Octopus Shabu-Shabu

To prepare the dashi, gently wipe the Kombu with a damp cloth, then place it in a pot with Water and let it soak for 30 minutes. Heat the pot over medium-low heat; just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Thinly slice the Boiled octopus against the grain into bite-sized pieces, approximately 2mm thick.

Cut the Napa cabbage into 5cm wide pieces. Trim the stems of the Shiitake mushrooms and score a decorative cross on the caps. Separate the Enoki mushrooms into small clusters. Slice the Scallions diagonally into 5cm lengths. Cut the Firm tofu into 2cm cubes.