Kue Nabe (Grouper Hot Pot)

Prepare dashi: Wipe kombu with a damp cloth. Place kombu and water in a pot and heat gently. Just before boiling, remove kombu. Bring water to a boil, add katsuobushi, turn off heat, and let steep for 5 minutes. Strain the dashi through a fine-mesh sieve.

Cut kue fillets into bite-sized pieces. Pat kue fillets dry with paper towels.

Prepare vegetables: Peel daikon radish and slice into 1 cm thick rounds, then halve them. Cut napa cabbage into 5 cm pieces. Trim stems from shiitake mushrooms and score a cross on the caps for decoration. Separate enoki mushrooms into small clusters. Cut firm tofu into 2 cm cubes. Slice scallions diagonally into 3 cm pieces.