Harihari nabe (pork and mizuna hot pot)

Begin by preparing the dashi stock. Add Water and Kombu to a pot and heat gently. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add the Katsuobushi. Let steep for 2-3 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the main ingredients. Slice the Pork belly into bite-sized pieces if not already pre-sliced. Wash the Mizuna greens thoroughly and cut into 5 cm lengths.

Prepare the garnishes. Peel and grate the Daikon radish. Thinly slice the Scallions.