Tarachiri (Cod Hot Pot)

Begin by preparing the dashi stock. Wipe the Kombu with a damp cloth to remove any impurities. Place the Kombu and Water in a large pot and let it soak for at least 30 minutes. Gently heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu to prevent bitterness. Bring the Water to a rolling boil, then turn off the heat and add the Katsuobushi. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Reserve 30g of this dashi for the ponzu sauce.

Cut the Cod fillets into 4-5 cm bite-sized pieces. Lightly salt the Cod fillets and let them sit for 10 minutes, then pat dry with paper towels to remove excess moisture and any fishy odor.

Prepare the vegetables and tofu. Cut the Napa cabbage into 5 cm wide pieces. Slice the Shiitake mushrooms into decorative patterns or simply in half. Trim the base of the Enoki mushrooms and separate them into small clusters. Cut the Firm tofu into 2-3 cm cubes. Peel the Daikon radish and slice it into thin, 2 mm rounds. Finely chop the Scallions for garnish.