Fugu Chiri (Pufferfish Hot Pot)

Prepare the kombu dashi: Gently wipe the Kombu with a damp cloth. Place the Kombu and Water in a nabe pot or large saucepan. 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 to prevent bitterness.

Prepare vegetables and tofu: Slice the Tofu into 2cm cubes. Cut the Napa cabbage into 5cm wide pieces. Remove the stems from the Shiitake mushrooms and score a decorative cross on the caps. Trim the root ends from the Enoki mushrooms and separate them into small clusters. Slice the Scallions diagonally into 3cm pieces. Peel the Daikon radish and slice it into thin rounds or half-moons.

Arrange ingredients in the nabe pot: Artfully arrange the Fugu, Tofu, Napa cabbage, Shiitake mushrooms, Enoki mushrooms, and Daikon radish slices in the nabe pot.