Mizutaki (Fukuoka chicken hot pot)

Rinse 1000 grams of chicken carcass and bones thoroughly under cold water. Blanch the chicken carcass and bones in boiling water for 5 minutes, then drain and rinse again to remove impurities.

Place the blanched chicken carcass and bones in a large pot with 3000 grams of water, 10 grams of kombu, 30 grams of sliced ginger, and the white parts of 100 grams of scallions. Bring to a boil, then reduce heat to low, skim any scum, and simmer gently for at least 90 minutes, or until the broth turns milky white. Remove the kombu after 30 minutes to prevent bitterness.

While the broth simmers, prepare the other ingredients. Cut 800 grams of chicken thighs into bite-sized pieces. Cut 500 grams of napa cabbage into 5 cm pieces. Remove stems from 150 grams of shiitake mushrooms and score the caps with a cross. Cut 400 grams of firm tofu into 2 cm cubes. Trim root ends from 200 grams of enoki mushrooms and separate them. Cut 150 grams of shungiku into 5 cm lengths. Grate 150 grams of daikon for the dipping sauce. Finely slice the green parts of the 100 grams of scallions for garnish.