I recommend adjusting the flavor by introducing mentsuyu or soy sauce and mirin straight to the broth, but as mentioned earlier during the udon section, seasoning the broth with salt and pepper right after serving can be a possibility. Don’t forget to organize grated daikon, chopped environmentally friendly onions, and https://griffinmkgbv.blogdeazar.com/34164134/the-5-second-trick-for-bobo-shabu-and-grill