This was our first Shabu-Shabu in an authentic Japanese restaurant, and i wasn't afraid to ask question when we were served 3 types of dipping sauces - the sweet Sesame, savory Ponzu and a Ginger Green Onion Yakumi Kikkoman dip!
Traditionally, ponzu is for the vegetables and sesame sauce for the meat, but you could use whichever you like. And the sauces does enhance the otherwise plainly tasting Shabu-Shabu pot.
The helpful waitress turned up the heat of the table top induction cooker and advised us to cook the vegetables first, then Shabu-Shabu-ing our Kurobuta in the Dashi soup base.
Appreciate the soup, only at the end of the meal when fatty Kurobuta had deposited all its 'goodness' in the broth. Any earlier, the savorless water would have been a displeasure.
After all, grilled Kurobuta are still my favourite ;)
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