Yellowtail Shabu-Shabu

1. Prepare the dashi broth: Gently wipe the Kombu with a damp cloth. Place the Kombu and Water in a nabe pot and let it soak for at least 30 minutes. Heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu. Bring the Water to a boil, then turn off the heat. Add the Katsuobushi and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare the vegetables and tofu: Arrange the Napa cabbage, Shiitake mushrooms, Enoki mushrooms, Firm tofu, and Carrot attractively on separate serving platters. Slice the Scallions thinly for garnish and some for adding to the broth.

3. Prepare the ponzu dipping sauce: In a small bowl, combine the Koikuchi soy sauce, Rice vinegar, Yuzu juice, and Mirin. Mix well.