Ishikari nabe (Hokkaido salmon miso hot pot)

To prepare dashi stock, combine Water and Kombu in a pot. Heat gently over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add Katsuobushi. Let it steep for 2-3 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Cut Salmon fillets into 4-5 cm pieces. Peel Daikon radish and slice into 0.5 cm thick rounds, then halve them. Chop Napa cabbage into 5 cm pieces. Remove stems from Shiitake mushrooms and slice them. Trim the base of Enoki mushrooms and separate into smaller clusters. Cut Firm tofu into 2 cm cubes. Thinly slice Scallions for garnish.

In a small bowl, combine Awase miso, Sake, Mirin, and Koikuchi soy sauce. Mix well to create the miso seasoning paste.