Shio nabe (salt broth hot pot)

To prepare the dashi, wipe the Kombu gently with a damp cloth and place it in a pot with Water. Let it soak for at least 30 minutes, or up to several hours.

Heat the pot over medium heat. Just before the Water comes to a boil, remove the Kombu. Add the Katsuobushi and bring to a gentle simmer for 30 seconds. Turn off the heat and let the Katsuobushi settle for 5 minutes. Strain the dashi through a fine-mesh sieve lined with a paper towel, discarding the Katsuobushi.

Cut the Chicken thigh into bite-sized pieces. Cut the Napa cabbage into large, roughly 5cm squares. Remove the stems from the Shiitake mushrooms and score a cross pattern on the caps. Trim the roots from the Enoki mushrooms and separate them into smaller clusters. Diagonally slice the Scallions into 5cm lengths. Cut the Firm tofu into 2cm cubes.