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Fresh tomato broth blended with dashi stock, topped with yakibuta and a thick layer of torched mozzarella. Surprisingly, this was neither too tomato-ey nor cheesey, which was a con for me but a pro for some, as this meant that its less likely to get jelat due to the milder nature of flavours. Have to eat this quick to fully enjoy it though, as after the dish gets cold it gets quite mushy and soggy