Motsunabe

1. Prepare the dashi stock: Place Kombu in 1500g Water and let it soak for 30 minutes. Heat over medium-low heat. Just before it boils, remove the Kombu. Add Katsuobushi, bring to a boil, then immediately turn off the heat. Let it sit for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare the Beef small intestine: Blanch the Beef small intestine in boiling water for 2-3 minutes to remove impurities. Drain well and rinse under cold water. Cut into 5cm pieces if not already.

3. Prepare the vegetables: Roughly chop the Cabbage. Cut the Nira into 5cm lengths. Thinly slice the Garlic.