Kani nabe (crab hot pot)

1. Prepare Dashi Stock: Wipe the 15g kombu with a damp cloth. Place kombu in a pot with 1500g water and let it soak for 30 minutes. Heat the pot over medium heat. Just before the water boils, remove the kombu. Add the 20g katsuobushi to the hot water. Bring to a boil, then immediately turn off the heat. Let the katsuobushi steep for 2-3 minutes, then strain the dashi stock through a fine-mesh sieve, discarding the katsuobushi.

2. Prepare Crab: If using frozen snow crab legs, thaw them completely. Using kitchen shears, cut the 800g snow crab legs into manageable sections, making a slit along one side of the shell for easier access to the meat.

3. Prepare Vegetables and Tofu: Peel and slice the 300g daikon radish into 1cm thick rounds, then cut into half-moon shapes. Cut the 400g napa cabbage into bite-sized pieces (about 5cm squares). Remove stems from the 150g shiitake mushrooms. Trim the root ends from the 100g enoki mushrooms and separate them into smaller clusters. Drain the 300g firm tofu and cut into 2cm cubes. Slice the 50g scallions diagonally into 3cm lengths.