Tofu nabe

Prepare dashi stock: Soak kombu in water for at least 30 minutes. Place the pot over medium heat. Just before the water boils, remove the kombu. Add katsuobushi to the hot water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

Prepare tofu: Gently drain silken tofu and firm tofu, then cut both into 3cm cubes. Slice aburaage into 1cm wide strips.

Prepare vegetables: Slice napa cabbage into 5cm wide bite-sized pieces. Peel and slice daikon radish into thin rounds, about 0.5cm thick. Trim the base of enoki mushrooms and separate them into small clusters. Remove stems from shiitake mushrooms and slice the caps if large. Slice scallions diagonally into 2cm pieces.