Of the many variants of the Japanese menu in Fuku Tei, shabu-shabu become a favorite dish of this restaurant. "From the typical Japanese menu, Fuku Tei has a variety of soba, udon, tempura, as well as a variety of bento. Shabu-shabu Japanese style is unique, located in the broth and gravy sauce ponzunya, "said Deputy Director of Operations Fuku Tei Shabu & Grill House Catherine Halim.
According to Catherine, the ideal way to enjoy shabu-shabu is to boil the meat and vegetables separately. Therefore, each pan shabu-shabu in Fuku Tei divided into two parts. This is done so that the vegetables and meat does not lose its original flavor. "In addition to shabu-shabu with a choice of meat, we favor a way to cook a visitor himself. So, it's about maturity and let them decide. Such self-service, "he said.
If the meat is put into the pot is done, then vegetables and meats were dipped in ponzu sauce. Ponzu sauce taste a "surprising" because it was salty, sour, and sweet at the same time. This sauce serves as a flavor enhancer shabu-shabu meats and vegetables are enjoyed.
In addition ponzu sauce, gravy tasty broth as a determinant of whether or not shabushabu Japan, is also a choice of visitors.
"The guests can begin to act by choosing the beef slices to taste, and dip it into a pan of hot water so quickly cooked meats. Each set of visitors messages meat served with slices of vegetables, imported udon, tofu, and rice, "said Catherine.
In addition to shabu-shabu, Japanese cuisine is popular enough Gogi Bibimbap or chopped beef and chopped vegetables on rice. This food is processed by the buyer or be eaten stirring.
In order to keep the taste of original dishes, all prepared soup broth does not use monosodium glutamate (MSG). This also applies to all types of cuisine in Fuku Tei. In addition, the water to boil the meat and vegetables are also always be kept hot.
Japanese cuisine usually has five colors and a sense of composition, ie sweet, spicy, sour, salty, bitter, yellow, black, white, green, red plus. Basically, Japanese cuisine is a simple menu and put a sense of authenticity of each ingredient.
Meanwhile, the Korean Chef Fuku Shabu & Grill Tei House Iwan Kurniawan said that the country of origin food Ginseng is a must try Korean grill, baked goods and enjoy with sweet sauce sprinkled with sesame typical Fuku Tei. "Similarly, the meat presented to shabu-shabu, all the meat used for the Korean menu also offering high quality," added Iwan.
A la carte menu mainstay in the category of Korean dishes are bulgalbi (boned meat with spices, marinated Korean style) and Fuku tei galbi (marinated beef thick reinforced Fuku Tei). To complement, the dish is usually combined with sanchu (lettuce, sliced carrots, cucumbers, sliced garlic, and chili).
(tty)
