Yosenabe

1. Prepare the dashi stock: Wipe the Kombu with a damp cloth. Place the Kombu and Water in a large pot and heat 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 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare proteins: Cut the Chicken thigh into bite-sized pieces. Pat the Shrimp dry. Cut the Cod fillet into 4-5 cm pieces. Drain the Firm tofu and cut into 2-3 cm cubes.

3. Prepare vegetables: Cut the Napa cabbage into 5 cm pieces. Trim the stems of the Shiitake mushrooms and score a cross on the caps for decoration. Trim the root ends of the Enoki mushrooms and separate them into small clusters. Slice the Scallions diagonally into 3 cm pieces. Peel the Daikon radish and Carrots, then slice them thinly or cut into decorative shapes. Wash the Shungiku and cut into 5 cm lengths.