Ryuji and Yasumoto Try a "Pork with Pork" Hot Pot Soup at Shabu-You

Last time, the two were perfectly satisfied with the cheapest course, which only includes pork belly. However, because the loin was delicious during the tasting stage of this collaboration, this time they chose the next course up, which includes loin. Ryuji prefaces this by saying that anyone who wants to keep costs down can be fully satisfied with the pork belly course.

Here is what the video explained about pricing. The rich pork soup the two supervised costs an extra 110 yen with the cheaper courses. With the higher-grade all-you-can-eat course featuring domestic beef, Kyushu black pork and more, both this soup and the "washiwashi noodles" that appear later are free. With the course the two chose, the washiwashi noodles cost 110 yen per plate. However, the all-you-can-eat course includes regular Chinese-style noodles, which are plenty tasty on their own, so the two say skipping the washiwashi noodles is also an option. This time, they added the rich pork soup to the pork all-you-can-eat course and later added washiwashi noodles as well.

The pot is split into two sections, with one side holding the standard white dashi and the other the rich pork soup. Ryuji thinks that since the pork soup has such a strong flavor, pairing it with white dashi might be the best approach.

The two first ate meat and vegetables in the white dashi. Ryuji likes the white dashi so much that he says, even though they had a new soup specially prepared, "I kind of feel like this is enough." They wrapped vegetables in meat as they ate, and reflected on how this was their first visit in about a year since last time. The previous visit was their first time at Shabu-You, and they were impressed not only by the taste but also by the prices.

When they moved on to the rich pork soup, the aroma rose as soon as it went into the pot, and both repeatedly said "this is good," adding that it would go great with drinks. Back fat floated on the soup, and Ryuji laughed that he didn't think he had gone so far as to ask them to put back fat in it.

The head chef's side explained how the soup was made. With shabu-shabu, the flavor gets stronger as meat is swished through it, so the soup is usually made a little light and designed with the idea that it will finish at the customer's table. This time, however, they went with a pretty bold flavor. Ryuji said that a hallmark of a great ramen shop is when you drink the soup, then drink water, and can't figure out when to stop, and he praised it as the kind of soup that perhaps hadn't existed in shabu-shabu before.

In keeping with the "pork with pork" concept, the two had suggested that cabbage and bean sprouts might be a good match. Cabbage, which wasn't available during the previous promotion, was available this time. During filming they borrowed the cabbage and bean sprouts in their containers and put them straight into the pot, but noted that this isn't something customers can normally do. They also added garlic chives.

Ryuji said that the base soup has an "edgy" flavor without much added sweetness, so he was looking forward to the cabbage's sweetness coming out into the soup. After a few minutes of simmering, the vegetables soaked up the flavor well, and the two were surprised at how tasty the vegetables were, even though they had planned to eat nothing but meat. They also mentioned being able to eat lots of vegetables as a plus, given how expensive vegetables are right now.

This time, the condiment area features seasonings the two were involved in. Ryuji's recommendation is the "Ota-Mayo-style mayonnaise sauce," which is based on "Otaku no Mayo," a mayonnaise the two developed. Ryuji thought it might go well with drinks if poured over potato salad, actually tried it, and said it was "ridiculously good." They also rated the potato salad itself as quite delicious. They tried playing around with pairing it with snack-style toppings as well.

The two recalled that the loin had a chashu-like quality from the tasting stage and was delicious. They ate it with vegetables in the pork soup and praised its marbling as just right. As for the difference, they explained that belly delivers the flavor of the fat directly, while loin releases more flavor the more you chew, so it makes you want to drink even more. They also said that since they could appreciate the merits of both, they understood well why the courses are separated. Because the pork soup is strongly flavored, they also ate vegetables in the white dashi side as a palate cleanser, adding a little garlic.

The condiment area also had a charred garlic soy sauce labeled "Yasumoto's Recommendation," accompanied by a publicity photo of Yasumoto from about 15 years ago. Yasumoto grumbled that their agency won't update the photo.

This sauce was suggested by Yasumoto based on a flavor Yasumoto likes, with the idea that "it might be good poured over things." Yasumoto said they had casually mentioned it assuming it wouldn't happen, and then it actually got made. When poured over meat cooked in the pork soup, a fragrant aroma rose up, and Ryuji said he doesn't often see Yasumoto this excited. Yasumoto said they had worried that with this much garlic the flavor might get muddled, but it was actually delicious. It also paired well with mushrooms, and Yasumoto praised it, saying "the performance of this sauce is insane." They added that eating it with the white dashi side really lets you appreciate the sauce's flavor. It was also explained that toppings are free to take.

While eating, Yasumoto pointed out that even after adding various things, the total doesn't end up being that much, around 3,000 yen. This time they were eating only drinking-snack-style items rather than sweets, but desserts are available too. Yasumoto also said that while the lunch price of around 1,500 yen might be a bit steep for high school students, going once a month with friends would be exciting. There is also clam chowder as a limited-time soup, but the opinion was that the punchy pork soup is a strong option too.

For people who don't drink, they recommend eating it with rice, since flavors that go well with alcohol also go well with rice.

Before adding the noodles, the two decided to "grow" some ingredients in the soup. They simmered bamboo shoots, which Ryuji had liked, in the pork soup, thinking that later, paired with the washiwashi noodles, they would become something like menma.

Yasumoto's pick as the "dark horse" was glass noodles. Citing a rule that glass noodles go well in any hot pot with a tasty broth, they added them, and the noodles absorbed the flavor in a short time. The explanation offered was that the glass noodles are soaked in water, so they probably absorb quickly. The two said that adding minced garlic to the glass noodles would probably be good too.

To finish, they ate the washiwashi noodles. The noodles were presented as a choice between "going bold or going for broad appeal," and when boiled in the pork soup, they took on the flavor in a few minutes. The two rated them as quite tough noodles and said these might actually suit this soup better.

Ryuji asked why the noodles were so chewy even though they had been partially boiled in advance, and was told it was probably because they use strong flour. Pouring the Ota-Mayo-style mayonnaise sauce over them makes them like mazesoba. The bamboo shoots they had been growing really did turn into something like menma. Yasumoto said that they often went to all-you-can-eat places when young, but this doesn't taste like all-you-can-eat food. Ryuji also stated that although this is a sponsored video, it's genuinely delicious with no sugarcoating.

When Ryuji asked why the soup's flavor doesn't get diluted, the reasons given were that it's kept boiling, vegetables are constantly being added, and dark soy sauce is used. As for the washiwashi noodles, the conclusion was that they're worth ordering even at an extra charge.

When the project was announced in advance in Shabu-You's fan community, many people reportedly suggested pairing the soup with washiwashi noodles, vegetables and rice. Yasumoto said that's obvious, but it's the right answer. Yasumoto's personal recommendation is to make a sort of rice bowl with garlic chives and meat.

The sauce arrangement recommended by Shabu-You was to eat loin swished in white dashi with the Ota-Mayo-style mayonnaise sauce, the charred garlic soy sauce and a crisp green onion mix. The two put this on rice, poured a little broth over it and ate it. The mayonnaise supplies the fat that's otherwise lacking, and the flavored noodles also work as a side dish. They also noted that ramen shops don't boil their noodles in seasoned soup, so the flavor doesn't get absorbed to this extent there.

Yasumoto added momiji oroshi (grated daikon with chili), which they hadn't been able to give up on until the end, and rated it as refreshing and possibly a discovery. They said momiji oroshi has not only tartness but also heat, and that daikon and pork go well together. The two said that today they might have eaten more than ever before, and praised how well-stocked the condiment corner was.

The two say that what they tried is just one example, and that there are many ways to eat it depending on your preferences. Yasumoto also offered a Chinese-style idea, saying that boiling washiwashi noodles in the regular white dashi and tossing them with sauce would definitely be delicious too.

They also talked a little about development. During the planning stage, they once told the team that the Ota-Mayo-style mayonnaise sauce "wasn't good" and had it remade. Ryuji called themselves "annoying middle-aged guys," and said they didn't want to let down the people who had made things so delicious for them during the previous promotion. The two recalled that it took quite a long time from when the idea came up until it was realized, and that making the soup seemed to have been quite a struggle. Thanking the team for being amused by them saying "pork with pork" and running experiment after experiment, they recommended choosing the pork all-you-can-eat course and eating it the way they did. They said there's something new to discover no matter how many times you come, and that they guarantee it's delicious.

Yasumoto's only complaint was that the publicity photo attached to the sauce was still the old one, and Yasumoto said they wished it had been retaken. Finally, the staff tasted meat cooked in white dashi topped with the charred garlic soy sauce, everyone reacted by saying it was delicious, and the video ends.