Miso Nabe (General Miso Hot Pot)

Prepare the Awase dashi: In a large pot, combine Water and Kombu. Heat slowly over medium-low heat. Just before the Water boils (when small bubbles appear around the Kombu), remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 2-3 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the broth base: Return the strained dashi to the pot. Add Awase miso, Mirin, Sake, and Koikuchi soy sauce. Whisk until the Awase miso is fully dissolved. Heat gently over low heat, do not boil.

Prepare the nabe ingredients: Wash and cut Napa cabbage into 5cm pieces. Trim the stems of Shiitake mushrooms and score a cross on the caps for decoration. Trim the root ends of Enoki mushrooms and separate into small clusters. Drain Firm tofu and cut into 2cm cubes. Slice Negi diagonally into 2cm pieces. Peel Carrot and Daikon radish, then slice them into thin rounds or decorative shapes.