1To prepare dashi, combine Water and Kombu in a pot and let soak for 30 minutes. Heat gently over medium-low heat. Just before the Water boils, remove the Kombu. Add Katsuobushi to the simmering Water, turn off the heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.
2Slice the Pork Belly into bite-sized pieces. Cut Napa Cabbage into 5cm lengths. Trim the stems from Shiitake Mushrooms and score a decorative cross on the caps if desired. Trim the base from Enoki Mushrooms and separate into small clusters. Cut Firm Tofu into 2cm cubes. Peel and thinly slice Daikon Radish into rounds. Slice Scallions diagonally.
