I recommend altering the taste by incorporating mentsuyu or soy sauce and mirin straight to the broth, but as stated before from the udon section, seasoning the broth with salt and pepper just after serving can be an option. scorching Pot shabu shabu fish soup rice seafood meat pork poultry https://judohistorytheorypractice37047.blogofchange.com/34589563/the-basic-principles-of-bobo-shabu-and-grill