Help with sukiyaki!

Hi all -
The SO and I recently discovered Sukiyaki (Japanese hot pot stew) at a local restaurant and loved it.
unfortunately, our parents paid our meal, as it was a restaurant WAY out of our price limit.

So, SE-ers - I firmly believe that I can recreate this dish at home but I'm stuck on the broth.

Anyone a definitive source on making the broth sweet and savory? Otherwise, I will probably rely on konbu, dashida, bonito and some garlic and ginger.

Many thanks in advance!

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