“It’s Shabu weather,” said Chef Nick Aguilar as we settled in with the hot pot and began dunking paper-thin strips of beautiful Wagyu beef and crisp vegetables into boiling miso broth. We munched on seared hamachi and koshō garlic noodles made with fresh ramen and dashi sake butter. But the Japanese hot pot with choice of broth (kombu, miso or sukiyaki) is the star and a great interactive experience. We took home the remaining broth, which concentrated the deep flavors into a rich follow-up meal. @koshobytabu
Article source: ediblenashville.com
