Hearty, soothing, and deeply comforting, this simple hot pot is made with just dashi and shirodashi for the broth. I make it often throughout the cold months (and sometimes even in warmer weather). The meatballs are juicy, and the ginger and sansho bring gentle layers of flavor. Be sure to save some broth for the shime (finishing course) — ramen noodles make a perfect ending.