I recommend altering the flavor by adding mentsuyu or soy sauce and mirin immediately in the broth, but as mentioned previously during the udon section, seasoning the broth with salt and pepper after serving is usually an alternative. You should buy thinly sliced “shabu shabu” beef (or pork) from the https://knox46us9.total-blog.com/the-definitive-guide-to-shabu-59248899