Shirako Nabe (Cod Milt Hot Pot)

To prepare dashi, gently wipe the Kombu with a damp cloth. Place Kombu and Water in a nabe pot and let it soak for 30 minutes. Heat the pot over medium-low heat; just before the Water boils, remove the Kombu.

Increase heat slightly, add Katsuobushi to the simmering dashi, and cook for 30 seconds. Turn off the heat and let Katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Gently rinse the Cod Milt under cold running water and pat dry with paper towels. Set aside.