Tomato Nabe

1. Prepare dashi: In a pot, combine Water and Kombu. Heat gently over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare chicken: Cut Chicken thigh into bite-sized pieces. Season the Chicken thigh with Salt and Black pepper.

3. Prepare vegetables: Slice Napa cabbage into 5cm pieces. Remove stems from Shiitake mushrooms and score the tops. Separate Enoki mushrooms into smaller clusters. Slice Scallions diagonally into 3cm lengths. Thinly slice Onion. Mince Garlic and Ginger.