Botan nabe (wild boar hot pot)

Prepare the dashi stock: Place kombu and 1500g water in a large pot. Heat gently over medium-low heat. Just before the water boils, remove the kombu. Bring the water to a boil, then add katsuobushi. Turn off the heat immediately and let it steep for 2-3 minutes. Strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

Prepare the vegetables: Cut napa cabbage into bite-sized pieces. Remove stems from shiitake mushrooms and score a cross on the caps for decoration. Trim the root ends of enoki mushrooms and separate them. Drain firm tofu and cut into 2cm cubes. Slice leek diagonally. Peel carrot and daikon, then thinly slice them into decorative shapes (e.g., flower shapes for carrot, rounds for daikon). Wash mizuna and cut into 5cm lengths.

Prepare the wild boar meat: Pat the thinly sliced wild boar meat dry with paper towels.