Mochi nabe (rice cake hot pot)

To prepare dashi, place the Kombu in 1500g Water in a large pot. Let it soak for at least 30 minutes, then heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, 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.

Prepare the vegetables: Slice the Napa cabbage into 5cm pieces. Slice the Shiitake mushrooms. Separate the Enoki mushrooms into small clusters. Peel and slice the Daikon radish into thin rounds or half-moons. Slice the Scallions diagonally into 2cm pieces.

Prepare the Kirimochi: If using large pieces, slice each Kirimochi into halves or quarters to make them easier to handle and cook.