At Shabu Shabu Gyu Jin, Hidaka harvested Mitsuishi Kelp Dashi fills one half of your hotpot. As their standard, this broth comes with all shabu shabu sets. Five different soup stocks they offer, with yuzu salt, savoury and spicy, and creamy salted rice malt dashi as their options to consider.
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Start with a swish of American beef submerged in dashi (broth) made with konbu (kelp), having its quality in all originality. Fatty strips of pork ribs are sweet while pork loin slices are toughest, with chicken thigh biting more tender. Cooked in very light broth, robust flavour of meat undoubtedly fills your mouth.
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Suki Dashi flavoured our other half. The dark broth masks a fair amount of meatiness with a fragrant sweetness. Mix your own concoction from the barβs options, but ponzu and gomadare (sesame) are set on each table. A light dip in tangy and salty ponzu sauce, makes a refreshingly balance to the suki dashi the meats pick up.
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Boil in vegetables and try dipping them in gomadare. Leftover broth at the end is customarily combined with the remaining rice and the suki dashi combines delightfully with the sweet sticky grain as the last part of the meal.
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The Spring Lunch Fair at Japan Foodtown at Wisma Atria Lvl 4 has 16 restaurants coming together to create authentic $11.80 set lunches till 21 May so check them out at https://goo.gl/jhdVYa
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Full review: http://bit.do/herecomesgin-Shabu-Shabu-Gyu-Jin
