I like to recommend adjusting the taste by introducing mentsuyu or soy sauce and mirin immediately into the broth, but as stated before inside the udon segment, seasoning the broth with salt and pepper immediately after serving is also a choice. You should purchase thinly sliced “shabu shabu” beef (or https://kungfu50482.blog5.net/77991532/the-best-side-of-bobo-shabu-and-grill