Fugu Ryori: Tessa and Tecchiri (Pufferfish Sashimi and Hot Pot)

1. Prepare Ichiban Dashi: Gently wipe 15 grams of kombu with a damp cloth. Place kombu in 1500 grams of water and soak for 30 minutes. Heat over medium-low heat. Just before boiling, remove kombu. Bring water to a boil, then turn off heat. Add 20 grams of katsuobushi. Let steep for 30 seconds, then strain through a fine-mesh sieve, discarding katsuobushi.

2. Prepare Momiji-oroshi: Grate 150 grams of daikon. Finely mince 5 grams of red chili pepper and gently mix it into the grated daikon.

3. Prepare Ponzu: In a bowl, combine 100 grams of koikuchi soy sauce, 50 grams of rice vinegar, 30 grams of yuzu juice, and 20 grams of mirin. Mix well.