I have been eating Yoshinoya "Kansai Uruma Salt Cow Pot Meal" that the meat taste breaks into the flavor of Japanese style salt dashi

In Yoshinoya, from December 24, 2016, in a part of the Chubu district and the Kansai district, and at the store in Okayama, the second round of "Nabe Nabe"Kansai Horse Salt Cow Pot SeasonWe started offering. I decided to go to eat what kind of Yoshinoya 's new pot which the Nabe - Zen menu became a standard for, what kind of taste it is.

Notice of expansion of sales area of ​​"Hokkaido Pork Miso Nabe-Zen" local pot and release of "Kansai Uma salt cowpan meal"
https://www.yoshinoya.com/_static/page/html/news/2016/pdf/161213.pdf

Arrived at Yoshinoya. Inside the store, a poster sticking together the classic menu "Beef Sukkibo Zen" and "Kansai Uma Salt Cow Pot Seat" has been stuck out.


Flyers are also placed on the table. This time I ordered a parallel sale (680 yen including tax).


Nabe-ze arrives in a few minutes while making a scrumming sound. Cowpans and rice, Oshika and ginger to eat with the pot are set.


Iron pots are filled with abundant vegetables and udon, and beef, and they are full volume.


Of course, since it is being heated with fire of solid fuel from the bottom, you can eat the state of Atsuazu.


Dashi is a salty taste based on seafood dashi such as bonito. The sweetness of the vegetables, especially the beef overflowing from the beef melted, and it was becoming a soup with a sense of transparency while being assassed.


As was felt from the soup, the flavor of the meat and the salt soup match, so you can enjoy the taste without any shortage despite being simple. Before eating, I was slightly worried that "the taste is not light", but it is finished in a pot with a delicious taste. Acne with sweet white onion 's sharp teeth is also good.


Vegetables contain Chinese cabbage and carrots, mizuna, leek, and white sweet silk bean curd is put on it.


Put soup and vegetables, udon and meat in a small bowl, eat with ginger on chopped, the salt icopar's mood further up. Since it is supposed to be a good balance for chopsticks, it is not allowed to put too much ginger.


Silk tofu which I made as a pudding is also a side supporting role that directs a winter pot.


Of course it is also a challenging choice to get meat and udon in one stroke. Only in cold winter it was a pot-made meal that I would like to eat at one time.