Ebi nabe (shrimp hot pot)

1. Prepare dashi: Place 10 grams of kombu in 1500 grams of water in a pot. Let it soak for 30 minutes. Gently heat the water over medium-low heat. Just before it boils, remove the kombu. Add 20 grams of katsuobushi to the hot water. Bring to a gentle simmer for 30 seconds, then turn off the heat. Let the katsuobushi settle for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

2. Prepare large prawns: Carefully devein 400 grams of large prawns. You may leave the heads and shells on for more flavor, or peel them as desired.

3. Prepare vegetables: Cut 300 grams of napa cabbage into 5 cm pieces. Peel and slice 200 grams of daikon radish into 0.5 cm thick rounds or half-moons. Trim the stems from 100 grams of shiitake mushrooms and slice them if large. Trim the root ends from 100 grams of enoki mushrooms and separate them. Slice 50 grams of scallions diagonally into 3 cm pieces.