Duck Shabu-Shabu

Begin by preparing the dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu and Water in a large nabe pot or saucepan and let it soak for at least 30 minutes. Heat over medium-low heat. Just before the Water comes to a boil, remove the Kombu to prevent bitterness. 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. This is your primary dashi stock.

Return the dashi stock to the nabe pot. Add the Sake, Mirin, and Usukuchi Soy Sauce to the dashi. Bring the broth to a gentle simmer over medium heat. This is your shabu-shabu broth.

Prepare the vegetables and tofu: Slice the Napa Cabbage into 5cm pieces. Remove stems from the Shiitake Mushrooms and score a decorative cross on the caps. Wash and trim the Mizuna Greens. Cut the Tofu (firm) into 2cm cubes.