Sansai nabe (wild mountain vegetable hot pot)

Prepare dashi: Wipe Kombu gently with a damp cloth. Place Kombu in a large pot with 1500 grams of Water and let it soak for 30 minutes. Heat the pot over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then add 20 grams of Katsuobushi. Immediately turn off the heat and let the Katsuobushi steep for 5 minutes. Strain the dashi through a fine-mesh sieve lined with a paper towel or cheesecloth, discarding the Katsuobushi.

Prepare the sansai: If the Blanched warabi, Blanched zenmai, and Blanched fuki are packed in brine, rinse them thoroughly under cold Water and soak them in fresh Water for 15-30 minutes, changing the Water once, to remove excess salt. Drain well. Cut the Blanched warabi, Blanched zenmai, and Blanched fuki into 5 cm lengths. Peel the outer skin of the Udo, slice it thinly, and soak in cold Water for 5 minutes to prevent browning, then drain.

Prepare other ingredients: Wipe Shiitake mushrooms clean and score a decorative cross on the caps. Cut Firm tofu into 2 cm cubes. Slice Naganegi diagonally into 3 cm pieces.