Veal Shabu Shabu with Japanese Vegetables, Konyaku and Udon Noodles

10 pounds veal bones
3 cups onions, peeled and diced
2 garlic heads
3 cups carrots, peeled and diced
2 cups celery, washed and diced
3 parsley branches
3 thyme branches
3 bay leaves
4 whole cloves
1 quart katsuo (shaved dried bonito flakes)
½ cup mirin
18-inch piece of kambu (kelp used for cooking)
¼ cup soy

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