Torinabe (Chicken Hot Pot)

1. Prepare the dashi stock: Place the Kombu in a pot with 1500g of Water and let it soak for 30 minutes. Heat over medium heat until just before boiling. Remove the Kombu. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare the chicken: Cut the Chicken thigh into bite-sized pieces.

3. Prepare the vegetables and tofu: Cut the Napa cabbage into 5cm pieces. Slice the Shiitake mushrooms and trim the ends of the Enoki mushrooms. Cut the Firm tofu into 2cm cubes. Cut the Scallions into 5cm lengths. Wash and trim the Mizuna. Peel and thinly slice the Carrot into decorative shapes.