vigorously to retain its juiciness. Let the pork cool at room temperature rather than in cold water to maintain a better texture.