Chankonabe

Prepare dashi stock: Place water and kombu in a large pot. Heat over medium-low heat until just before boiling. Remove kombu. Add katsuobushi, bring to a gentle simmer for 30 seconds, then turn off heat. Let katsuobushi settle, then strain the dashi stock through a fine-mesh sieve. Discard katsuobushi.

Cut chicken thigh into bite-sized pieces. Slice pork belly into thin, bite-sized pieces. Cut firm tofu into 2cm cubes.

Roughly chop napa cabbage into 5cm pieces. Peel and slice daikon radish into thin rounds or half-rounds. Trim stems from shiitake mushrooms. Separate enoki mushrooms into small clusters. Slice scallions diagonally into 3cm pieces. Peel and slice carrots into thin rounds. Cut aburaage into thin strips.